This healthy, filling breakfast casserole is like a warm blueberry muffin in a dish. It's naturally sweetened, packed with fiber, and designed with low-point ingredients in mind.
Why You'll Love It
Meal-prep friendly – Make it once, eat all week
Naturally sweet – No refined sugar, just blueberries and optional zero-point sweetener
High in fiber and protein – Keeps you full for hours
Customizable – Swap berries or nuts as you like
Ingredients
Dry Ingredients
2 cups rolled oats (old-fashioned, not instant)
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
Wet Ingredients
1½ cups unsweetened almond milk
2 large egg whites (or 1 whole egg)
¼ cup unsweetened applesauce (or mashed ripe banana)
1 teaspoon vanilla extract
Stevia or zero-point sweetener, to taste (optional)
Add-ins & Topping
2 cups fresh or frozen blueberries (divided)
2 tablespoons sliced almonds (for topping)
Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a 9-inch round pie dish with cooking spray.
Step 2: Mix dry ingredients
In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt.
Step 3: Mix wet ingredients
In a separate bowl, whisk the almond milk, egg whites, applesauce, vanilla extract, and sweetener (if using) until well combined.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Stir until everything is evenly moistened. Gently fold in half of the blueberries (about 1 cup).
Step 5: Assemble the casserole
Transfer the mixture to your prepared baking dish. Spread it evenly with a spatula. Scatter the remaining 1 cup of blueberries on top, then sprinkle with the sliced almonds.
Step 6: Bake
Bake for 35–40 minutes, until the center is set and the top is golden brown. A toothpick inserted near the center should come out mostly clean (a little moisture from the berries is fine).
Step 7: Cool slightly & serve
Let the casserole rest for 5–10 minutes before slicing. Serve warm, as is or with a drizzle of almond milk.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 5 days.
Reheat: Microwave individual portions for 30–45 seconds, or reheat in a 350°F oven for 10 minutes.
Freeze: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Estimated Weight Watchers Points
The following is a general guide – always verify with your specific plan and ingredient brands.
For 6 servings (using unsweetened almond milk, egg whites, no added sweetener, and no banana):
| Ingredient | Approx Points (6 servings) |
|---|---|
| 2 cups rolled oats | 12 |
| 2 egg whites | 0 |
| 1½ cup unsweetened almond milk | 1 |
| ¼ cup unsweetened applesauce | 0 |
| 2 cups blueberries | 0 |
| 2 tbsp sliced almonds | 2 |
| Baking powder, cinnamon, salt, vanilla | 0 |
Total for entire dish: ~15 Points
Per serving (1/6 of dish): ~2–3 Points
To lower points further: Omit the sliced almonds (saves ~2 total / ~0.3 per serving).
To raise protein / keep points low: Add 1 scoop of vanilla or unflavored protein powder (adjust liquid slightly).
Variations
Mixed berry: Use raspberries, blackberries, or a berry blend.
Apple cinnamon: Replace blueberries with 1½ cups diced apple and add an extra ½ tsp cinnamon.
Pumpkin spice: Use ¼ cup pumpkin purée in place of applesauce, and swap cinnamon for pumpkin pie spice.
Dairy-free / vegan: Use flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of egg whites, and keep almond milk.
Serving Suggestions
With a dollop of nonfat plain Greek yogurt (extra protein, 0 points on many plans)
With a drizzle of sugar-free maple syrup
Alongside a hard-boiled egg for a balanced breakfast bowl
Enjoy your warm, cozy, guilt-free breakfast!
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