Before we get into the holiday season, it’s time to remember that not every meal can consist of cookies, pies and candy. If you’re like me, you need a substantial yet tasty meal to get yourself through the shopping, gift wrapping, and all those fun little to-dos that pop up during the season.
My Blueberry Pecan Baked Oatmeal hits the mark: It’s a hearty breakfast with the fiber you need to get your holiday spirit flowing through New Year’s. I love it just because it’s simple, satisfying, nutritious and a budget-friendly breakfast that yields leftovers. Plus it contains seven pretty-good-for-you ingredients! Meanwhile, the pecan topping is sweet, nutty, and rich without a ton of sugar.
Blueberry Pecan Baked Oatmeal
Topping:
- 2 tbsp Ghee
- ¼ cup packed light brown sugar
- 2 tbsp agave nectar
- 1 cup pecan halves, roughly chopped
- nonstick cooking spray
- 2 eggs
- 1 ¾ cups unsweetened almond milk
- 2 tsp vanilla extract
- 2 cups rolled oats
- 1 tsp ground cinnamon
- yogurt
- To make topping: In small saucepan over medium-low heat, combine ghee, brown sugar and agave; bring mixture to slight bubble then stir in pecans and cook until thickened, about 5-7 minutes.
- Preheat oven to 325 F. Spray bottom and sides of eight-square baking dish with nonstick cooking spray.
- Whisk eggs, milk and vanilla. Add oats and cinnamon then mix well.
- Pour oatmeal mixture into baking dish. Bake 16 minutes.
- Spread pecan mixture over oatmeal mixture and bake 10-12 minutes until center is set.
- Let cool and stand before serving warm or at room temperature alongside yogurt.
- Refrigerate leftovers up to 5 days.
Happy Leaf Blog was started after the founder, Teresa, lost over 40 pounds. She found a love of cooking and simple natural wellness tips. Teresa wants to share the idea that wellness and healthy eating doesn’t have to be expensive or overly complicated.