You can prep this easy baked oatmeal recipe the night before for an easy morning, or you can bake it right away. Perfect for the cold winter mornings and help keep you full longer.
2 Cups old fashioned oats*
3/4 Cups milk
1 Cup unsweetened applesauce
1/4 Cup chopped walnuts
2 Large eggs
1/4 Cup maple syrup or brown sugar
2 Tsp. vanilla extract
1 1/2 Tsp. cinnamon
1/2 Tsp. baking powder
1/4 Tsp. salt
2 Cups blueberries (fresh and frozen both work)
Add the oats, milk, applesauce, walnuts, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt to a large bowl. Mix well.
Lightly grease a 7 X 11 inch rectangular baking dish. Spread half the oat mixture in the bottom of the dish. Sprinkle about 3/4 of the blueberries. Top with the remaining oat mixture, smoothing the top. Sprinkle the remaining blueberries on top. You can also sprinkle on some extra walnuts if you like.
(Baking the next Morning) Cover the casserole dish and chill in the refrigerator overnight. The next morning, remove dish from fridge, preheat oven to 350 F. Bake until set and golden on top, about 30-35 minutes. Rest for 5 minutes on a rack on the counter, then slice and serve warm.
(Baking right away) Make sure to use quick-cooking oats, let the assembled oats sit on the counter for 10 minutes while you preheat the oven, and live with the fact that it's a little less cake-like.
*If baking right away, be sure to use QUICK BAKING OATS rather than old fashioned oats.
Recipe via: <a href="http://www.cookinglight.com">Cooking Light </a><br /> <br /> Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock. <br /> <br /> 1 2/3 cups quick-cooking oats<br /> 2/3 cup all-purpose flour (about 3 ounces)<br /> 1/2 cup whole wheat flour (about 2 1/3 ounces)<br /> 3/4 cup packed light brown sugar<br /> 2 teaspoons ground cinnamon<br /> 1 teaspoon baking powder<br /> 1 teaspoon baking soda<br /> 3/4 teaspoon salt<br /> 1 1/2 cups fat-free buttermilk<br /> 1/4 cup canola oil<br /> 2 teaspoons grated lemon rind<br /> 2 large eggs<br /> 2 cups blueberries<br /> 2 tablespoons all-purpose flour<br /> Cooking spray<br /> 2 tablespoons granulated sugar<br /> <br /> Preheat oven to 400°.<br /> <br /> Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 tablespoons flour, and gently fold them into the batter.<br /> <br /> Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.
When its this hot, I premake my smoothies by blending blueberries, banana and peaches with a little juice. I prefer apple, my daughter orange. We keep the blend mix in the fridge (for 2-3 days max), and when we want a little cool pick me up, we just add ice to the mix and blend it up...and its a perfect ....Breakfast, Lunch or Snack...and sooooo easy... almost as easy as pulling a popsicle out the freezer, and oh so much better for you.