Description
Introducing my foolproof recipe for blackberry baked oatmeal! Made with walnuts, flax, maple syrup, fresh juicy blackberries, and Greek yogurt for a protein boost, it's perfectly soft, subtly sweet, and actually filling. Each slice packs 13g protein and 6g fiber, making it an ideal make ahead breakfast. Simply mix and bake and breakfast is done in under an hour!
Ingredients
Units
Scale
- 1/4 cup chopped walnuts or pecans
- 2 cups old fashioned oats
- 2 tbsp ground flaxseed
- 1 scoop (20g) collagen peptides, optional for protein boost
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 1/4 cups milk of choice
- 1/2 cup plain Greek yogurt
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 tbsp extra virgin olive oil or unsalted butter, melted
- 2 tsp vanilla extract
- 1 1/4 cup blackberries, divided
Instructions
- Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper. Place chopped walnuts on a baking sheet. Once oven is preheated, toast walnuts for 7 minutes, or until fragrant.
- Meanwhile, place oats, flax, optional collagen, cinnamon, baking powder, and salt in a large mixing bowl. Whisk until combined.
- In another medium bowl or large liquid measuring cup, add milk, Greek yogurt, maple syrup, eggs, olive oil or melted butter, and vanilla. Whisk well until fully combined.
- Pour wet ingredients onto dry ingredients. Mix until combined. Fold in toasted nuts plus 1 cup of the washed and patted dry blackberries. Pour mixture evenly into prepared pan.
- Top with remaining/4 cup blackberries (I like to halve them). Bake for 45 minutes, or until golden brown and a knife comes out clean. This is best served warm. Drizzle with maple syrup for extra sweetness! (I happened to have my healthy cream cheese frosting in the fridge and it was the BEST combo.) Store leftovers in the fridge for up to 4 days.