Description
A delicious and healthy KETO-friendly baked oatmeal recipe packed with blueberries that is easy to prepare.
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups unsweetened almond milk
- 1/4 cup erythritol sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine rolled oats, baking powder, salt, and cinnamon.
- In another bowl, whisk together almond milk, erythritol, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Fold in the blueberries gently.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool slightly before serving.
Notes
- Can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave for a quick breakfast.
- Feel free to substitute blueberries with other low-carb fruits.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg