With blueberry season in full swing there’s nothing better than getting the kids in the woods picking their own blueberries. Head out this weekend to get your stock of blueberries for the next few months. We love to have blueberries in the freezer all year round – they are easy to add to pancakes, muffins and cereals. Try this fresh blueberry breakfast for a burst of flavor this weekend:
1 teaspoon baking powder
1 teaspoon cinnamon
1 large egg
2 cups almond milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2/3 cups chopped strawberries, divided
1/2 cup blueberries, divided
1/2 cup cherries, pitted, halved, divided
- Preheat oven to 375ºF. Spray 8×8-inch baking dish with cooking spray. Set aside.
- Mix oats, ¼ cup pecans, baking powder and cinnamon in large bowl. Set aside.
- Whisk egg in separate bowl. Stir in milk, butter, maple syrup and vanilla.
- Add ½ of dry ingredients to prepared baking dish and top with ⅓ cup strawberries, ¼ cup blueberries and ¼ cup cherries. Add remaining dry ingredients and top with wet ingredients. Top with remaining strawberries, blueberries, cherries and pecans. Gently shake baking dish back and forth to allow milk to combine with oats.
- Bake uncovered 35 minutes, or until oatmeal is set and lightly browned.
Recipe and Image sourced from: http://www.produceforkids.com/meal-planning/berry-cherry-baked-oatmeal
Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.