Description
A cross between warm oatmeal and a blueberry muffin. Made with applesauce, chia seeds, and zero sugar maple syrup. Prep it the night before or bake it fresh. One pan, breakfast all week.
Ingredients
- 2 ¾ cups (248g) gluten-free rolled oats
- 2 tablespoons chia seeds
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon fine salt
- ½ cup (110g) unsweetened applesauce
- ¼ cup (60g) zero sugar maple syrup (or pure maple syrup)
- 2 large eggs
- 1 ¾ cups whole milk
- ¼ cup (57g) melted butter
- ½ teaspoon almond extract
- 1 ½ cups frozen wild blueberries (do not thaw)
- ¼ cup sliced almonds for topping
- additional ¼ cup fresh wild blueberries for topping
Instructions
- Preheat oven to 375°F. Grease an 8x8 inch baking dish.
- In a large bowl, combine oats, chia seeds, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together applesauce, maple syrup, eggs, milk, melted butter, and almond extract.
- Pour wet ingredients into dry and stir until just combined. Fold in frozen wild blueberries.
- Pour into prepared baking dish. Scatter sliced almonds evenly across the top.
- Bake for 35 minutes until the top is golden and crisp and the center is set but still soft.
- Let cool 5 to 10 minutes. Scatter fresh wild blueberries on top so they soften from the residual heat and release their juices. Slice into 9 squares.
Nutrition
- Serving Size: 1
- Calories: 188
- Sugar: 13.1 g
- Sodium: 136.7 mg
- Fat: 9.2 g
- Carbohydrates: 20.7 g
- Fiber: 3.2 g
- Protein: 7 g
- Cholesterol: 57.3 mg
