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Baked Oatmeal and Berries

This dish is filled with dietary fiber, healthy fats, and a variety of nutrients. The recipe is adaptable as well – you can swap out the blueberries for raspberries or strawberries or dried fruit such as cranberries. If you’d like to make the recipe gluten-free, be sure to choose certified gluten-free oats.

Serves: 6

Ingredients

  • 2 cups whole rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ cup chopped walnuts
  • 1 ripe banana, mashed (½ cup)
  • 1 small zucchini, shredded (1/2 cup)
  • 1 cup unsweetened almond milk, at room temperature
  • ¼ cup smooth almond butter, unsalted
  • ¼ cup maple syrup
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup blueberries, fresh
  • 1 teaspoon cinnamon mixed with 1 tablespoon brown sugar (optional)

Instructions

  1. Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish.
  2. In a large bowl, add the oats, baking powder, cinnamon, salt, and walnuts. Stir to combine.
  3. In a separate bowl, mix together the banana, zucchini, unsweetened almond milk, almond butter, and maple syrup. Mix well and then stir in the melted coconut oil and vanilla extract.
  4. Add the wet ingredients to the oats and stir to combine. Lightly fold in the blueberries.
  5. Spread the mixture into the baking dish. If desired, sprinkle the top with the cinnamon sugar topping.
  6. Bake for 40 to 45 minutes or until the middle is set. Allow to cool for about 10 minutes before serving.

 

245 calories, 17g fat, 21g carbohydrates, 5g fiber, 5g protein