Blueberry Baked Oats
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Ingredients
- 2 eggs
- 2 cups dry quick-cooking rolled oats
- 1 cup 1% milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large bananas
- 1 cup fresh or frozen blueberries
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries, divided
- 1 cup fat-free plain Greek yogurt
- 1 tablespoon lemon zest
Instructions
- Wash hands with soap and water.
- Preheat oven to 350°F. Grease four 8-oz ramekins.
- In a blender on high speed, blend eggs, oats, milk, baking powder and salt until the mixture is puréed and mixture resembles pancake batter. Add bananas, blueberries, honey, and vanilla; pulse until puréed to smoothie texture.
- Divide oats mixture among ramekins, filling about ¾ of the way full then divide ¼ cup fresh blueberries over top. Transfer ramekins to a baking sheet.
- Bake for 25 to 30 minutes or until golden around the edges and puffed. Let cool for 5 minutes before serving.
- Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.
Nutrition
| Calories | 226 |
|---|---|
| Protein | 13 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 97 mg |
| Sodium | 360 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program