Can you tell I’m squeezing out every ounce of summer that I can? Autumn may be officially starting this week but lucky for me, organic berries are still stocked in local Charleston grocery stores- no complaints about that! Baked oatmeal is one of those low-hassle breakfasts you can prepare before a busy week. I’m all about getting in the basics- fiber, protein, calcium and amping it up with flavor and antioxidants- that’s where berries come in. If you are lucky like me and happen to have fresh berries on hand, give this breakfast a try!
Nutrition:
Blackberries: Blackberries are a good low-glycemic source of vitamin C, fiber and antioxidants.
Oats: Fiber is a standout in nutrient-rich oats. Acting to lower cholesterol by blocking absorption and forming a gel to slow digestion and induce satiation are soluble fiber’s two mechanisms of action. When it comes to aiding digestion and regularity, insoluble fiber is a shining star. This key nutrient helps food pass through the digestive tract quickly and seamlessly.
Ricotta: Cheese is a great source of calcium. Besides being critical for bone health, calcium is involved in many basic processes including muscle contraction, hormone secretion, nerve signal transmission and heartbeat regulation.
- 2 cup rolled oats
- 1 tsp baking powder
- 1 egg
- 1 banana, mashed
- 1 1/4 cup almond milk
- 1 cup blackberries
- Ricotta cheese (optional)
- Preheat your oven to 375 F.
- Spray a medium baking dish with cooking spray.
- In a small bowl, mix your dry ingredient together- baking powder and oats.
- In a large bowl beat your egg and add your banana and milk.
- Combine your dry and wet ingredients and mix until you have a uniform batter.
- Add your batter to your baking dish.
- Top your batter with blackberries and bake for 20-30 minutes.
- Serve with extra blackberries and top with ricotta cheese before serving.
