Baked Blueberry Oatmeal Breakfast Pudding
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Baked Blueberry Oatmeal Breakfast Pudding calories by ingredient
Number of Servings: 4
Ingredients
-
1/2 c toasted hazelnuts with skins
1/2 c toasted cashews
1/2 c rolled oats
3/4 c unsweeted applesauce
2 t vanilla extract
2 T agave nectar
2 t ground cinnamon
1/8 t salt
1 1/4 c vanilla soy milk
1/2 c frozen blueberries (do not thaw)
Directions
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.