Blueberry Baked Oatmeal
*requires overnight refrigeration // THM:E, low fat, no sugar added, gluten/dairy/nut free if using non-contaminated ingredients
Serves: 4
  • 2 cups old fashioned oats (use gluten free if necessary)
  • 1 cup unsweetened almond milk (or carton coconut milk for a nut free option)
  • ½ cup unsweetened applesauce
  • ½ cup egg whites
  • 1 tsp. vanilla extract
  • 1 tsp. molasses
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 6 doonks THM Pure Stevia Extract Powder, or more to taste (a doonk is 1/32 tsp.)
  • Blueberries (frozen or fresh) for topping
  • THM Super Sweet Blend and unsweetened almond milk (or carton coconut milk) for serving
  1. Mix all ingredients except for the blueberries and serving ingredients together the night before baking the oatmeal. Refrigerate overnight. In the morning, pour the mixture into a greased 9-inch pie plate, smooth it out, and sprinkle with blueberries (press them into the oatmeal). Bake at 350 degrees F for 35 minutes. You can serve it with THM Super Sweet Blend and unsweetened almond milk if you like. Yields 4 servings. Leftovers are great the next day (refrigerate leftovers).
Recipe by Briana Thomas at