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Blueberry Baked Oatmeal

Kids and adults alike love this one.  Good for a crowd or to keep in the fridge for the week!


2 eggs 

1/2 cup applesauce (unsweetened)

1/4 cup brown sugar

1 tablespoon vanilla extract

2 teaspoons cinnamon

1/2 teaspoon salt

2 teaspoons baking powder

3 cups old fashioned oats

1 cup milk (nonfat or almond milk, vanilla unsweetened is what I use)

1 cup fresh or frozen blueberries, see note


Preheat oven to 350°F. Spray an 11×7 or a 9×13 pan with nonstick cooking spray.

Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and milk. Gently fold in blueberries. Spread in prepared pan.

Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.

Store in refrigerator up to 2 days. You can also portion and freeze for quick morning breakfasts!


I use the wild blueberries that are tiny, if you’re using regular sized blueberries you may want to use more of them, to taste.

Banana Nut Quinoa Muffins

These are my favorite healthy muffins, and my kids agree!  I use my coffee grinder to grind quinoa into flour, and to make the quinoa flakes I just grind it a little less.

Dry Ingredients

1 & 1/2 C quinoa flour

1 C quinoa flakes

1/3 C walnuts or pecans, chopped

1 Tbsp. cinnamon

4 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

Wet Ingredients

4 flax eggs (or 4 real eggs)

4 very ripe bananas, mashed

1/2 cup almondmilk

1/4 C maple syrup

To make the equivalent of 4 flax eggs, place 4 Tbsp. ground flaxseed in a bowl, then add 3/4 cup water. Stir, then let sit in the fridge at least 10 minutes and it will gel up like an egg!

Preheat oven to 375


First, prepare your flax eggs and place them in the fridge to gel.

Then, in a large bowl, mix all dry ingredients. In a separate smaller bowl, mix mashed bananas, almondmilk, and maple syrup, then mix in gelled flax eggs.

Add wet ingredients to dry ingredients and stir until more or less uniform.

Spoon batter into greased muffin pans; place in the oven for 20 minutes. Fork check to test done-ness

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