These meal-prep-friendly baked oats are full of fiber and are my new morning staple.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel.
Key Takeaways
Anyone who knows me will tell you that I am not a morning person.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel. EatingWell design.
Our recipe forBlueberry-Coconut-Walnut Baked Oatmealseemed like it would be a great starting point.
The first thing that drew me to this recipe was the amount of fiber.
Each serving is high in fiber, with 10 grams per square.
Because these baked oats are a great meal-prep option, I opted to make them on Sunday night.
After preheating my air fryer, I got to work prepping the dates.
The recipe required soaking them for about 20 minutes to soften them.
By this point, the dates were softened, so I blended them in the food processor.
They turned into a rich paste that added a subtle caramel-like flavor to the final dish.
Finally, I folded in the last cup of blueberries, being careful not to crush them.
Assembling the dish was super simple.
Thirty minutes later, my apartment smelled absolutely divine.
I let the oats cool for about 10 minutes, and couldnt resist testing a slice before bed.
One thing that I loved about this recipe was the contrasting textures.
