Follower Sunday: “Thank You Readership!” Guest-Chef and Mommy-to-be, shares baked oatmeal recipe

by Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, colleague Meg Koch with her  Blueberry Baked Oatmeal.

 

I graduated from the University of Illinois in 2007, and completed a dietetic internship at the Minneapolis VA Medical Center in 2008.  I am not currently employed in the field as my husband and I are expecting our first child in June.  My primary professional interests are sustainable food systems and whole foods
nutrition, and I'm looking forward to planting my first vegetable
garden this year (with a newborn that might be challenging!)  An ADA
member, I also belong to the Hunger and Environmental Nutrition DPG.
Someday I would love to combine my dietetic training and culinary and
gardening skills to help others enjoy local, seasonal, nutritious
foods.

©  Blueberry Baked Oatmeal

Recipe reprinted with permission by Meg Koch, RD.

Baked oatmeal has a delightfully light consistency very different from
boiled oatmeal.

INGREDIENTS:
1 egg
1/3 c canola oil
2/3 c brown sugar
1/2 c milk
1/2 t cinnamon
1/2 t salt
1/2 T baking powder
2 c old fashioned oats
1 c blueberries

PREPARATION:

Combine all ingredients except berries and mix well.  Gently fold in
berries.  Transfer to greased 7x11" baking pan.  Bake at 350 degrees F
for 25-30 minutes.  Serve in bowls with milk.  Serves 4

Enjoy!