I am making a concerted effort to refrain from making the blueberry crisp from a few posts back. That crisp was so delicious I ate the entire thing in two days, by myself. If I knew it could even adequately sustain human life, it’s all I’d eat. A healthier substitute had to be created.
In full confession, bashfully, I made this oatmeal bake yesterday and by tonight it will be completely gone. All me, yep. This is not a surprise, I knew it would happen. My blueberry gluttony apparently knows no bounds (it’s a wonder that I don’t need to be rolled around everywhere like the giant blueberry girl from Willy Wonka & The Chocolate Factory), however, this time I was smart and made something that’s both irresistible and healthy.
My blueberry maple baked oatmeal can be enjoyed for breakfast or dessert….or yes, dinner I too suppose. That’s what I did (shhhh! omg and it’s my lunch today too, don’t tell). It’s minimally sweetened and full of the nutritional goodness of old-fashioned oats and wild blueberries. Flaxseed and walnuts make an appearance for good measure, as well. No butter and just one tablespoon of oil.
So give it up to a breakfast/dessert/dinner(…./lunch?) you don’t have to feel guilty about. Even if you do eat half the thing in one night…like me.
Not to mention it’s done in 30 minutes flat.
Blueberry Maple Oatmeal Bake
By Katie Henry – Produce On Parade
Healthier than a crisp, this adaptable blueberry oatmeal bake is flavored with sweet maple syrup and speckled with toasted walnuts. It’s a wonderful, wholesome, and delicious breakfast or dessert. Notes: Feel free to use any flour, milk, oil, and nuts of your choice. This is a very adaptable recipe.
- 1 cup old-fashioned oats, dry
- 2 Tbsp. ground flax seed
- ¼ heaping cup of flour (I used whole wheat white)
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- ¼ tsp. ground cinnamon
- 1 cup unsweetened, plain coconut milk
- 3 Tbsp. maple syrup
- 1 Tbsp. lemon juice
- 1 Tbsp. melted coconut oil
- 1 ½ tsp. vanilla extract
- ½ tsp. maple extract (optional)
- ¼ cup whole walnuts
- 2 cups frozen wild blueberries
- Preheat oven to 400 F and coat a square 9×9 inch or round 9 inch baking dish with a nonstick cooking spray.
- In a food processor, add the oats through and including the cinnamon. Pulse several times until coarsely chopped. Transfer to a large mixing bowl.
- In a small bowl whisk together the milk through and including the maple extract. Slowly pour into the dry mixture while stirring.
- Fold in the blueberries and then spread the mixture evenly in the baking dish.
- Add the nuts to the food processor and pulse until chopped. Sprinkle evenly over the top of the oatmeal and bake at 400 F for about 20 minutes.
- Remove from oven and allow to rest for 5-10 minutes before serving hot.
Yield: 4-6 servings
German Word of The Day
Oatmeal –> Haferflocken (halfer-flocken)
Good Deed of The Day
Did you know at Martha’s Vineyard they hold six lemur races a day from August 21-24th? Yuck. Lemurs are an endangered species and no animals should be crammed into tiny crates then forced to race, solely for the pleasure of screaming onlookers. Seriously? People have no other means of entertainment? Let’s try and stop that. It reminds me of the mice races at our state fair. Even as a kid they made me sad. It makes sense now why I seemed to be the only one disturbed by this.