Baked Blueberry Oatmeal Breakfast Pudding

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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
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Number of Servings: 4


    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)


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.

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