It’s rare that I come across a recipe that I a) get just about perfect on the first or second try and b) just keep making, and making, and making – it’s just that good, and so flexible, and it makes breakfast for a whole week!
I’ve always loved our Oat Bran Hot Cereal – it’s been a perennial favorite for our customers for a very, VERY long time! The unique texture – similar to steel cut oats, but creamier and much quicker-cooking – really makes it something special.
I also love when we get calls or emails from customers who say they added it to their diet because it can help lower LDL cholesterol, and they had some great news from their doctor, and they just wanted to thank us for making it --- wow, does that kind of story make our day here at the office!
That’s exactly the kind of story that got us to thinking, and we finally figured out that we could share some of the scientific research, along with some simple tips and solid recipes, to help people learn about and try Oat Bran and see if it’s for them. Voila – the “Better with Oat Bran” 14-Day Challenge was born!
The idea is, you try to eat at least one serving (1/4 cup dry, 1 cup cooked) Oat Bran a day for 14 days. That’s it! That’s long enough for anybody to tell whether they like it, and it’s the minimum amount of time studies have shown that it might just have an impact.
When you signup, you’ll get a PDF recipe ebook, a coupon for $1.50 off 2 boxes of Oat Bran Hot Cereal (you’ll need two boxes to last 14 days), plus we’ll send a series of helpful emails with more info, tips, and encouragement to help you make it the whole two weeks. So give it a try!
So, I was trying to come up with an interesting baked breakfast recipe for the ebook using our Oat Bran, (and not a muffin, because we already have some great Oat Bran muffins). I thought about it for awhile, thought about another baked oat concoction I’ve made so many times I’ve lost count; looked around at some recipes all over the web, scribbled recipe proportions on a few napkins.
Then I went to the kitchen and came up with this --- sweet juicy blueberries in a custardy breakfast bake, chock-full of heart-healthy Oat Bran and Almond Meal. I chose to sweeten it with maple syrup, with just a sprinkle of sugar on top if you want, for sweetness and crunch. It’s pretty awesome . . . .
Especially with whipped cream on top for dessert.
Now beyond Blueberries and Almonds--- you can make it with any fruit and nut combo you like!
I’ve made this with Mango and Macadamia Nuts (above); I also loved it with Tart Pie Cherries (mmm, cherry pie for breakfast), and with Apples, Molasses, and chopped Walnuts for a breakfast oat crumble-custard.
In fact, I have yet to hit one that hasn’t made the kitchen smell amazing and disappeared quickly once it was time to serve. It’s a hit!
Note- if anyone has another healthy sweetener recommendation to use in baking like this, I’d love to hear it in the comments. I’m on the hunt to explore different sweeteners and see what the family likes. Stevia and apple sauce? Date sugar? Yacon syrup? Monkfruit? So many options these days!
Make sure you mosey on over and sign yourself up for the Better with Oat Bran 14-Day Challenge – I could probably beat that challenge right now with just this recipe, but you might as well get the ebook and coupon too. ;)
- 2 cups Hodgson Mill Oat Bran Cereal
- 2/3 cup Hodgson Mill Almond Flour/Meal or chopped nuts,sunflower, or pumpkin seeds
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. salt optional
- 1/4 tsp. nutmeg
- 2 large eggs
- 1-3/4 cups milk
- 1/3 cup maple syrup or honey
- 2 Tbsp. unsalted butter or coconut oil, melted
- 2 tsp. vanilla extract
- 2 cups blueberries fresh or frozen,divided *
- 2 tsp. raw sugar optional
Preheat oven to 375°F. Grease a 9-inch square baking
dish. In a medium mixing bowl, stir together oats, almond meal or nuts,
cinnamon, baking powder, salt and nutmeg.
In a medium bowl, beat eggs until light. Whisk in milk,
maple syrup or honey, melted butter/oil, and vanilla until well blended. Stir
into dry ingredients.
Set aside 1/2 cup of berries for topping. Arrange 1-1/2
cups berries evenly in bottom of prepared baking dish (no need to defrost if
frozen). Spread oat bran mixture evenly over blueberries. Scatter remaining 1/2
cup berries over top. Sprinkle raw sugar on top if desired for extra sweetness
Bake 40-45 minutes, until top is lightly golden and oats
are mostly set. Remove from oven and let cool for a few minutes. Frozen fruit
may need additional time.
Serve warm with yogurt or whipped cream, maple syrup or
honey, or additional fresh fruit. Leftovers can be refrigerated 3-4 days and
warmed in microwave or low oven.
You may also cut into individual portions, freeze, and
reheat to serve.
* Or 2 cups of your favorite fruit, chopped into 1/2-inch
pieces. Try blackberries, apples, mangos or peaches!
You can find Blueberry Almond Baked Oat Bran and other recipes from Hodgson Mill by visiting the Recipes page.