I don’t know about you, but I am always looking for new breakfast ideas. We tend to get stuck eating the same things, so it’s nice to throw something new into the mix! This Blueberry Vanilla Oatmeal Bake is great for busy parents and kids alike! It can easily be doubled for 8 servings instead of 4, just be sure to use a 5-qt or larger slow cooker.
Blueberry Vanilla Oatmeal Bake is gluten-free, dairy-free, soy-free, nut-free (if you exchange the almond milk for another non-dairy milk) and vegetarian. It comes from p. 33 of Fix-It and Forget-It Cooking for Two, which can be found just about anywhere books are sold, or on amazon (which I usually find to be the lowest price) by clicking here.
Blueberry Vanilla Oatmeal Bake
Hope Comerford, Clinton Township, MI
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 2–3 hours
Ideal slow-cooker size: 2-qt.
1½ cups gluten-free or regular old-fashioned oats
½ cup turbinado sugar
1 tsp. baking powder
½ tsp. vanilla extract
½ tsp. salt
½ cup unsweetened vanilla almond milk
¼ cup coconut oil, melted
½ cup blueberries
1. Spray the crock with nonstick spray.
2. In a bowl, combine the old-fashioned oats, sugar, baking powder, vanilla, salt, unsweetened vanilla almond milk, egg, and coconut oil. Gently fold in the blueberries. Pour this mixture into the crock.
3. Cover and cook on Low for 2–3 hours.
Each serving contains: