Blueberry Almond Baked Oat Bran

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This delicious versatile treat is a great way to add fiber to your diet. Make up a batch for breakfast or serve warm with a scoop of ice cream for a after school snack.The sweet blueberries and honey pair great with the oat bran and almonds.

Ingredients

  • 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

Directions

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 and crunch.

 

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!

 



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