Blueberry Almond Oatmeal Casserole
This recipe is a healthy, filling breakfast option that focuses on low-point ingredients.
Ingredients:
• 2 cups Rolled Oats (Old Fashioned)
• 1 tsp Baking powder
• 1 tsp Cinnamon
• 1/4 tsp Salt
• 1 1/2 cups Unsweetened Almond Milk
• 2 Large egg whites (or 1 egg)
• 1/4 cup Applesauce (unsweetened) or mashed banana
• 1 tsp Vanilla extract
• 2 cups Fresh or frozen blueberries
• 2 tbsp Sliced almonds (for the topping)
• Optional: Stevia or any zero-point sweetener to taste
Instructions:
1. Preheat your oven to 190°C (375°F).
2. Mix Dry Ingredients: In a large bowl, combine oats, baking powder, cinnamon, and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk the almond milk, egg whites, applesauce, vanilla, and sweetener.
4. Combine: Pour the wet mixture into the dry ingredients and stir until well combined. Fold in half of the blueberries.
5. Assemble: Pour the mixture into a greased baking dish. Top with the remaining blueberries and sliced almonds.
6. Bake: Bake for 35-40 minutes until the center is set and the top is golden brown.
WW Points Calculation:
This recipe typically makes 6 servings.
• Per Serving: Approximately 3-4 Points (depending on your specific plan and the brand of oats/milk used).
Pro Tip: If you use fat-free Greek yogurt as a topping, it adds protein while keeping the point count very low.