This delicious baked oatmeal is made with blueberries and walnuts, and will warm you up on a chilly morning. Oatmeal is a warming and nourishing grain, and is perfect for the cooler months of the year. Oats are very nutritious and they are easy to digest. I like to get my oats organic and gluten-free but you don’t have to. I added walnuts, as well as flax seeds, which are both a great source of omega-3 fatty acids. Walnuts also bring some crunchiness to the oatmeal. I used frozen blueberries, as they aren’t in season right now, but you could always use fresh or another type of berry if you prefer. The blueberries add a beautiful color and provide antioxidants.
The sweetener I used is sucanat but it would be as good with coconut sugar. It’s best to avoid using liquid sweetener because the oatmeal will be too liquid, unless you reduce the amount of almond milk. The fat that I used in the oatmeal is coconut oil. Coconut oil is an excellent fat and helps to balance blood sugar and make us feel full. Fats also help to absorb liposoluble vitamin (A, D, E, K). Quality fats are extremely important in our diet; we shouldn’t avoid them.
This nourishing breakfast is not very sweet but for me it’s just perfect. If you like sweet breakfast, you may want to add 1/4 cup of your favorite sweetener. This recipe is vegan, gluten and soy-free, and serves 4 to 6.
- 2 cups old-fashioned rolled oats
- 1 cup blueberries, fresh or frozen
- ½ cup coconut flakes, unsweetened
- ½ cup sucanat or coconut sugar
- ½ cup walnuts, chopped
- 2 tbsp golden flax seeds
- 1 tsp cinnamon
- ¼ tsp fine sea salt
- 2 ½ cups almond milk, unsweetened
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- Preheat oven to 350F.
- In a large bowl, combine dry ingredients.
- In a medium bowl, combine wet ingredients and pour into the dry mixture. Stir.
- Add blueberries and stir again.
- Pour the mixture into a 8x8” glass baking dish.
- Bake for about 45 minutes.
- Let cool down for 5-10 min before eating.