Single Serve Blueberry Pecan Oatmeal Bake

You know what’s interesting? I love to scour through tons of different blogs to get inspiration and recipes for my meals—but I rarely (if ever) look through my own archives.

So this morning, I did just that. I scrolled through my own recipe page for some breakfast inspiration.

In reality, this is the easiest thing to do. Since the meals were made in my own kitchen—chances are I have most of the ingredients on hand. When I haven’t gone grocery shopping in two weeks, that is a must.

By the way, I usually go grocery shopping every week (or multiple times a week)—so the fact that I haven’t gone in two weeks is totally out of character. Thank goodness for frozen veggies and fruits.

I digress.

While scrolling through my ‘recipes’, this caught my eye: single serve coconut oatmeal cookie.

Of course, even my own recipes could use a little tweaking based on what I have on hand or what I have a taste for.

Single Serve Blueberry Pecan Oatmeal Bake

1/3 C. old-fashioned oats

1 scoop protein powder (I used vanilla Sun Warrior)
1/2 t. cinnamon
1 mini scoop stevia
1/4 C. frozen blueberries
1 T. chia or flax seeds (chia for me!)
3 T. unsweetened vanilla almond milk
1 T. pecan chips
Blend the old-fashioned oats using a food processor or blender! If you want your cookie more on the chunky side, then skip the blending and simply stir.

I chose to blend up my oats, and then I mixed all the ingredients together.

Spray a mini baking pan/oven-safe bowl with non-stick spray. Add your mixture and smooth the top. (I spread coconut oil in my mini baking pan.)

Ready to bake:

Bake at 350 degrees for about 10 minutes or until the edges are browned.

Ready to eat:

Topped off with almond butter, blueberries, and pecans!

Getting inspiration from my own recipes was indeed a success! Not only that—but I also realized my recipe page is in major need of an update.

Have a fab Saturday!

<3 Stefanie Do you ever look back at your own blog posts for inspiration?