A healthy baked oatmeal loaded with blueberries, flaxseed, almonds and drizzled with a Maple Cinnamon Yogurt Cream! A super easy recipe to add to your weekly rotation.
This recipe is from a brunch from this summer.
I love breakfast! It’s always been my favorite meal of the day and I eat the same thing every morning, yes, I am that person! I panfry 1 egg with 1/2 cup of egg whites, a piece of whole grain toast with ghee, some fruit, a cup of tea, a big glass of water and I’m ready for the day.
I am also that person that if I’m going somewhere and it’s a special occasion, in this case, my father in law’s birthay, I like to take over breakfast and make brunch to make their day extra special. For his birthday brunch, I made this Baked Blueberry Oatmeal, with Wild Newfoundland Blueberries, but instead of plain maple syrup I made a Maple Cinnamon Yogurt Sauce that took this dish from good to WOW! So much flavor from the cinnamon and maple and the greek yogurt added some protein to up the nutritional value.
The oatmeal was just as good or better reheated the next day so make a big batch on the weekend and you have a quick, healthy and yummy breakfast for the week. I served the oatmeal with a frittata, some bacon (because what’s a brunch without bacon) and some fresh raspberries.
This recipe is super healthy with rolled oats (gluten free, protein, fiber, vitamins) , flaxseed meal (omega 3), roasted almonds (protein) , fresh blueberries (a superfood, antioxidant), almond milk (dairy free) , maple syrup instead of refined sugar, and greek yogurt (protein). A healthy breakfast to serve your family any day of the week!
Baked Blueberry Oatmeal with Maple Cinnamon Yogurt Cream
INGREDIENTS:
- 2 cups rolled oats
- 1 cup unsweetened coconut
- 1/4 cup ground flaxseed (flaxmeal)
- 1/4 cup roasted almonds, chopped
- 1/2 tsp sea salt or kosher salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 cups almond milk
- 1/4 cup maple syrup
- 1 large egg
- 2 TBSP melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries, divided
- Maple Cinnamon Yogurt Sauce:
- 1/4 cup plain greek yogurt
- 1/4 cup almond milk
- 1/2 tsp cinnamon
- 2 TBSP Maple Syrup
PREPARATION:
Preheat oven to 350 degrees. Spray a 7 x 11 pan with oil. Set aside. (Can also be baked in an 8 x 8 pan)
In a small bowl combine the almond milk, maple syrup, egg, melted coconut oil, and vanilla extract. Whisk until all the ingredients are combined. Set aside.
In a large bowl, mix together the rolled oats, coconut, ground flaxseed, chopped roasted almonds, salt, baking powder and cinnamon. Stir well to combine all ingredients. Pour wet ingredients over the oatmeal mixture. Stir to combine then add 1 cup of blueberries, stir and pour into your prepared pan. Top with the remaining 1/2 cup blueberries. If using frozen blueberries, DO NOT THAW!
Bake for 40 minutes until the oatmeal is set and the top is golden. Serve warm with Yogurt Sauce.
Maple Cinnamon Yogurt Sauce:
Mix all the ingredients in a mason jar and shake well to combine. When serving, pour over cooked oatmeal. Enjoy!
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Living my Best Life! ~ DD
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