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Monday, 2 January 2017

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!  

By the way I've got a new way for fans of the blog to get notifications of new blog posts!!! You can subscribe to my mailing list  and receive an email after I've posted a new Recipe!! How awesome is that!  

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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.  

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