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Baked Oatmeal with Blueberries

Atkins Baked Oatmeal with Blueberries
Net Atkins Count ™
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Phase: Phase 4
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 2/3 cup, chopped Pecans
  • 1 1/2 cup Oats, quick cooking, raw
  • 45 grams Whey Protein Concentrate (30g=1/3 cup)
  • 1/3 cup Hemp Hearts
  • 3 Tbsp Chia Seeds
  • 1 1/2 tsp Cinnamon, ground
  • 3/4 tsp Pumpkin Pie Spice Mix
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 3 tbsp Butter, unsalted
  • 1 3/4 cup Almond Milk, plain, unsweetened
  • 1/3 cup Maple Syrup (sugar-free)
  • 2 each Egg
  • 2 tsp Vanilla Extract
  • 1 1/2 cup Blueberries, fresh


Ingredient note: 45 grams of whey concentrate protein powder is equivalent to ½ cup.
  1. Heat oven to 375. Prepare a 9 by 9 baking dish with cooking spray.
  2. Spread the pecans on a rimmed baking sheet and toast in the oven for 5 minutes. Cool and roughly chop.
  3. In a large bowl, combine pecans, oats, whey protein, hemp hearts, chia seeds, cinnamon, pumpkin pie spice, baking powder, and salt. Melt the butter and drizzle 1 ½ tablespoons onto the oat mixture and stir to combine, setting remaining butter aside.
  4. In a medium bowl, whisk together the milk, eggs, syrup, and vanilla. Add to the oat mixture and stir to thoroughly combine.
  5. Sprinkle 1 cup of blueberries along the bottom of the baking dish. Pour the oat mixture over the blueberries, and sprinkle the top with the remaining blueberries. Bake for 40-45 minutes, or until top is golden and there is no wiggle when gently shaken. Remove from oven, let cool and drizzle the top with the remaining melted butter. Cut into 6 equal pieces and serve warm.

Cooking Tip

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.