Blueberry Maple Pecan Baked Oatmeal - this nutrient-rich, all-in-one dish is perfectly baked and a great healthy start to any day!
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THE PERFECT MAKE-AHEAD BREAKFAST
| Breakfast is the most important meal of the day. And I’m always looking for healthy breakfast ideas that will give me energy to get through the day. And better yet if they are make ahead for those busy mornings or when I don't want to make something from scratch! | Looking for more breakfast ideas? Check out my Perfect Pancakes Cookbook.  |
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PACKED WITH SUPERFOODS
This Blueberry Maple Pecan Baked Oatmeal is packed with superfoods! Superfoods are foods that are rich in compounds that have the power to positively affect our health, ward off disease, and increase longevity.
- Oats are packed with fiber. Fiber helps keep things moving along smoothly in our intestinal tract. A diet high in fiber also helps reduce cholesterol, regulate blood sugar levels, regulate blood pressure, and lower your risk of heart disease. Since Oatmeal will help you feel full longer, it can help you lose weight.
- Blueberries are superfoods too. They provide vitamin C, fiber, and powerful disease-fighting antioxidants.
- Pecans pack a 1-2-3 punch of protein, healthy fats, and fiber that can help keep you energized and satisfied. Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure.
4 servings (1/2 grain, 1/2 protein and 2 oz. of fruit each; suitable for Bright Line Eating program).
Blueberry Maple Pecan Baked Oatmeal
Ingredients:
2 oz. (1/2 cup) oatmeal
2 oz. (1/4 cup) nut milk
2 oz. ricotta cheese
1 egg
1/4 teaspoon baking powder
1/2 teapot cinnamon
pinch of salt
1/2 teaspoon maple extract
4 oz. ripe banana mashed
4 oz. blueberries
1/4 cup chopped pecans + 4 halves
Ingredients:
2 oz. (1/2 cup) oatmeal
2 oz. (1/4 cup) nut milk
2 oz. ricotta cheese
1 egg
1/4 teaspoon baking powder
1/2 teapot cinnamon
pinch of salt
1/2 teaspoon maple extract
4 oz. ripe banana mashed
4 oz. blueberries
1/4 cup chopped pecans + 4 halves
Directions:
Preheat oven to 350°F (175°C).
Spray baking dish with cooking spray.
In medium bowl, combine wet ingredients.
In another bowl, combine oats, baking powder, cinnamon and mix well.
Mix dry ingredients into wet. Stir in 3/4 of blueberries and all of the chopped pecans.
Power into prepared baking dish. Sprinkle with more cinnamon.
Place pecan halves on top of mixture and put remaining blueberries.
Bake for 30 minutes until firm to touch.
Preheat oven to 350°F (175°C).
Spray baking dish with cooking spray.
In medium bowl, combine wet ingredients.
In another bowl, combine oats, baking powder, cinnamon and mix well.
Mix dry ingredients into wet. Stir in 3/4 of blueberries and all of the chopped pecans.
Power into prepared baking dish. Sprinkle with more cinnamon.
Place pecan halves on top of mixture and put remaining blueberries.
Bake for 30 minutes until firm to touch.
Cut into 4 slices and store in airtight containers in refrigerator for up to one week. Also, freezes nicely.
SERVING OPTIONS
Here are the different ways I had this oatmeal bake.
 Top with a tablespoon of plain Greek yogurt and fresh strawberries and sprinkle of cinnamon. |  Sliced bananas, (this is a banana from Madeira Island and they are so good), fresh blueberries, yogurt and chopped Medjool date. |
 Sliced strawberries, yogurt, granola and sliced pistachio stuffed Medjool date with cinnamon. |  Sliced Madeira banana, fresh blueberries, cinnamon and Keto maple syrup. |
Have you tried this recipe? Send me a photo and let me know what you served it with.
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