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Baked Oatmeal with Blueberries and Bananas
Based on a Skinnytaste recipe

Servings: 4 Servings at 5 Freestyle Points each (6 @3 SP)

Servings: 4 Servings at 5 Freestyle Points each (6 @3 SP)
Ingredients
  • 2 medium ripe bananas,  sliced into ½″ pieces
  • 1 ½ cup blueberries
  • 3 T Truvia Brown Sugar Blend (5 SP)
  • 1 cup uncooked quick oats (9 SP)
  • ¼ cup chopped walnuts or pecans (6 SP)
  • ½ tsp baking powder
  • ¾ tsp cinnamon
  • pinch of salt
  • 1 cup fat free unsweetened Almond Milk (1)
  • 1 egg
  • 1 tsp vanilla extract
Steps
  1. Preheat the oven to 375° F.  Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.
  2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, ¼ tsp of the cinnamon, ½ T Truvia Brown Sugar.
  3. (No need to measure the cinnamon. Sprinkle all over the bananas).
  4. In a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, 2 T Truvia brown sugar, and salt; stir together.
  5. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  6. Pour the oat mixture over the bananas and blueberries.
  7. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.
  8. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Notes
  • Leave out the pecans or walnuts and points drop to 14 for the whole pan. Divide 14 by number of servings you decide you want.
  • Use Total 2 T Truvia at 3 SP. 18 SP/6 = 3. Or 18/4= 5
  • 03 to 29-18 Used 1 T brown sugar (2) and 1 T Sukrin Gold.  6 svgs at 3 fp each
 

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