Feeling inspired by my recent oatmeal baking I tried my hand at a blueberry dish. Tip: if you have a big container of berries, fill your sink with cold water and 1 cup apple cider vinegar, add the berries and let rest for 10 minutes. Remove the berries and rinse, dry on paper towels and store in a paper towel lined bowl, in the crisper. This works for almost every berry and stops your berries from spoiling!
Yogurt & Blueberry Baked Oats
- 1½ cups old-fashioned oats
- 2 Tbsp brown sugar, packed
- ¼ tsp fine sea salt
- 6 ounce container blueberry yogurt
- 1½ cups unsweetened applesauce
- 3 egg whites
- 1 Tbsp pure vanilla extract
- 1 cup fresh blueberries
- Organic Raw Coconut Butter for topping, if desired
Preheat the oven to 375°. Lightly oil or spray four oven-safe ramekins, place on a small baking sheet.
In a large mixing bowl stir the oats, sugar and salt together. In a medium mixing bowl whisk the yogurt through vanilla together, add to the dry and stir, gently fold in the berries. Divide between the bowls and bake for 30 to 35 minutes, until set and turning golden.
Serve topped with coconut butter, letting it melt on top. And delicious served with strawberries!