Ever since Emerson began eating eating real food Once Upon a Farm cold-pressed pouches have been a favorite in our house. Not only are they convenient and easy to grab-n-go for a quick snack or meal add-on, but as a parent they take the food frustration out of the equation. It’s not unusual for our little one(s) to be picky eaters especially as they grow and acquire their own preferences for both flavors, colors, and textures. Nine times out of ten Emerson stares at that little floret of broccoli on her plate as if it might actually jump up and scare her. So having Once Upon a Farm there to fill the void of vegetables and other nutritious ingredients makes me less worried she may not be getting all of that good-for-you-stuff I know she needs.
Each and every pouch is filled with wholesome, organic ingredients (nothing else!) that are cold-pressed to lock in nutrients so there’s no guesswork as to those “extra” additives you often find in packaged foods. We love them by themselves and also incorporating into breakfasts and snacks. One of our favorite ways to use them is in my baked oatmeal. Oats are a popular staple in our house and Emerson loves them! They are easy to dress up with fresh fruit, nut butter, and yogurt. Baking them with an OFarm pouch adds not only a fun (completely customizable) flavor but all of those essential nutrients to start the day right! This breakfast, which is baked right in my favorite skillet, is fun to eat together straight from the pan, too! You can easily add your own touch to this recipe by selecting any flavor pouch and/or using any combo of toppings. It’s the perfect way to make healthy food fun for the whole family!
Blueberry Baked Oatmeal
Author: The Hungry Happy Mama
Yields: 2 servings
Prep time: 5 minutes
Bake time: 25-30 minutes
- 3/4 cup gluten-free old fashioned oats
- 1 tbsp flax meal
- 1/2 tsp cinnamon
- 1 Once Upon a Farm cold-pressed pouch (any variety you like!)
- 1/2 c oat milk (or sub another dairy-free kind)
- 1/2 tsp vanilla extract
- toppings of choice: fresh fruit, nut or seed butter, maple syrup, crushed nuts, dairy-free chocolate chips, etc.)
- Preheat your oven to 350F and lightly spray or grease a small skillet (I used this one) or small oven-safe baking dish.
- In a bowl combine the oats, flax, and cinnamon.
- Add in the pouch, oat milk, and vanilla ad whisk until everything is combined.
- Pour the mixture into the prepared pan and place in the oven to bake for 25-30 minutes or until the oats have set and begun to turn golden brown on top.
- Allow the pan/oats to cool before topping and serving.
Storing: Leftovers will keep best in an airtight container in the fridge for up to 5 days.