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Blueberry Baked Oatmeal

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.

Blueberry Baked Oatmeal | Bakers Royale

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.

Blueberry Baked Oatmeal _ Bakers Royale

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.

Blueberry Baked Oatmeal_Ingredients | Bakers Royale

51xkCTbzeHL._SX258_BO1,204,203,200_Now that you are onto me that this is a book review, here’s what I’ve bookmarked to make next:

And here’s what the book features:

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

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.