Creativity is something we are supposed to nourish as a parent, right? Sometimes I feel that my daughter is really here to nourish my own creativity. The breakfast requests I have received from her this week are birthday cheese and cinnamon sprinkles. Keep in mind she is 2 … so who knows what birthday cheese is. I gave her some Gouda and sang her happy birthday.
Needless to say, her out-of-the-box breakfast requests made me think cereal and milk just aren’t going to cut it. That’s when I thought of Blueberry Delight, which I have tasted at a couple dietitian meetings. This recipe was developed by kids, approved for school breakfast (that means it is really healthy), and is super delicious.
Step 1: Gather your ingredients, preheat the oven (350), and spray a 9x9x2 inch pan with cooking spray. Pretty simple and inexpensive ingredients. You can use fresh or frozen berries, but to save some money, purchase non-organic frozen blueberries.
Step 2: Combine 2 ½ cup oats, ¾ cup nonfat vanilla Greek yogurt, and ½ cup sugar. You are making a crust here, so it will end up crumbly. The yogurt is acting as a substitute for butter.
Step 3: Press the oatmeal mixture into the prepared pan. Pre-bake the crust for 10 minutes in the oven. I used a toaster oven (it’s summer – and this is a good idea). It worked great.
Step 4: Whisk together 1 egg and 2 TBSP of cornstarch. These two ingredients help thicken and set the yogurt so that the end product resembles a cheesecake.
Step 5: To the egg mixture, add 1 quart (or a 32 ounce container) of yogurt plus ½ cup sugar. Mix together until well blended.
Step 6: If you are using frozen blueberries, toss 1 ¾ cups of berries in a little bit of flour. If you are using fresh blueberries, skip this step.
Step 7: Gently fold the blueberries into the yogurt mixture until well combined.
Step 8: Pour the batter on top of the oatmeal crust and bake for 1 hour or until a toothpick comes out clean when you poke the center. In my toaster oven, the Blueberry Delight was done in 50 minutes.
Once the cake is done cooking, allow it to cool for 30 minutes and then refrigerate. We enjoyed this for dessert … who could resist? And then we had it again for breakfast. Next time I might add a splash of vanilla and sprinkle of cinnamon to the crust.
The best things about this recipe: it is a great source of high-quality protein; it contains a whole grain and a fresh fruit. As a mother and a dietitian, I consider that a win-win.
If you would like it, here’s the full recipe.
