Baked Blueberry Pecan Oatmeal
Ingredients
- 2 cups Old-fashioned oats
- 2/3 cup Chopped Pecans
- 2 tsp Cinnamon, ground
- 1/4 tsp Nutmeg
- 1 tsp Baking Powder
- 3/4 tsp Sea salt
- 1 3/4 cup Oat milk or milk of choice
- 2 large Eggs flax eggs can be substituted
- 3 tbsp Melted butter or coconut oil divided
- 3 tbsp Raw honey or add to desired sweetness
- 2 tsp Vanilla
- 12 oz. Fresh or frozen blueberries
Optional
- Yogurt
- Whipped cream
- Fresh fruit
Instructions
-
Preheat oven to 375 degrees F. Butter/oil your glass baking dish, roughly 9 inches. Pour nuts onto separate baking sheet and toast for 4-5 minutes, or until fragrant.
In a mixing bowl, add the oats, toasted nuts, cinnamon, nutmeg, baking powder and salt. Stir to combine.
In a separate mixing bowl, add the milk, honey, egg, butter or coconut oil, and vanilla. Whisk.
Divide your berries in half. Place half in the bottom of your glass baking dish (fresh or frozen will work equally well). Cover the berries with the dry oat mix and then slowly pour the wet ingredients on top. You will want to make sure the wet mixture moves through the oats and covers any dry parts.
Sprinkle the remaining blueberries on top.
Bake for 40-45 minutes, until the top is golden and crunchy. Remove from oven and let cool.
Serve by itself, with whipped cream and fresh berries for dessert, or high protein yogurt and a sprinkle of honey for breakfast. This is best served warm, but is delicious at room temperature. Must be stored in fridge and will last for 3-4 days.