Blueberry Baked Oatmeal

PREP: 10 minutes | COOK: 35-40 minutes | YIELD: 5 x 1 cup servings

We all know oatmeal is a healthy way to start the day, but some kids (and adults for that matter) have a problem with the mushiness factor. Fear not, this palate-pleasing recipe calls for the oatmeal to be baked, which lends it an almost cookie-like texture – a great way to sell it to the kids!

Eat-Clean Cooking Spray (see Supportive Recipes)

1 cup (240 ml) unsweetened soy, rice or almond milk, or other milk substitute

1 whole egg + 2 egg whites

½ cup (120 ml) unsweetened applesauce

2 Tbsp (30 ml) pure maple syrup

½ tsp (2.5 ml) vanilla extract

1 tsp (5 ml) baking powder

1 tsp (5 ml) ground cinnamon

Pinch freshly grated nutmeg

Pinch sea salt

2½ cups (600 ml) old-fashioned rolled oats

¼ cup (60 ml) oat bran

½ cup (120 ml) chopped pecans

1½ cups (360 ml) frozen or fresh blueberries, divided

Preheat the oven to 350°F (175°C).

Coat a 3-quart casserole dish or baking pan with Eat-Clean Cooking Spray.

In a large bowl, whisk together milk, egg and egg whites, applesauce, maple syrup, vanilla, baking powder, cinnamon, nutmeg and sea salt. Mix in oats, oat bran and pecans. Gently fold in half of the blueberries. Scatter remaining blueberries across bottom of casserole dish.

Scrape oatmeal mixture into casserole dish and bake, uncovered, for 35 to 40 minutes or until golden brown around the edges.


Calories: 363 | Calories from Fat: 87 | Protein: 13 g | Carbs: 60 g | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 9 g | Sodium: 56 mg | Cholesterol: 2 mg