2 cups rolled oats
1/2 cup maple syrup or honey
1 teaspoon baking powder
1/4 – 1/2 teaspoon salt
2 cups milk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 cups blueberries, or other berries, fresh or frozen
Preheat the oven to 375F
Butter or spray an 8-inch square baking dish
In a bowl, mix together the oats, baking powder, and salt
In another bowl, whisk together the maple syrup, milk, egg, butter, and vanilla extract
Cover the bottom of the dish with 2/3 berries. Cover the fruit with the oat mixture. Drizzle the milk mixture over the oats. Jiggle the baking dish on the countertop to make sure the milk mixture is distributed through the oats and fruit. Scatter the remaining berries across the top.
Bake for 35-45 minutes, until the top is golden and the oat mixture has set
Remove from the oven and let cool for a few minutes. Serve with additional maple syrup if desired
Recipe credit: UNC Nutrition Research Institute
NCRC scientists from the N.C. State Plants for Human Health Institute study the bioactive phytochemical profiles of blueberries, a quality that contributes to their designation as a “superfood.” These phytochemicals in blueberries act as antioxidants; research has shown that antioxidants in blueberries help to slow down formation of new fat cells, target diabetes, and reduce inflammation. Blueberries are also rich in prebiotics, which contribute to healthy gut bacteria to aid digestion.
Rolled oats are a great source of fiber, vitamins and minerals, and phytochemicals. These compounds have anti-diabetic and cholesterol-lowering effects. To read more about the benefits of eating whole grains, click here.