By Ali Holmes
Blueberry Oatmeal Bake
7 steps
Prep:5minCook:45min
Oats bake beautifully in the oven, making a perfect grab-and-go breakfast or snack. This recipe pairs anti-inflammatory oats with antioxidant-rich blueberries and cinnamon. I recommend lite coconut milk for this recipe because it stirs in more easily, but if you need more calories or prefer the richer texture, feel free to use the full fat version. For more protein pair with dairy or nondairy yogurt.
Updated at: Thu, 17 Aug 2023 00:03:52 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories209 kcal (10%)
Total Fat5.9 g (8%)
Carbs33.7 g (13%)
Sugars7.4 g (8%)
Protein5.8 g (12%)
Sodium78.7 mg (4%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Preheat the oven to 375F. Grease an 8-by-8 inch glass baking dish with coconut oil.
OvenPreheatStep 2
In a large bowl, beat the eg. Then add the coconut milk, maple syrup, vanilla, cinnamon, and salt and whisk to combine.
Step 3
To the large bowl, add the oats and blueberries and mix well with a spoon to combine.
Step 4
Spread the oatmeal mixture in the prepared baking dish and bake for 30-40 minutes, or until the top is a light, toasty brown. Set on a wire rack to cool.
Step 5
Once cooled, cut the oatmeal bake into 9 squares. Place 5 squares into separate small storage containers. (For the remaining 4 squares see refuse tip below).
Step 6
Storage: Store in the refrigerator for up to 7 days. To serve, enjoy the oat bake cold or microwave it for 30-45 secs.
Step 7
Reuse tip: This recipe makes 9 squares and is only used five times in this prep week. Place the remaining 4 squares in a single layer in a resealable freezer bag; freeze for up to 2 months. Remove one piece at a time from the freezer and thaw overnight in the refrigerator, or microwave to warm.
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