In a large bowl, combine the oats, molasses, Steviva Blend, baking powder and salt.

Whisk the egg whites, whole egg, milk, oil and vanilla; add to dry ingredients and stir until blended.

Let stand for 5 minutes. Stir in peaches and blueberries.

Transfer to an 11-in. x 7-in. greased baking dish.

Sprinkle with walnuts.

Bake, uncovered, at 350°F for 35-40 minutes or until top is lightly browned and a thermometer reads 160°F.

Serve with additional milk if desired.


Sweetener Notes:  For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Baked Blueberry and Peach Oatmeal


October 13, 2016

This recipe is pretty high in the carbs but, the fibers off-set it quite a bit. This is a great all natural breakfast recipe that will sustain you for hour yet, will not result in a sugar high or come down. I have it before my bike ride and so should you.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 10 cups


3 cups old-fashioned oats

1 tsp molasses

1/4 cup Fructevia, Steviva Blend (or a dash of stevia)

2 tsp baking powder

1/2 tsp salt

2 egg whites

1 egg

1 1/4 cups milk

2 tsp coconut oil (you can substitute butter, margarine or oil of choice)

1 tsp vanilla extract

15 oz. fresh peaches (chopped)

1 cup fresh blueberries

1/3 cup chopped walnuts


Nutrition Facts

Serving Size1 cup
Sodium362 mg
Potassium249 mg
Protein6 g
Cholesterol19 mg
Sugar1 g
Total Fat6 g
Saturated Fat2 g
Polyunsaturated Fat2 g
Monounsaturated Fat2 g
Trans Fat0 g
Total Carbohydrates25 g
Dietary Fiber4 g

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