Blueberry Baked Oats
Blueberry Baked Oats are a cozy, delicious way to start your day, especially as the weather gets chilly. Break out your ramekins, this recipe makes four little “cakes,” perfect to serve fresh or enjoy as a make-ahead breakfast for the week. Even better, while each tasty serving makes you feel like you’re eating dessert for breakfast, it’s more of a “better-for-you” approach, with the benefits of blueberries and bananas. Now that’s a boost of blue!
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 serving
378
カロリー
18g
タンパク質
64g
炭水化物
6g
脂質
7g
食物繊維
29g
糖類
351mg
ナトリウム
飽和脂肪酸 2 g · コレステロール 109 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
eggs
2
dry quick-cooking rolled oats
2 cups
1% milk
1 cup
baking powder
1 teaspoon
salt
1/4 teaspoon
bananas
2 large
fresh or frozen blueberries
1 cup
honey
2 tablespoons
vanilla extract
1 teaspoon
fresh blueberries, divided
1/2 cup
fat-free plain Greek yogurt
1 cup
lemon zest
1 tablespoon
作り方
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350°F. Grease four 8-oz ramekins.
- 3
In a blender on high speed, blend eggs, oats, milk, baking powder and salt until the mixture is puréed and mixture resembles pancake batter. Add bananas, blueberries, honey, and vanilla; pulse until puréed to smoothie texture.
- 4
Divide oats mixture among ramekins, filling about ¾ of the way full then divide ¼ cup fresh blueberries over top. Transfer ramekins to a baking sheet.
- 5
Bake for 25 to 30 minutes or until golden around the edges and puffed. Let cool for 5 minutes before serving.
- 6
Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.
出典: USDA MyPlate Kitchen · Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program
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