We all think about keeping our minds sharp as we age. For National Aging Month in September, give this baked oatmeal a place at the breakfast table. It is packed with seasonal plums and blackberries, which are rich in antioxidants (from the dark purple color) that support brain health. The combination of seeds and nuts, including chia, hemp, pepitas (shelled pumpkin seeds) and walnuts adds magnesium and omega-3 fatty acids and other potent phytonutrients for a breakfast brain boost. If you want to focus on nutrient-dense eats, this recipe is a perfect way to prepare your daily breakfast or feed a crowd. You can also bake up a batch early in the week and portion it out to enjoy over several days.
Active Prep Time: 20 mins ∙ Cook Time: 45 mins ∙ Serves: 6
INGREDIENTS
3 large plums, chopped
6 ounces blackberries
2 cups plant-based milk
3 large egg whites (may use egg substitute such as Just Egg)
3 tablespoons pure maple syrup
2 teaspoons avocado oil
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
3 cups rolled oats
1/4 cup chopped walnuts
3 tablespoons pepitas (shelled pumpkin seeds)
2 tablespoons chia seeds
2 tablespoons hemp hearts
1 tablespoon orange zest
Plain Greek yogurt lightly sweetened with maple syrup, to top, if desired
DIRECTIONS
Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.
In a large mixing bowl, whisk together plant-based milk, egg whites, maple syrup, avocado oil, cinnamon, vanilla extract, baking powder, and salt.
Fold in rolled oats, walnuts, pepitas, chia seeds, hemp hearts, and orange zest.
Spread the oat mixture over the fruit in the baking dish and press down.
Bake for 45 minutes, just until a toothpick inserted into the center comes out mostly clean.
Let cool for 10 minutes before slicing or spooning out to serve. Serve warm or chilled, topped with a dollop of Greek yogurt sweetened with maple syrup, if desired.
Calories per serving: 340 ∙ Fat: 13g ∙ Net Carbs: 37g ∙ Fiber: 9g ∙ Sugars: 14g ∙ Protein: 13g