Like peanut butter-and-jelly, spaghetti-and-meat balls, oatmeal and blueberries are a natural winning combination. Fresh or frozen, blueberries pack benefits such as boosting heart health and lowering the risk of cancer and diabetes. Pair blueberries with oatmeal and your health and heart will thank you.
Talk about the perfect weekend breakfast! This recipe is great to make the night before and let it hang out in fridge overnight or enjoy right away.
1 cup Coach’s Oats®
3 cups water
1 cup low-fat cottage cheese
½ cup Neufchatel cheese
3 Tbsp. Splenda brown sugar
3 Tbsp. pure maple syrup
1 tsp. nutmeg
1 tsp. cinnamon
1 cup blueberries
- Preheat oven to 400° F
- In medium pot bring water to boil and add oats; cook as directed on package. Once oatmeal is cooked remove from heat and let cool five minutes.
- In large bowl combine oatmeal and cheeses until cheese is evenly spread throughout. Add brown sugar, syrup, nutmeg, cinnamon and egg; mix well. Once ingredients are combined fold in blueberries.
- In a well greased 8×11” casserole dish pour in oatmeal mixture and bake for 40 minutes. Let the oatmeal mixture cool and set up for at least 20 minutes before serving.
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I *just* made a smoothie this afternoon that incorporated blueberries AND oats. It was incredible!