Think blueberry cobbler plus bread pudding, and that's what you get when you make this unique healthy breakfast recipe. We got this recipe from our friends at Coach's Oats
, however we switched up a few of the ingredients to put our own spin on it.
While the prep, baking, and cooling time doesn't quite make it the best busy workday morning breakfast option, we suggest making a big batch on Sunday and then saving individual portions for quickie grab and go breakfasts (it's great cold too). Or, you could also make it for Sunday brunch... OR for dessert, served warm with a scoop of vanilla ice cream. Yum!
- 1 cup Coach’s Oats
- 3 cups water
- 1/4 tsp Celtic sea salt
- 1 cup fat-free Greek yogurt
- 1/2 cup Neufchatel cheese
- 1 egg
- 1 tsp stevia
- 3 tbsp agave nectar
- 1/2 tsp nutmeg (freshly grates is best)
- 1 tsp cinnamon
- 1 pint fresh blueberries
Preheat oven to 400° F. In medium pot bring water to boil and add oats and salt; cook as directed on package. Once oatmeal is cooked remove from heat and let cool five minutes. In large bowl combine oatmeal, Neufchatel cheese, and yogurt until mixed thoroughly.
Add stevia, agave nectar, nutmeg, cinnamon and egg; mix well.
Once ingredients are combined fold in blueberries. In a well greased 8" x 11” casserole dish pour in oatmeal mixture and bake for 40 minutes.
Let the cobbler/pudding cool and set up for at least 20 minutes before serving.
If you've never heard of Coach’s Oats, check them out. They are like a hybrid of all the good qualities of steel cut oats plus the quick cooking time of rolled oats, so you can make them in 5 minutes. What a time saver, right?
And they are toasted too, so you get an extra nutty flavor. We've been testing them out lately in comparison to our usual steel cut oatmeal and really like them a lot. You can substitute Coach's Oats in any of our 30+ oatmeal recipes, just follow the directions on the package for cooking and then add toppings and other ingredients as directed in the particular recipe.