Let’s ease into Monday with this no-fuss Blueberry Baked Oatmeal. It’s like a breakfast dessert that’s good for you and light in calories.
And light is not something I do often, but when it tastes great—I’m all in. This recipe is from Katie Higgins newly released Chocolate Covered Katie cookbook.
Think of it as a skinny dessert book that uses things like stevia, pure maple syrup, agave over sugar in many of the desserts. Yogurt and coconut oil for the fat. Silken tofu over heavy cream like in her Chocolate Infinity Cake – it’s silky, lightly whipped and looks just like any other chocolate mousse pie, but it’s lighter in calories. Speaking of lighter in calories, the recipes even features Weight Watchers Points. Yay for those of you utilizing this system to keep your food in check.
Now that you are onto me that this is a book review, here’s what I’ve bookmarked to make next:
- Cherry Peach Crumble Tart – peach season can’t come soon enough for this.
- Chocolate Obsession Cake – a chocolate cake with no butter?! Yep, none. The cake is made soft and tender with a little help from carrot juice, plain yogurt and coconut oil.
- Blueberry Silk Pie – because I have a thing for blueberries—and this in a silk pie—um, yes!
And here’s what the book features:
- 80 recipes
- 6 chapters (including: cookies, brownies & bars; dessert for breakfast; ice cream milkshakes & smoothies; cakes & cupcakes; puddings, dips, frosting & more
- Weight Watchers PointsPlus Value for every recipe
- Photo with every recipe
Now that I gave you a quick run down, head over to Amazon and add this to your cart and check it out for yourself!
Blueberry Baked Oatmeal
Ingredients
- 2 1/2 cups blueberries (fresh or thawed frozen)
- 1 cup rolled oats
- 2/3 cups milk plus 1/2 cup of milk of choice
- 3 to 6 tablespoons pure stevia
- 3 1/2 tablespoons melted coconut oil
- 3 tablespoon ground flax
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 teaspoon cinnamon, optional
Instructions
Heat oven to 365 degrees F. Lightly cover an 8 inch pan with baking spray; set aside
Combine blueberries and rolled oats in a bowl. Pour evenly into prepared pan.
In a mixing bowl, whisk together 2/3 milk and all remaining ingredients (reserving the remaining 1/2 cup milk). Spread this mixture evenly over the blueberry layer and stir quickly. Top with reserved milk.
Bake for 35 minutes, or until golden. Remove from oven and allow to sit for 5 minutes before cutting into slices or a large cookie cutter. Served topped with fresh blueberries and pure maple syrup, if desired. Refrigerate leftovers in a covered container for up to 3 days , or freeze for up to a month.
This looks delicious and I never would have guessed that it’s light! It’s so cool that you made this from Katie’s book! I love Katie and her blog and I can’t wait to read her cookbook!
The recipe says 3-65 tbls of stevia. What’s up with that? Help!
I love CKC, and all her baked oatmeal creations! You had me at oatmeal (obsessed) but the whole “light in calories” thing doesn’t hurt either! Pinned!
Wow – this looks like a blueberry crumble – hard to believe it’s full of good-for-you ingredients!
Hi. This looks like a lovely recipe. Would you please explain “3 to 65 tablespoons pure stevia”? Many thanks.
Great recipe!!! I love baked oatmeal! Beautiful pics as usual!
Stunning oatmeal!!!
Your photos are stunning! Thank you so much for such an incredibly sweet post. It made my morning.
I think it’s just a typo in the post. In the book, it’s 3-6 tbsp sweetener of choice.
I heart anything from CKC. Can’t wait to find more treats in her book!
My little boy is so crazy for blueberries, he will devour this! great recipe, thanks!
I don’t know if I want this for dessert or breakfast – but either way, can I have a bit of ice cream on top? DIVINE!
This looks fabulous!
Hi, this looks great and I’d love to share it with friends! How many will this recipe serve?
I so want this for breakfast!
Katie has such wonderful recipes!! Congrats to her on this book & the oatmeal looks delish!
Hi Katie – Thanks for answering that before I could get to it. Looks like my fat fingers double keyed the 5 and 6.
Hi Joanne – It’s a typo in the post. The book has it correct at 3-6 tablespoons sweetener of choice. Looks like my fat fingers double keyed the 5 and 6.
Yum!!! The recipes in this book sound delish and this oatmeal is the perfect breakfast item!
Hi Katie – You are welcome. The book is great! Full of so many things I can’t wait to make. And thank you for the kind compliment.
omg, this looks awesome!
Mmmmmm! This oatmeal is my kind of breakfast!
Love this oatmeal, what a great looking breakfast!
It’s like a blueberry-on-the-bottom oatmeal bake! I like it!
I’m not too into the stevia, but I like the idea of trying out alternate sweeteners and fat replacers, just because it allows us to hit different flavour profiles, which I think is really cool (like using maple syrup or honey instead of good old granulated sugar). And I appreciate the Weight Watchers points because I can imagine how helpful that would be to a lot of people who are on limited-calorie diets.
this looks absolutely wonderful Naomi!!
Mmm! I am so all over this oatmeal! Bring on the blueberries!
It was prophetic. I had blueberries I needed to use and there is enough chill in the air that oatmeal is still on the docket. You came along, I listened and now I’m the lucky one sitting here with this terrific dish and a cup of coffee. Thanks Naomi and Katie…you honestly made my day!
We love baked oatmeal! This looks delicious!!
How many will this recipe serve?
This looks phenomenal. Blueberries are a huge hit at my house. I can’t wait to check out Katie’s book!
I’ve been searching for a good baked oatmeal recipe (that’s not gluey), and this one was perfect. Thanks for sharing!