RECIPE OF THE MONTH
FEBRUARY
INGREDIENTS
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1 egg
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13.5 oz can reduced fat/lite coconut milk**
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¼ cup sugar
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1 tsp pure vanilla extract
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½ tsp ground cinnamon
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¼ tsp cardamom
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¼ tsp sea salt
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3 cups old-fashioned rolled oats
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1 cup fresh or frozen blueberries
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Optional add-ins almonds, shredded coconut, extra blueberries
EASIEST BLUEBERRY COCONUT OATMEAL BAKE
9 SERVINGS
DIRECTIONS
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Preheat oven to 375 degrees and mist an 8x8 square glass baking dish with cooking spray.
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In a mixing bowl, beat egg then add coconut milk, sugar, vanilla, cinnamon, cardamom and salt.
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Stir in oats, blueberries and (optional add ins if using) and mix well to combine.
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Spread oatmeal mixture in prepared baking dish and bake for 30-40 minutes until top is a light toasty brown.
RECIPE COURTESY OF GINGER HULTIN NUTRITION
**Please note that coconut milk is high in saturated fat. For convenience and in an effort to keep the recipe heart healthier, I use 1% milk. Soy milk can work too.
INGREDIENTS
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1/2 cup raw pecans
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1/2 cup raw almonds
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1/3 cup raw pistachios
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1/3 cup raw cashews
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1/3 cup raw pepitas (pumpkin seeds)
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1 Tbsp maple syrup
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1/2 tsp curry powder
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1/8 tsp cayenne (or more to taste)
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1/2 tsp dried rosemary
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1/2 tsp salt
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Nonstick cooking spray
SPICED NUTS
6 SERVINGS (1/3 CUP PER SERVING)
DIRECTIONS
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Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl.
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Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.
NUTRITION INFORMATION PER SERVING
Carbohydrate: 12g
Dietary Fiber: 3.5g
Protein: 8g
Calories: 275kcal
Fat: 23g
Saturated Fat: 3g
Sodium: 100mg
RECIPE COURTESY OF ELLIE KRIEGER, RD
THE FOOD NETWORK