Baked Blueberry Oatmeal
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 175.4
- Total Fat: 5.8 g
- Cholesterol: 23.7 mg
- Sodium: 99.8 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.8 g
- Protein: 5.9 g
View full nutritional breakdown of Baked Blueberry Oatmeal calories by ingredient
Introduction
A healthy, yummy, and filling breakfast dish. A healthy, yummy, and filling breakfast dish.Number of Servings: 8
Ingredients
-
1 cup Steel Cut Oats (uncooked)
1/4 cup chopped walnuts
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 cup pancake syrup (sugar free)
1 cup skim milk
1 large egg
2 tbsp. light margarine
1 tsp. vanilla extract
2 1/2 ripe bananas
1 1/2 cups fresh blueberries
Tips
You can substitute old-fashioned rolled oats for the steel cut oats, if you prefer.
Directions
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a medium bowl, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 30-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
5. Refrigerate leftovers for up to one week.
Serving Size: 6-8 3" square servings
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a medium bowl, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 30-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
5. Refrigerate leftovers for up to one week.
Serving Size: 6-8 3" square servings