Sunday, July 28, 2013

Blueberry and Strawberry Baked Oatmeal

Yet again, Joey found a fantastic recipe. He found a recipe linked on Yahoo Shine for baked oatmeal, and suggested that we give it a try. The original recipe called for rhubarb, which we didn't have on hand, so we made a few substitutions. We replaced the rhubarb with chopped strawberries, and used some extra blueberries. To keep with the strawberry flavor, we used some homemade strawberry jam instead of maple syrup. We also added some ground flax for extra nutrition. We forgot to reserve some blueberries to put on top, but I don't think it was all that necessary.

To sum up - this was incredible. Just so delicious. As we were eating it, I kept on saying to Joey - but it tastes like dessert! It really tasted like a fruit crisp. I actually started getting a little nervous that I was eating a 1000 calorie breakfast (with the bread and fried eggs I had in addition). As you can see below, it's not bad for you AT ALL. Please make this. Seriously, please. It's so so good. You can use any fruit you have on hand, but I would always recommend using blueberries. Next time we're going to make it with blueberries and peaches - can't wait!

Recipe: Blueberry and Strawberry Baked Oatmeal
Adapted From: The Daily Meal
Yield: 8 servings

Ingredients:
1 3/4 cups old fashioned rolled oats
1/4 + 2 tbsp oat flour*, divided
1/4 cup ground flax, divided
1/2 cup pecans
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp kosher salt
1 heaping cup chopped strawberries
2 cups blueberries (we used some we had picked in June and then froze - don't thaw if using frozen berries)
1/4 cup packed light brown sugar
2 cups almond milk (we used unsweetened vanilla)
1 large banana, mashed
2 tbsp strawberry jam
2 tbsp vegetable oil
1 tbsp vanilla extract

*Put a little less than 1/2 cup rolled oats in a food processor or spice grinder. Process until smooth, measure out 1/4 cup + 2 tbsp for recipe

Directions:
Heat oven to 375 F and lightly grease an 8x8 or 9x9 glass dish.

In a large bowl, stir together the rolled oats, 1/4 cup oat flour, 3 tbsp ground flax, pecans, cinnamon, baking powder and salt.

Right in the baking dish, stir together the strawberries, blueberries, brown sugar, the remaining 1 tbsp ground flax, and the remaining 2 tbsp of oat flour. Top with the dry mixture.

In a large measuring cup, whisk together the milk, banana, jam, oil and vanilla. Carefully pour over the mixture in the baking dish, trying to cover everything evenly. Poke throughout with a fork, to make sure liquid gets to the bottom. DO NOT STIR OR MIX!

Bake for 40-45 minutes, until lightly browned, bubbling, and set on top. It will still be deliciously gooey underneath. Let cool for a few minutes, then serve warm.

Leftovers can be eaten cold or reheated in the microwave. I plan on topping some warm leftovers with greek yogurt.

Nutrition:
266 calories
12.3 g fat
39.5 g carbs
6 g fiber
19.9 g sugar
4.9 g protein

Pictures:
Fresh from the oven

Bubbling around the edges!

Perfect breakfast of baked oatmeal, and fried eggs on leftover crusty bread