Blueberry Baked Oatmeal

• Vegetarian
• Gluten free

• Produce

  • 2 cups Blueberries, frozen

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 2 cups Rolled oats

• Baking & Spices

  • 1/4 cup Almond meal
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1 tbsp Cinnamon sugar
  • 1/4 cup Coconut sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Greek yogurt
  • 2 cups Milk, regular

Found on joyfoodsunshine.com

Ingredients

• 2 cups rolled oats
• ¼ cup almond meal
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• ¼ cup coconut sugar (or any granulated sugar of your choice)
• 2 TBS melted butter (or coconut oil)
• 2 cups milk (regular, almond, coconut etc.)
• ¼ cup Greek yogurt
• 2 eggs
• 2 tsp vanilla extract
• 2 cups frozen blueberries (or any berry of your choosing)
• 1 TBS [cinnamon sugar| for topping

Directions

• Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.
• In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.
• In a separate, microwave safe bowl, melt butter (or coconut oil).
• Whisk in your milk as you slowly pour it into the melted butter.
• Add Greek yogurt, eggs, and vanilla and whisk until combined.
• Add sugar and mix thoroughly.
• Add dry ingredients to wet ingredients and mix well.
• Gently fold your blueberries into the mixture.
• Spread evenly in a 9x13” pan.
• Sprinkle cinnamon sugar over the top of your oatmeal.
• Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.
• Let cool for 15 mintues and serve warm. You can also refrigerate after baking and serve cold!