Ready for a recipe that with tantalize your taste buds and leave you satisfied for hours?  This is the one!  

 

While we were out of town for Thanksgiving holidays, my sister-in-law made this delicious Berry Vanilla Baked Oatmeal recipe for Saturday morning brunch.  She has made it one other time for us and I adored it so this time I had to get the recipe to share.  

 

This oatmeal bake is super simple and quite versatile.  She used blueberries and strawberries in the first bake she made us several months ago, but we both agreed that we liked the raspberry and blueberry combination even more this time.  My sister-in-law found it on Pinterest from Celebrating Sweets and has made a few modifications, specifically, replaced the maple syrup with stevia to reduced the total sugar and calories.

 

 

Oatmeal boasts and impressive nutrient composition full of complex carbohydrates, fiber, protein, B vitamins, manganese and more.  I find that oatmeal is one of the few breakfast foods that can actually keep me full for hours without the slightest bit of hunger.  But most importantly, this oatmeal bake tastes great with a pleasant vanilla flavor, chewy oats and soft, warm berries that burst in your mouth when you take a bite.  

 

If you are planning for house guests over the holidays, this is a perfect recipe to accompany your brunch.  Include these easy Egg Quiche Muffins, some fresh fruit, coffee and tea and you are set for an elegant yet simple meal. But, you don’t have to wait for an occasion to make this oatmeal bake… in fact, DON’T.  Go ahead and make on the weekend or your day off and eat throughout the week.  The leftovers are AH-MAZING warmed in the microwave for about 30 seconds and then topped with some cool low fat milk and chopped walnuts.

 

I really don’t think I can say enough….this recipe is FANTASTIC!  I ate it 2 days in a row and am planning to make it later this week.   

 

ENJOY- I know you will!!

 

  

Berry Vanilla Baked Oatmeal

 

Ingredients

3 cups rolled oats

1 ½ tsp baking powder

½ tsp salt

2 eggs, lightly beaten

2 ½ cups unsweetened coconut almond milk (or almond milk)

2 tsp vanilla extract

½ cup stevia baking blend

3 tbsp coconut butter (we used Nutiva Buttery Coconut Oil), melted

1 ½ cups fresh raspberries*

1 ½ cups fresh blueberries*

 

*Or, choose any combination of berries; frozen berries can be used as well

 

Directions

Preheat oven to 350 degrees.  Grease a 9×13 baking dish with non-stick cooking spray.  Combine the oats, salt and baking powder.  Place half of the oats mixture in the pan and then top with half of the berries, followed by the remainder of the oats.  In a medium bowl, combine the eggs, milk, vanilla, stevia and melted coconut butter.  Pour over the oats mixture, shaking the pan back and forth until the liquid settles.  Top with the remaining berries and bake for 30-40 minutes or until oats are tender and the mixture has set.  Remove from oven and serve warm with splash of milk or cool completely and store in refrigerator until ready to serve.

 

 

 

 

Serving Size: Makes 8 servings

 

Nutrition per Serving

Calories  223

Total Fat  10g

Cholesterol  47mg

Sodium  314mg

Carbohydrate  30g

Dietary Fiber  6g

Sugar  7g

Protein  6g

 

 

TRUTH: Let them give thanks to the LORD for his unfailing love and his wonderful deeds for mankind, for he satisfies the thirsty and fills the hungry with good things.

Psalm 107:8-9 

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