BLUEBERRY OATMEAL BREAKFAST PUDDING

i must say, i love a big, healthy, delicious breakfast.  it's my most favorite meal of the day.  i was told...

"EAT BREAKFAST LIKE A KING

LUNCH LIKE A QUEEN

and DINNER LIKE A PAUPER"

pretty much works for me. i'm a believer in breakfast being THE most important meal of the day.  go big...or stay home !  so for the next few months i'll be posting some of my favorites like Protein Pancakes, Pumpkin Oatmeal Bake, Granola Bars, Protein Pumpkin Pie and what ever else i come across that i find worthy to start the day out right.  don't worry BACON will be involved.  it doesn't always have to be too too healthy, but it definitely has to be fit for a King.

this breakfast treat is really healthy and oh so easy...all the ingredients go into the blender 'till smooth and then baked.  it's tasty, satisfying, warm, healthy and keeps well for quick warm-up breakfast through the week...AND very versatile.  you can easily change up the flavors. try different nuts , different fruits, dried fruits or maybe add a little ginger or pumpkin spice.  YUM!  i enjoyed mine with some non fat greek yogurt mixed with a little ginger syrup and some fresh berries.  i think it needs a little something because it can be quite dense on it's own...but any way you have it...warm or cold, on the go or at home with the fam....it's DELICIOUS

BLUEBERRY OATMEAL BREAKFAST PUDDING

found HERE at Diet, Dessert and Dogs
with many thanks to Ricki and all her tasty goods

i've copied the recipe for your convenience and added my notes in bold italics.

INGREDIENTS

1/2 cup (75 g) lightly toasted hazelnuts (filberts), with skin

1/2 cup (75 g) lightly toasted cashews...i used roasted, lightly salted almonds

1/2 cup (60 g) old-fashioned rolled oats (not instant)

3/4 cup (180 ml) unsweetened applesauce
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) agave nectar or maple syrup; or 10 drops stevia liquid...i used 3 Tbsp. sugar free maple syrup
2 tsp (10 ml) cinnamon...and a little fresh ground nutmeg
1/8 tsp (.5 ml) fine sea salt...my almonds were lightly salted
1-1/4 cups (300 ml) unsweetened, plain or vanilla soy or almond milk...vanilla almond milk works great
1/2 cup (120 ml) fresh or frozen blueberries (do not thaw first if frozen)
i added 1 Tsp ground flax

Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish....2 qt 8 x 8 pyrex glass

In the bowl of a high-speed blender*, place the nuts, oats, applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all and blend for about a minute, until perfectly smooth and creamy. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won’t sink).
Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving; may be served warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in the refrigerator. May be frozen.
*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries). You may need to blend in batches to achieve an equally smooth consistency.
i made mine in a regular blender with no problems.  i'm sure a food processor would work as well.

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