BAKED OATMEAL with BLUEBERRIES
Definitely something Gramma would have made on a cold winter day. Kinda like a bowlful of moist, chewy oatmeal cookie dough!
I like it in the winter, but since Washington blueberries are at their peak right NOW – akkkkkkk…need to get some more in the freezer, asap! – I want to post it today. Of course, it doesn’t have to have the berries – simply warm cream and some Whey Low Gold (if you’re watching your sugars) is pretty darn Heavenly!
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Vegetable Cooking Spray
1 cup + 2 tablespoons old-fashioned oats
1/4 cup Splenda granular (sugar or WL Granular)
2 tablespoons maple syrup
1 2/3 cup milk
1 egg
1 teaspoon vanilla
Pinch of salt
1 cup fresh or frozen blueberries (or other berries)
Topping:
3 tablespoons Splenda granular or WL Gold (brown sugar)
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Grease an 8×8 inch casserole with cooking spray and set aside.
In a medium bowl stir together the oats, Splenda (sugar), maple syrup, milk, egg, vanilla, salt, and berries. Pour into prepared baking dish. Bake for 25 minutes. Remove from oven and set dial to BROIL. Sprinkle the 3 tablespoons Splenda/brown sugar and the cinnamon over the baked oatmeal and return to the oven. Broil for 2-3 minutes or until bubbly and golden. Serve with cream. Makes 6 servings.
Per Serving: Calories 126; Protein 6 g; Fat 3 g; Carbs 17g; Sugar 6 g; Sodium 25 mg
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This has become the sunday morning favorite in our home. I find it a little too sweet so I take out half of the maple syrup, but it is still a hit!
Is there any way to reduce the carbs in this recipe? Maybe using 2% milk and such? Also how big is a serving?
The 2% milk would be fine although whole and 2% have about the same carbs. It’s hard on this one because oatmeal is almost ALL carbs…but it is whole grain so that helps it absorb slower. A serving size is about 1/2 cup. I hope you try and like it!
Mmm…this sounds delish and perfect for a cold winter morning. I’m going to make this for me and my son for breakfast tomorrow.
Do you need to defrost berries?
You don’t have to defrost first!
I made this with peaches and 1/2 cup of chopped pecans for a fall brunch this morning. They raved. Still a win in my book!