I’ve enjoyed picking blackberries until my finger are purple (happens when you squeeze them a little too tight) over the last few weeks. They are so yummy and good for us; they are packed with Vit C, A & K, antioxidants and fiber to name a few.
I don’t know about you, but breakfast can sometimes get a little boring, however, I don’t have time to cook something elaborate. That’s why I love my oatmeal bakes, they are super versatile (can add different nuts and fruit) so I don’t get bored. It’s my new staple during meal prep. That’s right, I make this oatmeal bake on the weekend so I can enjoy it throughout the week. It stores well in the fridge and re-warms in the microwave, toaster oven or I love it cold as well.
Give it a try and I think you will be a convert. This oatmeal bake is kid-friendly and a great substitute for the oatmeal packets that are full of sugar.
-Blackberries: You can buy fresh or frozen. Blackberries contain a high level of Vit C, 2/3 cup (100 g) contains 35% of our recommended daily allowance (RDA). We are unable to synthesize Vit C, therefore we must get it from our diet. Vit C is better absorbed when we consume it as part of whole foods rather than taking high doses of supplements. Vit C is an antioxidant involved in our immune system. It is also needed for protein synthesis and is necessary for collagen production, think radiant skin and a healthy gut. It is also needed to produce certain neurotransmitters in our brains.
No blackberries? You can substitute strawberries, raspberries, cherries or a mixed combination. I love using frozen berries for this recipe when they are not in season and tend to be more expensive.
-Collagen Protein Powder: I used Ancient Nutrition multi-collagen protein. This adds an extra ounce of protein to give you a balanced breakfast. No collagen powder? You can substitute 2 tbsp protein powder or leave out.
-Unsweetened coconut flakes: I used Bob’s Red Mill finely shredded unsweetened coconut flakes. These are optional but add a mild nutty flavor of coconut that doesn’t overwhelm the rest of the flavors. In fact, if you didn’t tell me, I wouldn’t have guessed these had coconut in them. Coconut flakes are a good source of manganese which is needed for healthy connective tissue, blood clotting and bone formation. They also contain phosphorus, iron and fiber (1.8 g per quarter cup) to name a few.
-Oats: I use whole rolled oats for extra texture but you can also use quick cooking oats. If you are gluten-sensitive or intolerant, buy oats that are labeled gluten-free such as Bob Red Mill Organic Oats. Oats are naturally gluten-free, but may be produced in a facility that also processes products with gluten and can get cross-contaminated Therefore, if needed, buy oats that say gluten-free. Oats are a whole grain, rich in antioxidants and contain soluble fiber called beta-glucan. Studies show that oats have many benefits including, weight loss, lower blood sugar, reduced risk of heart disease
-Ceylon Cinnamon + Pure Vanilla Extract:
Add great flavor. Cinnamon is high in antioxidants, anti-inflammatory and may help lower blood sugar, decrease risk for heart disease and great for gut health.
-Bananas: The riper the better because as bananas ripen, they get sweeter which makes these cookies even more delicious! I let my bananas at least start to have a substantial amount of brown spots and feel squishy. Also, if your bananas are getting too ripe but you want to use them within a few days, place them in the fridge; this will slow down their ripening and you won’t have to worry about de-frosting them. The banana peel will likely turn completely brown and that’s normal, the banana hasn’t gone bad.
Do your bananas go bad before you use them? No worries, when your bananas get too ripe to eat, peel, place them in a freezer bag and freeze for up to 6 month
Tips and Variations
-Don’t overmix: As soon as the ingredients are mixed so there are no dry parts, stop mixing.
-No almonds? You can substitute pecans, walnuts or leave them out.
-No collagen powder? You can substitute 2 tbsp protein powder or leave out.
-Try different fruit toppings such as different berries, cinnamon apples or pears.
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
6 dates, pit removed
1 small apple, peeled and large diced
½ cup unsweetened milk alternative or skim milk
½ cup 0% nonfat plain Greek yogurt
¼ cup egg whites
1 ripe banana, mashed
1 teaspoon vanilla extract
2 tbsp collagen protein
½ cup finely shredded unsweetened coconut flakes
¼ cup slivered almonds
1) Preheat oven to 350 F.
2) In a large bowl, combine rolled oats, baking powder, cinnamon and salt.
3) In a food processor, add diced apples, pitted dates and 1/4 cup milk. Process until the consistency applesauce.
4) In a separate bowl, combine the remainder of the wet ingredients, including the applesauce (do not add blackberries or honey). Add oat mixture to wet ingredients and gently stir until fully combined.
5) Coat a round cake/pie pan with nonstick spray. Pour the mixture into the pan and spread it evenly. Bake for 30-35 minutes or until golden brown and set.
6) While oatmeal is baking, add blackberries and honey to medium saucepan. Bring to a boil and reduce to a simmer. Cook until reduced in half and you have a thick mixture, 12-15 min.
7) Remove from oven, top with blackberry syrup and cut into 5 pie wedges. Refrigerate the extras until ready to eat.
Did you make this? I would love to know if you loved it and share you pic by tagging #livingupwellness.
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Created By Jill Roberts, MCN, RCN, LD