Blueberry Carob Oatmeal Recipes

BLUEBERRY OATMEAL

Steps:

• Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.

BLUEBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with avocado oil spray or olive oil spray. Set aside.
• In a large mixing bowl, whisk together the eggs, applesauce, maple syrup, vanilla and milk until combined. Add baking powder, cinnamon and flax seeds.
• Stir in the oats, shredded coconut and blueberries.
• Spread batter evenly into a casserole dish. Top with additional blueberries.
• Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes.
• Cool for 5 minutes before serving. Top with a drizzle of maple syrup, dairy-free yogurt or whipped coconut cream, a splash of milk and more fresh blueberries, if desired.

BLUEBERRY CINNAMON OATMEAL

Steps:

• In a medium saucepan, melt the butter over medium high heat. Add the blueberries, brown sugar, and sprinkle in the spices and salt. Cook for 2-3 minutes until the blueberries are softened.
• Pour in the water, turn the heat up to high, and bring to a low boil. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.
• Continue cooking until most of the liquid is absorbed. Serve with milk or cream if desired.

PEACH BLUEBERRY BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F.
• Place most of the blueberries and peaches in the bottom of an 8 inch square baking dish. Reserve a few of each for the top.
• In a large bowl, stir together the oats, cinnamon, and baking powder. Add vanilla bean paste, maple syrup, Almondmilk, and oil. Stir to combine. Stir in the Salted Caramel and Blueberry Almonds.
• Pour oat mixture over the fruit in the pan. Spread into an even layer. Top decoratively with the reserved blueberries and peaches.
• Bake for 30-40 minutes until the fruit is bubbling and the liquid has been absorbed. Serve immediately. Oatmeal may also be stored in an airtight container in the refrigerator for up to 4 days. Serve cold or reheat in the microwave in 30 second increments until warm.