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Food Factor: Blueberry Baked Oatmeal


Some mornings, it’s hard for me to make healthy breakfast choices. Whether I’m running out of time or tempted by a hot breakfast sandwich from the local fast food restaurant drive-through, preparing ahead of time helps me stay on track. I may even start experimenting by adding bananas in the pan first or swapping honey for the brown sugar.

This recipe has it all: healthy fruit, whole-grain goodness, and a touch of protein. Bake a pan of this breakfast treat on the weekend, and enjoy it for 2 to 4 days.

Thanks to our friends at The University of Maine Cooperative Extension for this tasty recipe!

Blueberry Baked Oatmeal

2 cups dry oatmeal (old fashioned or quick) 1/4 cup brown sugar 1 cup frozen blueberries 1/2 cup chopped walnuts (optional) 1 teaspoon baking powder 1/2 teaspoon cinnamon 1-1/2 cups nonfat milk 1/2 cup unsweetened applesauce 1 egg 1 Tablespoon vegetable oil

Preheat oven to 375 degrees F.

In a large bowl, stir together the oatmeal, brown sugar, blueberries, baking powder, and cinnamon (and walnuts if you choose to add them).

In a medium bowl, combine the milk, applesauce, egg, and oil. Mix well with a fork or whisk.

Add the milk mixture to the dry ingredients and stir well. Pour into a greased, 8-inch, square baking dish.

Bake at 375 degrees for 20 to 25 minutes. Serve warm.


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