Baked Oatmeal with Blueberries
19.3g
Net Carbs
17.0g
Protein
25.3g
Fat
8.0g
Fiber
398
Calories
Ingredients:
- 1 1/2 cups Oats, quick cooking, raw
- 3/4 teaspoon Pumpkin Pie Spice Mix
- 1 teaspoon Baking powder
- 3 tablespoons Butter, unsalted
- 1/3 cup Hemp Hearts
- 1/2 teaspoon Salt
- 1 3/4 cups Almond Milk, plain, unsweetened
- 2 teaspoons Vanilla Extract
- 2/3 cup chopped Pecans
- 1/3 cup Maple Syrup (sugar-free)
- 1 1/2 cups Blueberries, fresh
- 45 grams Whey Protein Concentrate (30g=1/3 cup)
- 3 tablespoons Chia Seeds
- 1 1/2 teaspoons Cinnamon, ground
- 2 each Egg
Directions:
Ingredient note: 45 grams of whey concentrate protein powder is equivalent to ½ cup.
- Heat oven to 375. Prepare a 9 by 9 baking dish with cooking spray.
- Spread the pecans on a rimmed baking sheet and toast in the oven for 5 minutes. Cool and roughly chop.
- In a large bowl, combine pecans, oats, whey protein, hemp hearts, chia seeds, cinnamon, pumpkin pie spice, baking powder, and salt. Melt the butter and drizzle 1 ½ tablespoons onto the oat mixture and stir to combine, setting remaining butter aside.
- In a medium bowl, whisk together the milk, eggs, syrup, and vanilla. Add to the oat mixture and stir to thoroughly combine.
- Sprinkle 1 cup of blueberries along the bottom of the baking dish. Pour the oat mixture over the blueberries, and sprinkle the top with the remaining blueberries. Bake for 40-45 minutes, or until top is golden and there is no wiggle when gently shaken. Remove from oven, let cool and drizzle the top with the remaining melted butter. Cut into 6 equal pieces and serve warm.
