Blueberry Almond Baked Oatmeal

Oh my blueberries!!

I made this blueberry baked oatmeal for breakfast this morning and breakfast for the week ahead too! Now we are all prepped and ready for work tomorrow, ugh that's right.... holidays are over and its's back to reality! 

Gord and I are starting the 21 Day fix today so the focus today is meal prep, workout, and groceries!! Our fridge is pretty bare and we are clearing out ALL the junk food that was able to sneak into the house over the holidays!  I've got some holiday pounds to lose and I'm ready to get back into routine!! 

Blueberry Baked Oatmeal Breakfast Meal prep

Our Health Bet Challenge Group officially starts on January 9th but I wanted to get started now!  Are you joining out Health Bet group?  All you need is a program and a 30 day supply of Shakeology to participate and get your equal share of 2-3 Million! 

Not a bad way to kick off your 2017 goals and a great incentive at the end of the 4 weeks too!  

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Blueberry Almond Baked Oatmeal

Serves 9

INGREDIENTS:

2 cups old fashioned oats

2 TBSP Chia Seeds

1/2 teaspoon sea salt

1 teaspoon baking powder 

¼ cup slivered almonds (plus more for topping)

½ cup plain greek yogurt

1 1/4 cups Milk of your choice

1 large egg 

⅓ cup maple syrup

2 TBSP melted coconut oil or apple sauce

1 teaspoon vanilla extract

1 1/4 cups blueberries (fresh or frozen)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Grease an 8 x 8 square baking dish and set aside.

2. In a large bowl, mix together the oats, baking powder, salt, almonds and chia seeds. Set aside.

3. In another small bowl, whisk together the greek yogurt, milk, egg, maple syrup, applesauce or coconut oil, and vanilla extract.

4. Pour the liquid mixture over the oat mixture and stir to combine. Let it sit for 5 minutes. Add the blueberries and stir again. Pour mixture into prepared pan.   Top with sliced almonds and blueberries.

5. Bake for 45 minutes or until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note: You can divvy up the leftovers and reheat for breakfast all week long.  

Blackberry Apple Baked Steel Cut Oatmeal

Gord and I have been obsessed with baked oatmeal for several weeks now. We have been alternating making the Cranberry Apple Baked Oatmeal and the Peanut Butter Apple Baked Oatmeal every week but I was inspired by some blackberries I had in the freezer this week! 

Baked Oatmeal is great to pack ahead for the week, I just warm up at work or on the go in the morning and pair with Greek yogurt! Makes a satisfying and healthy breakfast. 

If your following the 21 Day Fix, we measure out 1 yellow container of oatmeal and 1 red of Greek yogurt. 

Blackberry Apple Baked Steel Cut Oatmeal 

Ingredients

• 1 tablespoon coconut oil
• 2 cups steel cut oats
• 1 1/2 cups boiling water
• 2 teaspoons ground cinnamon
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1 cup black berries or other mixed berries, fresh or frozen
• 1 Apple chopped
• 1 large egg
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 1.5 cups milk - cow’s milk, soy milk, almond milk, or whatever you prefer
• Plain Greek yogurt (optional for topping)

1. Preheat the oven to 375°F (190°C). Grease an 8x8 pan with coconut oil.
2. Mix together the oats and boiling water in a bowl. Set aside for 10 minutes. 
3. Mix together baking powder, cinnamon, and sea salt. 
4. In another bowl whisk together the egg, maple syrup, and vanilla. Mix until well combined, then mix in the milk. Pour over the oats and stir to combine. 
5. Add cinnamon mixture into oats then toss in berries and apples. 
6. Pour into greased baking dish. 
7. Bake for 35 to 45 minutes, or until the top turns gently golden and the edges are bubbling merrily away. Allow to cool a few minutes before serving. Top with fresh Greek yogurt. 

Peanut Butter Apple Baked Oatmeal

After I shared the Cranberry Apple Baked Oatmeal recipe last week I decided I wanted to test out some other baked oatmeal flavours.  I found a Peanut Butter apple recipe from twopeasintheirpod Blog and modified it to be a bit more ‘clean’. Everyone knows my Favourite evening snack is peanut butter and apples so this recipe was right up my ally!  

I made this tasty baked oatmeal last night for a weeks worth of breakfasts to go. Coming out of the oven it smelled SO GOOD!! 

This recipe is super quick to make and it tastes like a peanut butter oatmeal cookie. Pairing this with Greek yogurt and warming it up is the perfect winter morning breakfast especially if your on the go🍴 

If your following the 21 day fix I'm counting it as 1 yellow container. There are apples and peanut butter, almond milk and honey all in there but it's mainly oats and not enough apples for a purple container or even half, as well not enough peanut butter per serving for a single spoon.  So just like you would a treat it's 1 Yellow container.  

Apple Peanut Butter Baked Oatmeal

SERVES 8

INGREDIENTS:

2 cups old fashioned oats

1/2 teaspoon sea salt

1 teaspoon baking powder 

1 teaspoon ground cinnamon

1 3/4 cups almond Milk (or milk of your choice) 

1 large egg 

3 tablespoons unsweetened applesauce

1/4 cup honey

1 teaspoon vanilla extract

1/2 cup Homemade Peanut Butter (or creamy natural peanut butter)

1 1/4 cups diced apples (I leave the skin on)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Grease an 8 x 8 square baking dish and set aside.

2. In a large bowl, mix together the oats, baking powder, salt, and cinnamon. Set aside.

3. In another small bowl, whisk together the almond milk, egg, honey, applesauce, and vanilla extract.

4. Pour the liquid mixture over the oat mixture and stir to combine. Let it sit for 5 minutes. Stir in the peanut butter and mix until combined. Add the apples and stir again. Pour mixture into prepared pan.   Top with sliced apples and cinnamon

5. Bake for 35 minutes or until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note-this baked oatmeal is great reheated in the microwave. We like to make a pan and eat it throughout the week. This recipe can easily be doubled for a 9 x 13 pan. Use gluten-free oats to make this recipe gluten-free. You can serve with a drizzle of honey or maple syrup, an extra splash of almond milk, cinnamon, or raisins if desired!