Let’s ease into Monday with this no-fuss Blueberry Baked Oatmeal. It’s like a breakfast dessert that’s good for you and light in calories.
And light is not something I do often, but when it tastes great—I’m all in. This recipe is from Katie Higgins newly released Chocolate Covered Katie cookbook.
Think of it as a skinny dessert book that uses things like stevia, pure maple syrup, agave over sugar in many of the desserts. Yogurt and coconut oil for the fat. Silken tofu over heavy cream like in her Chocolate Infinity Cake – it’s silky, lightly whipped and looks just like any other chocolate mousse pie, but it’s lighter in calories. Speaking of lighter in calories, the recipes even features Weight Watchers Points. Yay for those of you utilizing this system to keep your food in check.
Now that you are onto me that this is a book review, here’s what I’ve bookmarked to make next:
- Cherry Peach Crumble Tart – peach season can’t come soon enough for this.
- Chocolate Obsession Cake – a chocolate cake with no butter?! Yep, none. The cake is made soft and tender with a little help from carrot juice, plain yogurt and coconut oil.
- Blueberry Silk Pie – because I have a thing for blueberries—and this in a silk pie—um, yes!
And here’s what the book features:
- 80 recipes
- 6 chapters (including: cookies, brownies & bars; dessert for breakfast; ice cream milkshakes & smoothies; cakes & cupcakes; puddings, dips, frosting & more
- Weight Watchers PointsPlus Value for every recipe
- Photo with every recipe
Now that I gave you a quick run down, head over to Amazon and add this to your cart and check it out for yourself!
Blueberry Baked Oatmeal
- 2 1/2 cups blueberries (fresh or thawed frozen)
- 1 cup rolled oats
- 2/3 cups milk plus 1/2 cup of milk of choice
- 3 to 6 tablespoons pure stevia
- 3 1/2 tablespoons melted coconut oil
- 3 tablespoon ground flax
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 teaspoon cinnamon, optional
Heat oven to 365 degrees F. Lightly cover an 8 inch pan with baking spray; set aside
Combine blueberries and rolled oats in a bowl. Pour evenly into prepared pan.
In a mixing bowl, whisk together 2/3 milk and all remaining ingredients (reserving the remaining 1/2 cup milk). Spread this mixture evenly over the blueberry layer and stir quickly. Top with reserved milk.
Bake for 35 minutes, or until golden. Remove from oven and allow to sit for 5 minutes before cutting into slices or a large cookie cutter. Served topped with fresh blueberries and pure maple syrup, if desired. Refrigerate leftovers in a covered container for up to 3 days , or freeze for up to a month.