Description
This baked oatmeal has a ton of fall flavor packed with pops of freshness from the blueberries!
Ingredients
- 2 cups Old Fashioned Rolled Oats
- ¾ cups Light Or Dark Brown Sugar
- ¼ cups Ground Flaxseed
- 1 teaspoon Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Freshly-ground Nutmeg
- ¼ teaspoons Fine Sea Salt
- ¼ cups Sugar-free, All-natural Applesauce
- ¼ cups Pumpkin Puree
- ½ cups Unsweetened Almond Milk
- 1 whole Large Egg
- 2 Tablespoons Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- ¾ cups Fresh Blueberries
- Almond Milk, Coconut Milk, Or Greek Yogurt, To Serve
Preparation
Preheat oven to 375ºF and spray an 8×8-inch baking dish with nonstick spray. Set aside.
In a large bowl, whisk together the oats, brown sugar, ground flaxseed, baking powder, pumpkin pie spice, ground cinnamon, nutmeg and salt. Set aside.
In another large bowl, whisk together the applesauce, pumpkin puree, almond milk, egg, butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together until just moistened. Very gently and carefully, fold in the blueberries.
Bake the oatmeal for 25–30 minutes or until it has puffed up just a bit and is golden brown on top. Remove from heat and let stand for 2–3 minutes.
Serve immediately with almond milk, coconut milk, or Greek yogurt. Enjoy!
