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Baked “Blueberry Muffin” Oatmeal

November 15, 2012 by Melissa

I don’t think there is anything more comforting than a bowl of oatmeal. Call me crazy. But what’s even better than that is baked oatmeal. It gets all fluffy and has a crispy top, like a muffin. But its WAY healthier than a muffin!
What I’ve found is if you bake oat bran (my favorite obsession ever since the lovely Caroline did a guest post for me!), it makes even more of a muffin! Holy yum.
Even more holy yum?? Using Trader Joe’s Blueberry Flaxseed Meal in my oats! It’s amazing! It’s your awesome fiber and nutrient packedflaxseed meal, mixed with antioxidant powerhouse blueberries. One two punch!
If you can’t find that particular flaxseed meal, no worries. It’s ok. It’s just not awesome.
But you can use any flaxseed meal and still get all the nuttygoodness you could ever desire from your bowl of oats.
Now, get in the kitchen, whip this up, and have a great day! (Oh, by the way, this is a great adorable way to do brunch because everyone gets their own ramekin of oats to top off and enjoy!)
Baked “Blueberry Muffin” Oatmeal
(makes one portion)
¼ cup oat bran*
¾ cup water
2 Tbs blueberries (frozen works great, use up to ¼ cup if you like more)
1 tsp. flaxseed meal (I used Trader Joe’s Blueberry Flaxseed Meal)
1 tsp. granulated Stevia (or sugar of choice)
¼ tsp. cinnamon (I used King Arthur Flour Saigon Cinnamon)
toppings: chopped toasted almonds, cinnamon, Stevia
*If you don’t have oat bran or don’t prefer it, instead use 1/3 cup old fashioned oats and 2/3 cup water.
~Preheat oven to 375 degrees F.
~In a small mixing bowl, combine all of the ingredients (except for the toppings). Pour the mixture into a large baking ramekin (I used a mini square baker’s dish). Bake the oats for 40 min, or until golden on top and the oats no longer jiggle if the dish is moved.
~Let the dish cool slightly before topping and eating! Top with almonds, a sprinkle more of Stevia and cinnamon.
NOTE: you can prepare and bake this dish the night before too! Just bake it up, let it cool a bit, throw it in the fridge, and reheat it in the morning for a fast breakfast!

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Filed Under: Vegan and Fabulous, What's for breakfast?

About Melissa

I am a passionate gluten-free baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I have two kiddos, two pups, and LOVE fitness, yoga, and finding new ways to stay sustainable and green in my home.

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Comments

  1. Cotter Crunch says

    November 18, 2012 at 9:44 pm

    oh i need to make this! i make oats for the hubs in the morning but this would be perfect to make the night before. Can you come make them? LOL!

I'm Melissa! This is a space for gluten-free treats and eats, a more natural lifestyle, health and beauty, family travel and sustainability. I hope you stay awhile and enjoy!

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