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!
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 serving
378
칼로리
18g
단백질
64g
탄수화물
6g
지방
7g
식이섬유
29g
당류
351mg
나트륨
포화지방 2 g · 콜레스테롤 109 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program
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