Here we are on the kickoff morning of the Love Your Heart month-long event!
Cara is hosting this week’s giveaway, so head on over to her site for a chance to win a copy of our own Amy Roskelley’s book, 201 Healthy Smoothies & Juices for Kids, two bags of Paleonola grain-free granola, OR two 32 oz containers of Chobani yogurt.
Be sure to check out all of the hearty-healthy breakfast recipes featured today:
- Cara’s Strawberry Date Avocado Smoothie (this week’s hostess)
- Nicole’s Flaxseed and Walnut Waffles
- Amy & Natalie’s Granola Berry Parfait
|Winter Blueberry Almond Baked Oatmeal (for one)
My contribution to the lineup is this baked oatmeal with almonds and frozen blueberries.
Since we’re using frozen berries in place of fresh, I’m including Winter in the title. Berries are frozen at peak ripeness during their prime growing season, and fortunately retain their nutritional value through the freezing process.
Blueberries rank high amongst heart-healthy foods with good reason; they are jam-packed with antioxidants. According to recent studies, blueberries can help to regulate blood pressure and may reduce the “bad” LDL cholesterol that can lead to cardiovascular disease.
Another heart-healthy superstar in this recipe is rolled oats. Oatmeal may also lower LDL cholesterol and works against high blood pressure, type 2 diabetes, and weight gain.
Rounding out the heart-healthy ingredients in this baked oatmeal is almonds. Just like blueberries and oats, antioxidant vitamin E-rich almonds may lower LDL cholesterol and can also reduce the risk of blood clots (thereby reducing chances of a heart attack).
If the heart health benefits alone don’t convince you to make this baked oatmeal, hopefully this description will!
Fluffy and light, the baked oats are flecked with crunchy sliced almonds. Wild blueberries lend a bluish purple hue to the oats as well as a natural sweetness. A hint of almond extract comes through with each bite, and the souffle-like baked oatmeal is topped with a simple homemade blueberry syrup.
- 1/3 cup old fashioned rolled oats
- 1/2 tsp unrefined cane sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp baking powder
- pinch of salt
- scant 1/2 cup unsweetened vanilla almond milk
- 1 large egg white
- 1/4 tsp pure almond extract
- 1 Tbsp toasted sliced almonds
- 1/4 cup unthawed frozen wild blueberries, plus 2 Tbsp, divided
- 1 tsp pure maple syrup
Estimated Nutrition Per Serving
Calories: 400 calories
Carbohydrates: 65 grams
Protein: 14 grams
Fat: 10 grams
Fiber: 7 grams
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking dish with butter or cooking spray to prevent sticking.
2. Combine Dry Ingredients
In a large mixing bowl, combine the rolled oats, chopped almonds, cinnamon, and salt. Stir them together until well mixed.
3. Add Wet Ingredients
In another bowl, whisk together the egg, milk, maple syrup, vanilla extract, and almond extract (if using). Mix until all the wet ingredients are well combined.
4. Assemble the Dish
Spread half of the blueberries in an even layer in the greased baking dish. Next, add the oat and almond mixture evenly over the blueberries. Pour the wet ingredients evenly over the oats.
5. Add More Blueberries
Sprinkle the remaining blueberries on top of the oatmeal mixture. This will create bursts of juicy blueberries as you enjoy your baked oatmeal.
6. Bake It!
Place the baking dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown, and the oatmeal is set. You can test for doneness by inserting a toothpick into the center; it should come out clean.
7. Serve and Enjoy
Once it’s done, remove the baked oatmeal from the oven and let it cool for a few minutes. Slice it into squares and serve it warm. You can drizzle a little extra maple syrup on top or add a dollop of yogurt for extra creaminess.