Minutes Prep time: 15
Minutes Total time: 550
Servings: 6
Difficulty: easy
PAM® Coconut Oil No-Stick Cooking Spray
1 cup blueberries
1/2 pound strawberries, hulled and quartered
1 tablespoon all-purpose flour
1-1/2 cups steel cut oats, uncooked
1/4 cup sliced almonds, toasted
1-3/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2-1/2 cups unsweetened almond milk
2 eggs
1/3 cup Log Cabin® All Natural Table Syrup
1 tablespoon coconut oil, melted
1-1/2 teaspoons vanilla extract
Reddi-wip® Non-Dairy Whipped Topping made with Almond Milk
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 333 mg | 33% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 62 mg | 21% |
| Total Fat | 10 g | 15% |
| Iron | 2 mg | 12% |
| Calories | 332 kcal | 17% |
| Sodium | 333 mg | 14% |
| Protein | 8 g | 16% |
| Saturated Fat | 3 g | 14% |
| Sugars | 15 g | 2% |
| Vitamin C | 25 mg | 41% |
Spray 2-quart baking dish with cooking spray. Place strawberries and bluberries on bottom of dish. Sprinkle evenly with flour. Stir together oats, almonds, baking powder, cinnamon, nutmeg and salt in medium bowl. Pour over fruit in baking dish.
Whisk together almond milk, eggs, maple syrup, coconut oil and vanilla until combined. Pour the wet ingredients over the oatmeal mixture. Cover and refrigerate overnight.
In the morning, preheat oven to 350°F. Uncover the baking dish and stir one last time. Bake 55 to 60 minutes until oatmeal is set. Serve with Reddi-wip as desired.
Almond Berry Baked Oatmeal
