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Blueberry Baked Oatmeal




Giving birth is an incredibly taxing, physical event. Likened to the physical exertion of running a marathon.


And with that physical exertion should come a special time of recovery for the body. A time of rest. And a time of refueling the body of lost nutrients.


Oats are an amazing postpartum food to have on hand. Combine it with healthy fats, warming spices, and some antioxidant rich fruit, and you have a deeply nourishing breakfast or snack to refuel and nurture that amazing new mama body.


This recipe is one I had on constant repeat after the birth of my third baby. Its simple to prep and bake. Very filling for a ravenous breastfeeding appetite. And is easily doubled to eat on repeat through the week.


I hope you enjoy this perfect yumminess served in a bowl, cozied in bed with your little one beside you, a warm cup of coffee or tea on the side, and sunshine streaming through the windows.


Blueberry Baked Oatmeal


2 cups rolled oats

1 teaspoon baking powder

2 teaspoons ground cinnamon

¾ teaspoon salt

1 cup full fat canned coconut milk

½ cup maple syrup

2 eggs

1 teaspoon vanilla extract

2 tablespoon melted coconut oil

1 cup frozen or fresh blueberries


1. Preheat oven to 350F and grease a 9-inch square baking dish with butter or oil.

2. Combine the oat, baking powder, cinnamon, and salt in a large mixing bowl.

3. In a medium size bowl, whisk the milk, eggs, vanilla extract, and maple syrup.

4. Add the wet ingredients to dry ingredients and stir to combine.

5. Stir in melted coconut oil.

6. Let oatmeal sit and soak for 10 minutes.

7. Gently fold in blueberries.

8. Pour mixture into prepared baking dish. Smooth out the top.

9. Bake for 30-35 minutes. Until the center is firm and edges are brown.

10.Let rest for 5 minutes.





Serve and enjoy.


Refrigerate leftovers. Keeps for 5 days.

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