Blueberry Oatmeal Bake

Looking for an easy breakfast  that  you  can make  ahead of time  and  then  just reheat  during the  week? Want something that is delicious, nutritious, and  full of  protein,  fiber,  and healthy fats?   We love this Blueberry Oatmeal Bake because it is quick to make, everyone enjoys it,  and it packed with nutrients helping to set my girls up for a successful day at school!   Serve with plain yogurt, top with nuts and you are good to go!

If I do 1 thing to set myself up for a successful week, it is to  prep a breakfast that is easy to reheat  so I don’t have to do any cooking at  6am when I’m still half asleep. And I can sit and enjoy a hot cup of coffee which is key in my book. In addition to the Blueberry Oatmeal Bake, another favorite breakfast I have on rotation is Sweet Potato Quiche. I love that it is packed with veggies and is made with a sweet potato crust because we love all things sweet potato. On the weekends, I’ll make a double batch of Protein Pancakes so we have extra for the week as well. Avocado Toast with a fried egg, plain yogurt with fruit and low sugar granola, or a smoothie are also in our regular rotation.

Blueberry Oatmeal Bake

Inspired from The Real Food Dietitians

Ingredients:

2 ½ cups rolled oats (check to make sure they are certified gluten free if that is important to you)

1 ½ tablespoons chia seeds

1 teaspoon baking powder

¼ teaspoon sea salt

½ teaspoon  cinnamon

3 tablespoons maple syrup

1  ripe banana

2 eggs

1 ½ cups  unsweetened  almond milk (or milk of choice)

¼ cup  avocado oil or melted coconut oil

2  teaspoons vanilla extract

¼ cup raw sunflower seeds

1/4 cup shredded coconut, unsweetened

2  scoops  plain protein powder (I use this one)

1  ½ cups frozen  blueberries, (don’t thaw or use fresh)

Directions:

1.      Preheat  the oven to 375 F. Grease a glass pie dish  with coconut oil or cooking spray.

2.     Add  all the ingredients into a bowl,  aside from the blueberries and mix until combined.

3.     Fold in the blueberries.

4.     Pour into the baking dish and bake for 30-35 minutes or until the center is set.

5.     Allow to cool for 10 minutes.

6.     Top with plain yogurt, fresh  fruit, and nuts, if desired.