Description
Make ahead for a quick and easy breakfast!
Ingredients
Scale
- 3 cups old fashioned rolled oats
- 2 cups wheat germ
- 1/2 cup almonds, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup shelled pumpkin seeds (pepitas) or sunflower seeds
- 2 teaspoons cinnamon
- 1/8–1/2 teaspoon stevia*
- 1/4 teaspoon nutmeg
- 1 cup frozen wild blueberries
- 1/4 cup honey
- 1 teaspoon vanilla
- 2 tablespoons melted butter or coconut oil
Instructions
- Preheat the oven to 250 degrees. Line two rimmed baking sheets with parchment paper and set aside.
- In a large bowl, mix together the oats, wheat germ, almonds, walnuts, seeds, cinnamon, stevia, and nutmeg. Set aside.
- Microwave the frozen blueberries for about one minute. Transfer to a food processor or blender and blend until smooth. (This should yield a scant 3/4 cup puree) Add the blueberry puree, honey, vanilla, and butter to a small saucepan and bring to a gentle simmer. Remove from heat.
- Pour the blueberry mixture over the oat mixture and mix until the two are evenly incorporated. Spread the mixture evenly onto the two baking sheets. Bake in the preheated oven for one hour, stirring every 15 minutes.
- Allow to cool completely before serving.
Notes
*In the first batch I used 1/2 teaspoon stevia and it was really sweet. For the second batch I used 1/8 teaspoon and it was mildly sweet. Both batches were good, so it is really your preference. If you don’t have stevia, you can substitute a few tablespoons Sucanat or even (gasp!) brown sugar. 😉
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 9.6g
- Sodium: 50mg
- Fat: 16.1g
- Carbohydrates: 39.3g
- Protein: 10.9g