Baked Blueberry Oatmeal Breakfast Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 c toasted hazelnuts with skins1/2 c toasted cashews1/2 c rolled oats3/4 c unsweeted applesauce2 t vanilla extract2 T agave nectar2 t ground cinnamon1/8 t salt1 1/4 c vanilla soy milk1/2 c frozen blueberries (do not thaw)
Preheat oven to 350 degrees, spray or greese a 4-6 casserole dish.
Pregrind nuts in a spice or coffee grinder.
In a blender add the milk, nuts, and all ingredients except blueberries. Blend until you have a smooth consistency. You may need to blend in batches.
Pour into the casserole dish, fold in blueberries. Bake in the preheated oven for 40-50 minutes rotating the casserole dish half-way through. The edges will begin to puff and crack and the top will appear dry.
Cool before serving; can be served warm or cold. Store covered in the fridge for up to four days.
Number of Servings: 4
Recipe submitted by SparkPeople user ELIZABETHDEAN.
Pregrind nuts in a spice or coffee grinder.
In a blender add the milk, nuts, and all ingredients except blueberries. Blend until you have a smooth consistency. You may need to blend in batches.
Pour into the casserole dish, fold in blueberries. Bake in the preheated oven for 40-50 minutes rotating the casserole dish half-way through. The edges will begin to puff and crack and the top will appear dry.
Cool before serving; can be served warm or cold. Store covered in the fridge for up to four days.
Number of Servings: 4
Recipe submitted by SparkPeople user ELIZABETHDEAN.
Nutritional Info Amount Per Serving
- Calories: 341.6
- Total Fat: 18.5 g
- Cholesterol: 0.0 mg
- Sodium: 81.9 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 5.9 g
- Protein: 7.8 g
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