- 1 tablespoon cooking oil
- 3 cups oats
- 1 cup sliced almonds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2-3 cups milk
- 2 tablespoons butter, melted but not hot
- 1/2 cup Madhava Natural Sweeteners Organic Fair Trade Raw Agave
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups blueberries, frozen
Ingredients:
Overview
Why is breakfast so important? It breaks the overnight fasting period and fuels your body with the essential nutrients it needs to keep your energy levels up throughout the day. Of course, some foods are better than others for the first meal of the day. Things like muffins or donuts may be tasty, but they’re loaded with ingredients that’ll leave you feeling sluggish and hungry pretty quickly. Instead, reach for slow-burning carbohydrates, fiber-filled foods, fruit and berries!
We took some of the best foods to eat in the morning and combined them into one delicious make-ahead breakfast recipe that’s filled with goodness from whole food ingredients. We’re talking plenty of fiber, protein and antioxidants in a grab-n-go breakfast recipe that’ll keep you full until lunch! Power it up even more by topping this Baked Blueberry Oatmeal with protein-packed Greek yogurt and an extra dash of cinnamon.
Getting the right foods in the morning is definitely important, and it’s even more important to know that the food you eat is free from contamination and toxins. Since it’s hard to tell whether or not a product you’re purchasing contains harmful toxins just from a nutrition label, our friends at the Clean Label Project are taking matters into their own hands! They’re testing commonly-used products for 130 contaminants and toxins, like heavy metals and pesticides, and publishing the reports online.
For the last 45 years, it’s been our goal to source the purest, most delicious sweeteners, so we asked them to test our Organic Honeys, Organic Agaves and Organic Coconut Sugar. It turns out you’ve been safe with us all along, as we won awards for Purity and Antioxidant Superiority! The CLP will be publishing the “Sweeteners” report on their website, and you’ll soon find the Clean Label Project certification on our packaging.
Directions
- Preheat oven to 375°F, lightly oil a 9×9 baking dish and set aside.
- Set a large skillet over medium-high heat add cooking oil, oats and almonds, toasting until fragrant. Stir occasionally to keep from burning.
- Transfer to a large mixing bowl and combine with chia seeds, flax seeds, cinnamon, nutmeg, baking powder and salt.
- In a separate bowl, whisk together 2 cups milk, melted butter, organic agave, eggs and vanilla.
- Add wet ingredients to dry, combining until oats are fully coated. Add more milk, a little at a time, until a dough-like consistency is formed. Fold in 2 cups of blueberries saving remaining 1/2 cup for topping.
- Pour mixture into pan and press into an even layer. Top with remaining 1/2 cup of berries and press berries into oat mixture.
- Bake for 40-45 minutes, until the top is golden. Remove from the oven and allow to cool slightly before serving.
- Store leftovers in an air-tight container in refrigerator for up to 1 week.
