Berry Baked Oatmeal

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Berry Baked Oatmeal

This recipe is not only delicious, but convenient. You can prep it all the night before you want to eat it, just adding the wet ingredients in the morning and then baking. It saves really well in the fridge so you can store it away after baking and have a ready to go breakfast every morning for the week. Its good hot, reheated or cold, it’s kid friendly (major bonus there) and customizable with any fruits you like! I chose blueberries and strawberries for this one because it’s what I had in the fridge that needed to be used up before going bad….since my 3 year old suddenly decided she doesn’t like blueberries and strawberries anymore even though yesterday they were her favorite. *eyeroll*

 

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My helper and my overseer.

 

Ingredients
  • Dry ingredients:
  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 1 ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ½ tsp salt
  • Wet ingredients:
  • 2 eggs, lightly beaten
  • 2 ½ cups skim milk,
  • 1 tsp pure vanilla extract
  • 4 tbsp coconut oil, melted
  • 2 cups fresh berries (larger berries chopped) **macros listed below are for 1 cup strawberries and 1 cup blueberries
Instructions
  1. Preheat oven to 350°F.
  2. Spray a 2 ½ quart baking dish with non stick spray
  3. Combine all dry ingredients.
  4. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
  5. Whisk the eggs, milk, vanilla, and melted coconut oil. Pour over the oats. *do this quickly as if your eggs and milk are cold, the coconut oil will start to reharden! You can use butter instead if you prefer.
  6. Top the oats with the remaining berries.
  7. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
  8. Bake uncovered for about 45 minutes, until oats are tender, and the mixture is set.
  9. Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.
MACROS PER SERVING, RECIPE MAKES 9 SERVINGS: 9f, 35c, 7p
Recipe from SoFabFood
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