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Baked Oatmeal with Blueberries


Atkins Baked Oatmeal with Blueberries
19.3g
Glucides nets Atkins™
Prep Time: 15 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 4
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

17g

Protein

25.3g

Fat

8g

Fiber

398.3kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 2/3 cup, chopped Pecans
  • 1 1/2 cup Oats, quick cooking, raw
  • 45 grams Whey Protein Concentrate (30g=1/3 cup)
  • 1/3 cup Hemp Hearts
  • 3 Tbsp Chia Seeds
  • 1 1/2 tsp Cinnamon, ground
  • 3/4 tsp Pumpkin Pie Spice Mix
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 3 tbsp Butter, unsalted
  • 1 3/4 cup Almond Milk, plain, unsweetened
  • 1/3 cup Maple Syrup (sugar-free)
  • 2 each Egg
  • 2 tsp Vanilla Extract
  • 1 1/2 cup Blueberries, fresh

DIRECTIONS

Ingredient note: 45 grams of whey concentrate protein powder is equivalent to ½ cup.
  1. Heat oven to 375. Prepare a 9 by 9 baking dish with cooking spray.
  2. Spread the pecans on a rimmed baking sheet and toast in the oven for 5 minutes. Cool and roughly chop.
  3. In a large bowl, combine pecans, oats, whey protein, hemp hearts, chia seeds, cinnamon, pumpkin pie spice, baking powder, and salt. Melt the butter and drizzle 1 ½ tablespoons onto the oat mixture and stir to combine, setting remaining butter aside.
  4. In a medium bowl, whisk together the milk, eggs, syrup, and vanilla. Add to the oat mixture and stir to thoroughly combine.
  5. Sprinkle 1 cup of blueberries along the bottom of the baking dish. Pour the oat mixture over the blueberries, and sprinkle the top with the remaining blueberries. Bake for 40-45 minutes, or until top is golden and there is no wiggle when gently shaken. Remove from oven, let cool and drizzle the top with the remaining melted butter. Cut into 6 equal pieces and serve warm.

Cooking Tip

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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