Blueberry Poptart Stuffed Blended & Baked Oatmeal

July 29, 2021 Amanda Plott

Do you like pop tarts? Do you like blueberries? Then you’ve got to try this Blueberry Poptart Stuffed Blended & Baked Oatmeal! Okay, so I know that’s a mouthful, but it’s important to get the point across that these oats are blended into basically an oat flour and then used to make a cakelike or muffinlike base. So even if you aren’t a fan of oatmeal usually, you may like this blended option!

It’s a super clever and simple way to get some oatmeal in your life without the usual oatmeal texture. To make these oats even better, I stuffed them with blueberry goodness and topped it all off with a drizzle of glaze and some rainbow sprinkles, because sprinkles are life.

This recipe makes two servings, and this oatmeal’s perfectly great as a meal prep. Just reheat to enjoy the second serving when you’re ready. I kept mine stored in the fridge and zapped it in the microwave for a couple of minutes the next day to enjoy my Blueberry Poptart Stuffed Blended & Baked Oatmeal all over again.

The serving sizes on this oatmeal are pretty perfect too. It’s filling but still light enough not to weigh you down too much!

Blueberry Poptart Stuffed Blended & Baked Oatmeal

Yield: 2

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Delicious baked oatmeal that is stuffed with blueberry goodness and ready to be topped with some sprinkles!

Ingredients

1 C. Dry Uncooked Oats
1 Tsp. Baking Soda
1 Banana
1/2 C. Almond Milk
1 Whole Large Egg
1 Tsp. Vanilla Extract
1/8 Tsp. Salt
1/2 C. Blueberry Pie Filling

Instructions

Preheat the oven to 375 degrees F. and lightly coat the inside of two oven safe ramekins with non-stick baking spray; set aside.
Place the 1 C. oats and 1 Tsp. baking soda into a food processor or blender and blend into a fine powder.
Add the banana, 1/2 C. milk, 1 egg, 1 tsp. vanilla, and 1/8 tsp. salt to the dry oats and blend again.
Pour some of the mixture into the bottom of each of the prepared ramekins.
Put about 1/4 C. of the pie filling in the middle of each ramekin.
Top each with the remaining oat mixture.
Place in the oven to baked for 25-30 minutes or until cooked through and browned on the top.
Once done, remove from the oven and enjoy!
I topped mine with a simple glaze drizzle and some rainbow sprinkles!

Nutrition Facts

Calories

342.20

Fat (grams)

5.84

Sat. Fat (grams)

1.35

Carbs (grams)

55.93

Fiber (grams)

6.29

Net carbs

50.14

Sugar (grams)

20.28

Protein (grams)

9.39

Sodium (milligrams)

814.92

Cholesterol (grams)

93.00

Nutritional Claims: High Fiber • Vegetarian • Pescatarian • Peanut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • Kosher

Similar Recipes

Blueberry Instant Pot Cobbler

Lightened-Up Fresh Blueberry Cobbler

Blueberry Lemon Monkey Bread

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