BLUEBERRY AND CREAM OATMEAL RECIPES

BLUEBERRY OATMEAL BREAKFAST BARS RECIPE | ALLRECIPES

Blueberry Oatmeal Breakfast Bars Recipe | Allrecipes image

These breakfast bars are quick and easy to make. They freeze well and can be made with many combinations of fruits and nuts. Make these and freeze them for a quick breakfast on the go.

Provided by Cheryl Belanger

Categories Breakfast and Brunch

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 16 bars

Number Of Ingredients 12

Ingredients

1 cup whole oats
1 cup oat flour
½ cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
½ cup almond milk
2 eggs
¼ cup melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup chopped walnuts
⅓ cup shredded coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

Nutrition Facts : Calories 324.2 calories, CarbohydrateContent 41.4 g, CholesterolContent 61.8 mg, FatContent 15.5 g, FiberContent 4.4 g, ProteinContent 8.1 g, SaturatedFatContent 5.7 g, SodiumContent 305.4 mg, SugarContent 17.6 g

BLUEBERRY OATMEAL MUFFINS RECIPE | MYRECIPES

Blueberry Oatmeal Muffins Recipe | MyRecipes image

These Blueberry Oatmeal Muffins are the perfect easy breakfast or snack for the kids! Made with quick-cooking oats and whole wheat flour, these blueberry muffins are hearty, healthy, and not too sweet. Buttermilk keeps these muffins incredibly moist, while also giving them a subtle tang. Tossing frozen blueberries with flour before adding them to the batter keeps the batter from turning purple. (If you use fresh blueberries, you can skip this step.)

Provided by Jennifer Martinkus

Total Time 45 minutes

Yield Serves 16 (serving size: 1 muffin)

Number Of Ingredients 16

Ingredients

1 ⅔ cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2 ⅓ ounces whole-wheat flour (about 1/2 cup)
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups low-fat buttermilk
¼ cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Steps:

Preheat oven to 400°.
Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Nutrition Facts : Calories 190 calories, CarbohydrateContent 33.3 g, CholesterolContent 23 mg, FatContent 5 g, FiberContent 2.4 g, ProteinContent 4.2 g, SaturatedFatContent 0.6 g, SodiumContent 248 mg

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