I spent the morning doing my meal prep today so I can veg out tomorrow and binge watch Netflix.

Here is my plan for next week!

Breakfasts will be a Blueberry Baked Oatmeal. Recipe at the end of this post.

Lunches will be tuna salad and likely leftovers. My brain isn’t functioning well this week.

Dinners – my goal is to use up a bunch of stuff from our freezer.

Sunday: grilled chicken with hibiscus rub, corn and air fryer potatos.

Monday: grilled pork chops, green beans and rice.

Tuesday: Trader Joe’s Pork Gyoza and Soycotash

Wednesday: buffalo chicken egg rolls (nom)

Thursday: Beef Stroganoff

Friday: sweet and sour salmon with rice and asparagus

Saturday: burgers and air fryer sweet potato fries

Now, let’s get to this scrumptious Blueberry Baked Oatmeal! The blueberries have been fantastic this summer! Bug and sweet and juicy!

First, here is what you will need:

Unsweetened Almond Milk, monk fruit sweetener, rolled oats, vanilla, baking powder, salt, cinnamon, nutmeg, 2 eggs, and 1c of fresh blueberries.

First, preheat your oven to 375° and spray an 8″ baking pan with nonstick spray.

In a medium bowl, combine 2c of rolled oats.

And then add 1 tsp of baking powder 1 tsp of cinnamon, 1/2tsp of nutmeg, 1/4tsp salt and 1/4c of monk fruit sweetener.

Stir to combine. Then add 1 3/4c unsweetened almond milk.

Two eggs.

1 tsp of vanilla.

And mix it together.

Fold in 1/2c of blueberries.

Pour your batter into pan and top with the other half cup of blueberries.

And bake for 40 to 45 minutes. I took mine out at 42 minutes. The middle will be set up and a knife inserted will come out clean.

Look at those amazing blueberries! They have been so yummy this summer!

This whole recipe makes 6 servings and has 3 Smart Points per serving. Each serving has 149 calories with 22.8g of carbs, 4.5g of fat, and 5.9g of protein. Top it with a drizzle of sugar free syrup or a dollop of greek yogurt and extra blueberries!

Blueberry Baked Oatmeal

  • 2c rolled Oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2tsp nutmeg
  • 1/4tsp salt
  • 1/4c monk fruit sweetener
  • 1 3/4c unsweetened almond milk
  • 2 eggs
  • 1tsp vanilla
  • 1c fresh blueberries, divided

Preheat oven to 375 and spray an 8″ square baking pan with nonstick spray.

Mix oats, baking powder, cinnamon, nutmeg, salt and sweetener in a medium bowl.

Stir in almond milk, eggs, and vanilla. Fold in half a cup of blueberries.

Pour the batter into the baking pan and top with the other half cup of blueberries.

Bake for 40 to 45 minutes until the oatmeal is set.

Makes 6 servings. 3 Smart Points per serving.

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