In honor of heart month, (February) I wanted to feature a heart-healthy and antioxidant rich Blackberry Baked Oatmeal recipe that was given to me by the Oregon Raspberry & Blackberry Commission. Oatmeal is one of the best things you can eat for breakfast to promote heart health because it lowers your blood pressure. But, add berries to the mix and it’s even better. They help you maintain a healthy weight, keep your brain working better, control your cardiovascular system and possibly prevent cancer and type 2 diabetes.
If you have a sweet tooth, try eating berries as a substitute. That way you’ll be reducing your sugar intake and get the anti-aging benefits of the berries. Blackberries have been used for medicinal purposes as far back as 2,000 years. They were used by the Romans and Greeks to heal conditions from infections to deadly bites. The Greeks used them to treat gout and referred to them as “gout berries.”
The Oregon Raspberry & Blackberry commission is an agricultural group that represents the farmers and packers of Oregon berries. Oregon is the #1 producers of blackberries and the #4 growing region for raspberries. All of their berries are grown on family farms and Oregon has the ideal climate to produce great-tasting and nutritious berries. When they’re processed into cans or frozen, all of the phytochemicals and antioxidants are locked in within 24 hours of the harvest. That way they are available year round and are even more affordable than fresh berries.
Check out their buying tips by clicking here.
Enjoy this Blackberry Baked Oatmeal recipe!
- 2 ¾ cups old-fashioned rolled oats
- ½ cup sliced almonds, optional
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups 2% milk or nondairy milk
- 2 eggs, beaten
- ¼ cup honey or maple syrup
- 3 tablespoons butter, melted
- Finely grated zest of 1 orange, optional
- 1 ½ cups frozen blackberries
- Preheat oven to 350˚F. Lightly oil a regular 12-cup muffin tin.
- In a mixing bowl, stir together oats, almonds, baking powder, cinnamon, and salt. Stir in milk, eggs, honey, butter, and zest. Fold in berries.
- Divide oat mixture among muffin cups (they will be full to the brim), and bake until the tops are firm to the touch for 30-35 minutes.
- Cool muffins in the pan for 10 minutes, then run a knife around the edge of each one and remove to a cooling rack. Once cool, place in a resealable bag and refrigerate or freeze. To reheat, microwave in 30-second bursts until warm.