Blueberry Baked Oatmeal (Vegan)

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When writing my book Essential Sports Nutrition, it was important that I included a variety of recipes that everyone could enjoy - regardless of dietary preferences/restrictions. I couldn't think of a more athlete-friendly recipe than one that included oats and blueberries. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I’ll leave that up to you!). This oatmeal keeps well in the refrigerator so it's great to make in advance - make sure you plan for leftovers. It's perfect for a pre-workout snack or as part of your breakfast meal.
Blueberry Baked Oatmeal 


Prep Time: 20 minutes
Cook Time: 40
Total Time: 60 minutes
Yield: 15 servings

INGREDIENTS
  • 2/3 cup chopped pecans
  • 2 cups old-fashioned oats
  • 2 tsp ground cinnamon
  • 1 teaspoon baking powder
  • ½ tsp salt
  • 1 3/4 cups almond milk
  • ⅓ cup maple syrup
  • 2 large flax eggs (2 tbsp flaxseed + 6 tbsp water)
  • 3 tablespoons coconut oil (measured dry, then melted)
  • 2 teaspoons vanilla extract
  • 2 ½ cups blueberries (frozen or fresh)

INSTRUCTIONS
  1. Make flax eggs by mixing two tablespoons ground flaxseed meal with six tablespoons water. Mix together and let it sit in the fridge for 15 minutes until thick.
  2. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. 
  3. In a medium bowl, combine nuts, oats, cinnamon, baking powder and salt. 
  4. In a separate medium bowl, combine the milk, maple syrup, flax egg, coconut oil, and vanilla. Whisk until combined. 
  5. On the bottom of the baking dish, spread 2 cups of the berries. Cover the fruit with the dry mixture, then pour the wet ingredients over the oats. Lightly shake the move the baking dish to fully soak the oats, then gently pat down. 
  6. Spread the remaining berries on the top. 
  7. Bake for 45 minutes, until the top is golden. 
  8. Remove your baked oatmeal from the oven and let it cool for a few minutes. 

A few tips:
  • Use gluten free oats to make this gluten free
  • You can use cow or soy milk in place of almond milk for more protein. 
  • You can use 2 large eggs in place of flax egg for more protein and fat
  • You can omit the nuts to make it nut free. 
  • If coconut oil solidifies when added to the wet ingredients, that’s ok. You can break up any large pieces with your hands.
More recipes like this in my book: Essential Sports Nutrition


from Trimarni Coaching and Nutrition http://bit.ly/2GxQCjM

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