This combination of fluffy baked oats, juicy blueberries and golden brown streusel on top makes this the ultimate breakfast! I love preparing this for my own family and for the postpartum clients I support, and their families too!

Oats are energetically warming, rich in B vitamins, high in fiber, a good source of iron - all of which help reduce symptoms of post delivery concerns: such as constipation, fatigue, anemia and depression. Blueberries are rich in Vitamin A and K, calcium, and potassium, and their antioxidant properties help combat the baby blues. It makes a delicious, warming breakfast! You can customize this with the fruits, milk, sweetener, or spices of your choice!

Prep time: 15 minutes
Total time: 55 minutes
Servings: 8

Ingredients:

For the Oats:

•2 cups old fashioned oats

•2 cups unsweetened almond milk (or milk of choice)

•1/3 cup pure maple syrup (or sweetener of choice)

•2 teaspoons ground cinnamon

•1 large egg, beaten

•1 teaspoon baking powder

•1 1/2 cups fresh or frozen blueberries (thawed if frozen)

For Topping:

•1 cup old fashioned oats

•1/2 cup all purpose flour (sub w/ oat flour or almond meal, for gluten free)

•1/2 cup brown sugar,packed

•1/4 teaspoon salt

•1/2 cup melted coconut oil or butter

Directions:
1. Place the oats, milk, sweetener, and cinnamon in a medium to large bowl and stir. DO NOT add the egg or baking powder yet!

2. The next morning, preheat your oven to 375 degrees F and grease an 8x8 square baking dish. Set aside.

3. Stir the beaten egg and baking powder into the oatmeal mixture until well combined, then gently stir in blueberries. Pour mixture into prepared baking dish and spread evenly.

4. For streusel-Stir the 1 cup of oats, flour, sugar and salt together in medium bowl. Add in melted oil or butter. Stir together, then sprinkle evenly over the oatmeal.

5. Bake for 30-40 minutes on the middle oven rack until majority of the liquid has been absorbed. *If streusel begins to brown too quickly, cover loosely with foil for remaining bake time.

Notes:
To make this vegan, substitute the egg with a flax egg or egg replacement.

Recipe credit:flavorthemoments.com

Jenèt Morrison is a mother of seven children, certified postpartum doula, pediatric sleep consultant and lactation counselor. She is passionate about supporting families in getting the sleep they need in the fourth trimester and beyond. You can find her on Instagram, Facebook and TikTok @thenightmommy or connect via her website thenightmommy.com

Recipe: Blueberry Oat Bake by Jenèt Morrison