I was excited to participate in this month’s Fantastical Food Fight because the theme was OATMEAL! I haven’t made oatmeal in a couple of months, but I use oats in a lot of recipes. I decided to give baked oatmeal a try. I found a recipe with blueberries and maple, which was perfect since I had a container of blueberries that needed to be used.
The recipe was easy to throw together and smelled amazing while it was baking. I had to patiently wait to let it cool before a scooped out a little bit to taste. It was packed full of blueberries and made for a great breakfast and dessert!
Be sure to check out the link below to see all this month’s oatmeal recipes! I’m excited to see what everyone made.
1 cup old-fashioned oats
2 Tbsp ground flax-seed
¼ heaping cup of flour (I used whole wheat white)
1 tsp baking powder
¼ tsp salt
¼ tsp cinnamon
1 cup unsweetened, plain almond milk
3 Tbsp maple syrup
1 Tbsp lemon juice
1 Tbsp melted coconut oil
1 ½ tsp vanilla extract
¼ cup chopped pecans
2 cups blueberries
Preheat oven to 400 degrees. Lightly spray a 9×9 inch or round 9 inch baking dish with cooking spray, set aside. In a food process, pulse the oats, flax-seed, flour, baking powder, salt and cinnamon a couple of times until the mixture is combined. Pour into a large bowl.
In a small bowl, whisk together the milk, maple syrup, lemon juice, coconut oil and vanilla extract. Slowly pour the mixture into the dry ingredients while stirring. Fold in the blueberries and transfer to the prepared dish. Spread evenly in the baking dish. Sprinkle the top with the chopped pecans. Bake for 20 minutes or until the oatmeal is bubbly on the edges. Allow to rest for 5 to 10 minutes before serving.
Follow the link to see all of this month’s Oatmeal recipes!
Source: Produce on Parade