Oh my deliciousness!! Yummy breakfast recipe!

*****So.....I am not claiming this to be low carb, but I know a lot of people still like to eat oatmeal for breakfast, and I made this for my family tonight. I had to stop them from finishing the whole pan before breakfast tomorrow!!! A few of the comments below the recipe said that they added vanilla protein powder in the mix. I am going to try that next time. Besides the modifications I listed below, I also added ground flax seed to the dry mix.

Blueberry & Raspberry Baked Oatmeal
adapted by The Curvy Carrot from Super Natural Every Day by Heidi Swanson via Annie Eats

Makes 6 servings. Nutritional value will vary depending on the fruit and ingredients you use

INGREDIENTS:
1 cup old-fashioned rolled oats. (I used steel cut oats- more protein)
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used unsweetened almond milk- more protein, less calories)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced (I put fresh peach slices instead, plus the blueberries, and even a few slices of strawberries)
1 cup blueberries or raspberries, fresh or frozen, divided

DIRECTIONS:
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

That sounds awesome. I like the modifications you made. I wonder if it would freeze. There is only my husband and me so it would take a while to eat.

The recipe stated that it would keep in the fridge for a week no problem. I made it in a 2quart baking di**** will be gone in a day or two I suspect. Someone also posted that they make it in a muffin tin and freeze them individually. Might be worth a try.

That sounds really good! I might have to try it in muffin tins for me.

Looks excellent Marny....and like Pat indicated....I love the modifications you made with the fruit...( lower carb/sugar)

It tastes excellent too. I have never liked oatmeal because it is too gloopy for me, but this is much more firm, and tastes amazing. The reason I made it was for the kids, as they have been getting bored of breakfasts lately. I wanted to give them something new, and they gobbled it right up. I'm going to enter all the info into Spark People tonight and get a list of nutritional information. I am going to add into the info, a scoop or two of protein and an extra egg and that will bring the protein much higher. I think if I put the protein powder and the other liquids in the blender for a quick bit, it will mix up okay. I'll let you know how it goes Also, even with the maple syrup,it's not very sweet, so I may just add a bit of the splenda brown sugar mix to the dry ingredients.

Where did you get SF maple syrup?

Hmmmm...I can't honestly remember.  I have had it in my fridge forever!  I can't even tell you the brand, since I threw the empty bottle in the recycling that was picked up this morning.  It is by a common jam-making company.  E.E....something-or-other??  Sorry.  Agave nectar would work well, or just add and extra bit of milk, and then add Splenda brown sugar mix to the dry ingredients?  Only one way to find out....

E. D. Smith most likely, they make the SF pancake syrup.

 

Yup.  That's the stuff!  You are too funny Tracey.  You always have the answer to everything.  Lol. You are like a walking book of knowledge!