Growing up, one of my fondest memories was going out and picking wild blackberries and bringing them back so my grandmother could make us delicious treats! My cousin and I would spend hours and suffer cuts from thorns getting as many berries as we could.
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Wild Blueberries are wildly different from the regular blueberries you normally find in the produce section. Don’t be fooled by their size—they pack more into their tiny blue bodies than any other blueberry on the planet! These tiny gems have a more intense flavor than regular blueberries, probably due to the fact that the plants are more genetically diverse with thousands of interlocking plants spreading and interlocking naturally across fields over thousands of years. That diversity is what gives Wild Blueberries their complex and delicious flavor—an extraordinary mix of tart and sweet.
Additionally, Wild Blueberries have two times the antioxidant capacity of the larger cultivated blueberries. A growing body of research shows the potential health benefits of Wild Blueberries including gut health, diabetes, cancer, and brain health. 99% of the Wild Blueberry crop is frozen fresh at harvest, which locks in their nutrition and taste. They are truly a gift from Mother Nature — they have occurred naturally in barrens and fields in Maine and Eastern Canada for 10,000 years. The retail price for a 15-ounce bag of Wild Blueberries starts at $3.59. A 3-pound bag retails for about $10.
In the mornings, I’m usually looking for something that is healthy, hearty, and fast when I’m getting ready for work. This baked oatmeal dish fit the bill – and it’s great either warm of cold!
- 2 medium ripe bananas, sliced into 1/2" pieces
- 1 1/2 cup wild blueberries
- 1/4 cup honey
- 1 cup uncooked quick oats
- 1/4 cup chopped pecans
- 3/4 tsp cinnamon
- pinch of salt
- 1 cup fat free milk (or any milk you desire)
- 1 egg
- 1 tsp vanilla extract
- Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
- Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, and 1-2 tbsp of the honey. I just dripped honey over the entire dish.
- Meanwhile, in a medium bowl, combine the oats, half of the nuts, remaining cinnamon, and salt; stir together.
- In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
- Pour the oat mixture over the bananas and blueberries.
- Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and nuts over the the top.
- Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.