Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: July 24th, 2013
Shed dessert guilt with baked blueberry oatmeal
The Daily Meal reached into my heart and pulled this out. I didn't even know it was in there.

The Daily Meal reached into my heart and pulled this out. I didn’t even know it was in there.

In case you missed the Erie Times-News story this morning about the huge berry harvest we’re enjoying this year, check it out.
While last year we were all griping about the late freeze that killed fruit blossoms, and hot, dry weather that was hard on everything, 2013 berry yields are among the best in recent memory.
I’m tempted to go home and make a cobbler tonight, but Rhubarb Blueberry Baked Oatmeal looks a lot less guilt-ridden.
It could serve as a hearty, healthy dessert after dinner as well as a hearty, healthy breakfast that, providing you make it the night before, takes no weekday morning time at all. Just scoop, warm if you like, and eat.
By the way, if you don’t have oat flour, just grind up the same amount of oats in a blender or food processor until it looks like flour.

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