Berry Baked Oatmeal

This easy baked oatmeal recipe is the perfect make-ahead breakfast for busy mornings… I headed to work at 5 this morning and the last thing I wanted to think about was getting up early to get breakfast ready — so make it the night before!! Bake it in advance and reheat portions as needed. You’ll love this delicious and nutritious on-the-goal meal!!
Berry Baked Oatmeal Healthy Vegitarian Recipe
Berry Baked Oatmeal

3 cups old fashioned rolled oats
Drizzle of agave
1 ½ tsp baking powder
¾ tsp ground cinnamon (I double this if making plain or banana-nut flavor)
½ tsp salt
2 eggs, lightly beaten
2 ½ cups nonfat or almond milk, plus additional milk for serving
1 tsp pure vanilla extract
4 tbsp extra virgin coconut oil, melted
2 cups fresh berries (larger berries chopped)

Preheat oven to 350°F.
Spray the baking dish with EV coconut oil
Combine all dry ingredients.
Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
Whisk the eggs, milk, vanilla, and melted coconut oil. Pour over the oats.
Top the oats with the remaining berries.
Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.
Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.

If the oatmeal firms up too much after cooling, you can add a little water before reheating it to make it creamy again.
Flavor variations: You can leave out the berries or replace the berries with sliced bananas and chopped walnuts for banana-nut oatmeal.

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Buffalo Chicken Tenders with Blue Cheese Dip

These tangy, spicy chicken tenders dipped in creamy blue cheese sauce are delicious enough to make you forget they’re only 158 calories per serving.

Healthier Buffalo Chicken Tenders

Buffalo Chicken tenders with blue cheese dip

Total Time: 50 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 4 servings

4 Tbsp. hot pepper sauce (like Frank’s®), divided use
2 Tbsp. white vinegar
1 tsp. garlic powder
1 tsp. paprika
1 dash cayenne pepper (to taste; optional)
1 lb. raw chicken tenders
¼ cup nonfat plain yogurt
1 Tbsp. crumbled blue cheese
4 medium celery stalks, cut into sticks

1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne in a small bowl; mix well.
2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
3. Preheat oven to 375° F.
4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
5. Combine yogurt and cheese in a small bowl; mix well. Set aside.
6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
7. Serve chicken with dip and celery.

Nutritional Information (per serving):
Calories: 158
Total Fat: 4 g
Total Carbohydrates: 3 g (Fiber: 1 g;  Sugar: 2 g)
Protein: 26 g

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