Baked Blueberry Protein Oatmeal

I’ve seen quite a few blog posts on baked oatmeal recently.  I actually have never had baked oatmeal before.  I eat oatmeal for breakfast most mornings and I’m far to lazy to cook it on the stove top so I (gasp!) microwave it.  It’s way quicker and tastes great to me!  For some reason the idea of baked oatmeal really intrigued me and I have loads of time on Wednesday mornings so I decided to give it a whirl.

I didn’t have a recipe to base this on, mostly because I was to lazy to look one up, so I just winged it.  I wanted my oatmeal to have a decent amount of protein to keep me satisfied until lunch time so I added some protein powder and chopped walnuts.  The walnuts give it a nice random crunch.  This recipe doesn’t have any added sugars to it due to the fact that I used sweetened almond milk and ripe bananas.  Feel free to add your sweetener of choice if you like it your oatmeal on the sweeter side.  I have to say that this turned out fabulous.  It smelled amazing while it was baking and it made a ton of oatmeal.  I was able to reheat it in the morning for an even quicker breakfast.

Baked Blueberry Protein Oatmeal

Makes 8 servings.

Ingredients

2 Cups Old Fashion Oats

1/2 Cup Vanilla or Unflavored Protein Powder ( I used Sunwarrior’s  Vanilla Warrior Blend)

1/3 Cup Ground Flax seed

1/2 Teaspoon Sea Salt

1 Teaspoon Cinnamon

4 Cups Sweetened Vanilla Almond Milk

2 Ripe Bananas mashed

1 Cup frozen Blueberries

1 Teaspoon Vanilla Extract

1/4 Cup Chopped Walnuts

Start by pre-heating oven to 350° and spraying a casserole dish with cooking spray.  I used my Misto filled Olive Oil.  Mix the oats, protein powder, flaxseeds, salt and cinnamon in a large bowl.  Mash your ripe bananas.  Combine the almond milk, vanilla and mashed bananas together.  Add you wet ingredients to your dry ingredients and mix well.  Fold in the frozen blueberries and walnuts.  Pour into your prepared casserole dish and bake in pre-heated oven uncovered for 30 minutes.

I love using my batter bowl from Pampered Chef for this recipe.  It’s big enough to mix everything in it and it has a handy dandy pour spout to make for easy pouring.  I also use this bowl for pancakes!

Here it is ready for the oven.

I like my oatmeal on the creamy side so I added a splash of milk and a dollop of almond butter.  Get creative with your toppings and dress it up as you like.  Switching up the toppings each morning keeps this from getting boring if your eating it all week.  This is also a great dish to make for brunch!  This baked oatmeal has only 263 calories, 9.1 grams of fat, 7.6 grams of fiber, 10 grams of protein and 16.3 grams of sugar [er serving, without the additional toppings.  Remember that the only added sugar comes from the sweetened almond milk.  This is really delicious and makes for a great winter breakfast.  I enjoyed this all week long!  I hope you guys try out the recipe and let me know how you top yours off!

Cheers!

Mandi

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