I don’t like late brunches because I have to eat something right away in the morning. Something about hypoglycemia if I wait too long.
But there are a few times when breakfast doesn’t sit well with me.
And that’s when I am nervous.
Nervous about writing an exam that morning, or tripping on my bridesmaid dress while I help my (now) sister-in-law walk around the altar 3 times, or you know, the butterflies before cycling to/from Woodstock (a possible 300km round-trip, but we ended up taking the go-train for a portion of the trip once the total downpour started so our total was 250km). Those butterflies don’t let much sit well in my stomach even if I know this is the most important time to be eating.
But I think I have found my favourite pre-jitters breakfast: Baked Blueberry Oatmeal Breakfast Pudding.
Adapted from Diet, Dessert n Dogs, this is a healthy breakfast creamy pudding (sans creme) with oats and nuts, speckled with juicy, succulent blueberries. And it glides down so easily. A small portion is surprisingly filling and the fresh blueberries really make this a knock-out morning treat. Who says lunch and dinner should have all the fun? Bake this once and have a delicious breakfast all week. Personally, I preferred it cold, but it is also good warmed up.
Here are other variations that have sparked my interest:
Baked Blueberry Oatmeal Breakfast Pudding
1/2 cup lightly toasted hazelnuts, with skin
1/2 cup lightly toasted cashews
1/2 cup old-fashioned rolled oats (not instant)
3/4 cup unsweetened applesauce (I used sweetened applesauce and omitted the maple syrup)
2 Tbsp maple syrup
2 tsp pure vanilla extract
2 tsp cinnamon
1/8 tsp fine sea salt
1-1/4 cups milk (almond milk, etc if vegan)
1 pint fresh or frozen blueberries (do not thaw first if frozen)
1. Preheat oven to 350F. Grease a 4-6 cup (1-1.5 L) casserole dish. I used an 8×8″ casserole dish as well as a larger ramekin since it didn’t all fit inside.
2. Grind nuts until finely ground in a food processor. Add in oats and blend until finely ground. Add the remainder of the ingredients except the blueberries and process until perfectly smooth and creamy, scraping the sides and bottom once to incorporate everything.
3. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top as they won’t sink).
4. Bake in preheated oven for 40-50 minutes until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving; may be served warm or cold. Store, covered, up to 4 days in the refrigerator. May be frozen.