You know I’m sick when my appetite tanks. Can I admit that the only thing that sounded good for dinner was a cupcake? And maybe I ate that cupcake for dinner. Okay, I ate it…
Don’t judge! I joined Shea with a double ear infection and have found myself in quite the miserable state, especially after a rather lengthy walk-in clinic experience and my second visit this week. “Why didn’t you come sooner?!” the nurse practitioner asked. That’s a great question. Why didn’t I come sooner? I figured I’d just escape the wrath that it daycare illness and now I know that that is a very wrong stance to take. Note to self: ESTABLISH CARE WITH A PRIMARY CARE PROVIDER, LIKE…YESTERDAY.
Shea has been like Spider Man after I pick her up from daycare. She wants mommy and only mommy and to be GLUED to me, chest-to-chest. When I go to set her down, she’ll start scaling my body and crying. My weak little mommy heart cannot handle these moments very well…especially when I have to get antibiotics down the hatch…and eye goop on her lower lid. She seems to forgive me rather quickly but still… 🙁
So, this week cannot end soon enough. I’ve even been playing tennis with the dog a few times each evening so that I can sleep through the night…and go to bed, like…really early. High maintenance pup!
All of this aside, I’ve still enjoyed this Baked Blueberry Walnut Oatmeal every day this week. My poor appetite revs up come morning and is satisfied with a piece of this hearty, high fiber, gluten-free masterpiece.
I doubled the original recipe to make a super thick baked oatmeal. In fact, you may even be tricked into thinking you’re eating cake for breakfast (unlike me actually eating a cupcake for dinner). I prefer my baked oatmeal with a splash of cool milk after rewarming and served with some fresh berries. After all, it is nearly the season!
- 4 eggs
- 1 cup nonfat plain Greek yogurt
- ⅔ cup brown sugar
- 2 Tbsp vanilla extract
- 3½ cups unsweetened vanilla almond milk
- 6 cups old fashioned oats
- 4 tsp cinnamon
- 1 tsp salt
- 4 tsp baking powder
- 3 cups fresh or frozen blueberries
- 1 cup walnut pieces
- Preheat oven to 350 degrees F. Mist a 9x13-inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the oats, cinnamon, salt, and baking powder. In a large bowl, gently whisk the eggs. Add the yogurt, sugar, vanilla, and almond milk; whisk well. Pour the wet ingredients into the dry and mix until combined. Fold in the blueberries and walnuts until incorporated.
- Spread oat mixture into the prepared baking dish and bake for 45-50 minutes or until golden and set. Refrigerate leftovers for up to 4 days.