BLUEBERRY ALMOND BAKED OATS
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Have you tried baked oats yet? If not, you are really missing out. Baked oats make you feel like you’re having cake for breakfast — only they’re healthy and nourishing, too! I am a huge fan of the blueberry almond combo. Bonus is, this easy recipe is loaded with antioxidants, fibre, healthy fats, and protein for a great start to the day.
Ingredients for 6 servings:
1/2 cup chopped raw almonds
2 1/2 cups gluten-free old-fashioned rolled oats
1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder
1/4 to 1/2 cup Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut sugar), use more if prefer sweeter oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
2 pasture-raised eggs (or flax eggs)
1 1/2 cups unsweetened almond milk (or milk of choice)
1 to 2 tsp pure almond extract*
1 1/2 cups frozen blueberries
optional toppings: plain Greek or non-dairy yogurt, chopped nuts, fresh berries, bee pollen, chocolate chips, granola, nut butter, or toppings of choice
Directions:
Preheat oven to 350F and line an 8x8 inch baking dish with parchment.
Once the oven is heated, toast the almonds for 4 to 5 min until just browned. Set aside.
Mix oats, protein powder, sweetener, baking powder, cinnamon, and salt in a medium bowl and stir well to combine.
In a separate bowl, whisk together eggs, milk, and almond extract.
Add wet ingredients to oat mixture and stir until well incorporated. Fold in toasted nuts and frozen berries.
Pour into prepared pan and bake for around 30 to 40 minutes, or until lightly golden brown. Cool slightly before cutting into squares and serving with your choice of toppings.
Blueberry Almond Baked Oats can be stored in an airtight container in the fridge for up to 5 days. Leftovers can be enjoyed warm or reheated before serving.
*Notes: For a mild almond flavour, use 1 tsp almond extract. Increase to 2 tsp for a stronger marzipan-like taste.
Blueberry Almond Baked Oats served warm with Greek yogurt, fresh blueberries, granola, and bee pollen.