Like I’ve shared before, I love making breakfast the night before, so that all that needs to be done the next morning, is to pop it in the oven! This has been a lifesaver during this postpartum season. It has afforded me long slow mornings in bed nursing my newborn, while the older children slowly trickle in after eating some breakfast that was all ready for them when they awoke.
This blueberry almond oatmeal bake is something we make 1-2 times per week because it’s so easy to throw together, has a good amount of protein, and the kids love it. We’ve also swapped out the frozen blueberries for frozen cherries, which is delicious as well! Whatever frozen or fresh fruit you have on hand should work!
Blueberry almond oatmeal bake
INGREDIENTS- all of this goes into a 9×13 pan. I mix it in there and everything!
4 cups organic oats (if you have get sprouted oats that’s even better!)
1 cup brown sugar or maple sugar
1 teaspoon baking powder
1 teaspoon almond extract
pinch of salt
3 cups milk
1 cup half and half or cream
1.5 cups greek yogurt
2 cups blueberries
optional.. slivered almonds, chia seeds
INSTRUCTIONS
Combine everything in your baking dish, cover, and place int he fridge overnight. In the morning bake at 375 for about 35-40 minutes.
FOR LITTLE HANDS
Kids can help add all of the ingredients together and pour into the baking dish
OPTIONS
Serve with yogurt, or try topping with slivered almonds
IMMUNE BOOSTING BENEFITS
Omega 3 fatty acids, selenium, zinc, vitamins A, C