Last week I was so excited to get my copy of The Greek Yogurt Diet in the mail! Written by Dr. Sonali Ruder of The Foodie Physician and Jo Brielyn, co-author of Combat Fat for Kids: The Complete Plan for Family Fitness, Nutrition and Health, this book is full of useful tips for healthy weight loss and a wonderful collaboration of mouthwatering Greek yogurt recipes, like this breakfast recipe for Blueberries and Cream Baked Oatmeal.
I have known Sonali for several years through blogging. She was a frequent contributor to the Fit and Fabulous Fridays recipe link-up that I ran for a while on the blog. I love her story. She’s a board certified Emergency Medicine physician and a chef, completing medical school and culinary school, how cool is that?!! She is truly a woman with many talents. I was really flattered when Sonali asked me to contribute a recipe to the book. You’ll find my Grape Salad on page 94. 🙂
The recipe that I’m featuring from the book is also from a dear blogging friend, Marsha over at The Better Baker. I love baked oatmeal, so when I was browsing through the recipes and saw this healthy breakfast favorite I knew it was the perfect way to use the fresh blueberries I had in the fridge. It’s delicious and very easy to assemble. Just give yourself time to prepare and bake in the morning. If you’re anything like me, I wake up famished and want to eat right away. Breakfast is usually my biggest meal of the day. Get that engine revved up early!
Patience is well rewarded when you get to enjoy your warm oatmeal cake. I served mine with a pat of pastured butter, a dollop of Greek yogurt, chia seeds and a drizzle of real maple syrup. A deceivingly nutritious way to start your morning. So good.
- 3 cups oats I mixed quick with old fashioned 1/2 and 1/2
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup heaping plain Greek yogurt
- 1/3 cup honey or brown sugar I used coconut sugar
- 1 cup milk I used 2%
- 1 egg
- 1 tsp vanilla
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees
- Lightly spray a 2 qt casserole dish or 8x8 baking pan
- In a large bowl, add dry ingredients-oats, baking powder, salt and cinnamon
- In another bowl, combine wet ingredients-yogurt, honey, milk, egg and vanilla
- Combine both mixtures, then stir in blueberries until blended
- Pour into prepared pan
- Place dish in oven
- Cover with cookie sheet or foil and bake for 20 minutes
- Remove cover or foil and bake another 20 minutes or until center is set
- Serve warm with more yogurt or milk