About a year ago, a start-up US magazine called Nanny Magazine approached me and asked if I would like to contribute some recipes to their maiden print issue. They were looking for recipes that were both heart-healthy, child-friendly and simple to create. It still astonishes me how blogs can connect people from across the globe (a shout out to my non-UK readership *waves*) so I was happy to help!

This recipe was printed in the January 2014 issue and it has to be both one of the yummiest and healthiest breakfasts in my repertoire. It may feel like you’re indulging and eating cake for breakfast (which is fine, by the way),  but this is jam-packed full of blueberries, oats, soy milk and almonds, all proven to be good for your heart and low in fat to boot. Way way better than porridge.

Perfect for those who are, like me, a bit rubbish in the morning – just bake on Sunday, reheat a slice each morning (or eat cold) and you’re sorted for the week.

You can use frozen blueberries instead of fresh and cow’s milk instead of soy if you prefer. Secret tip: If you’re feeling not-so-heart-healthy, butter instead of margarine also works but shhh…

Apologies to my non-US readers – the measurements are currently in cups.

Heart-healthy blueberry & almond baked oatmeal

Makes 8 servings

Ingredients:

– 1/2 cup margarine (plus extra for greasing)*
– 2/3 cup soft brown sugar
– 2 eggs, lightly whisked
– 2 cups soy milk
– 1 teaspoon vanilla extract
– 3 cups rolled oats**
– 1/2 cup ground almonds
– 2 teaspoons baking powder**
– 1 teaspoon cinnamon
– pinch salt
– 1 1/2 cups fresh blueberries
– 1/3 cup flaked almonds

Preheat your oven to 190ºC / 375ºF and grease a 9 inch baking tin or dish.

In a large bowl, cream together the margarine and sugar.

Beat in the eggs, milk and vanilla extract. Stir in the oats, ground almonds, baking powder, cinnamon and salt until all the ingredients are incorporated.

Arrange 1 cup of blueberries on the bottom of your baking dish. Spoon the oatmeal mixture on top, even the surface out and scatter the flaked almonds and remaining blueberries on top.

Bake in the oven for 40-45 minutes, or until the oatmeal is springy and golden on top.

Serve warm as is, with extra fruit or a splash of milk.

Source: Recipe and photos by pip & little blue.