I’m a collector of baked oatmeal recipes of all kinds, and completely fun plates.
As a child, my mom would serve bowls of oatmeal with brown sugar and milk, or cream of wheat topped with real butter, sugar and cinnamon.
I loved the oatmeal, and can still picture Mom stirring oats at the stove.
I’m a fan of adding as much nutrition as I can to my breakfasts, and baked oatmeal bars are the perfect vehicle for a protein packed, healthy fat, antioxidant rich start to my day.
And they’re completely portable!
And the beauty of baked oatmeal bars is that you can add all kinds of healthy ingredients. Imagine these bars with strawberries, raspberries, chopped apples, dried apricots, or chopped walnuts.
Sounds great right?
But don’t forget to make a creamy pot of oatmeal on the stove every once in awhile. I love that warm and fuzzy feeling of happy memories.
This easy baked oatmeal can be made ahead, then kept in the refrigerator to be reheated during the week for a delicious quick meal.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 10 ounces lowfat vanilla Greek yogurt
- 2 large egg whites
- 1/2 cup water
- 1/4 cup cocoa nut oil, melted
- 2 cups oats
- 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1/2 cups frozen blueberries
- Preheat the oven to 350 degrees. Spray a square baking dish with cooking spray.
- Combine yogurt, eggs and water in a large bowl. Whisk to combine, then drizzle in melted coconut oil, stirring well to combine.
- Add oats, flour, baking soda and cinnamon to the bowl and combine well.
- Fold in blueberries.
- Press into the baking dish, and bake for 30 minutes until a toothpick inserted in the center comes out clean.
Food energy: 195kcal
Weight Watchers PointsPlus 5
Saturated fatty acids: 6.43g
Monounsaturated fatty acids: 0.95g
Polyunsaturated fatty acids: 0.72g
Total fat: 8.10g
Calories from fat: 72
Carbohydrate, by difference: 25.24g
Total dietary fiber: 3.24g
Total lipid (fat): 8.93g
Total sugars: 7.71g