4 cups (320g) old-fashioned oats
1 ½ cups (360mL) unsweetened vanilla almond milk
2 cups (492g) unsweetened applesauce
4 large eggs
½ cup (120mL) sugar free maple syrup
4 teaspoons pure vanilla extract
1/3 cup stevia (or sweetener of choice)
1 tablespoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
18 ounces fresh blueberries
Glaze:
9 ounces nonfat Greek yogurt
6 tablespoons sugar free maple syrup
½ teaspoon ground cinnamon
¼ teaspoon pure vanilla extract
¼ teaspoon almond extract
Preheat oven to 350 degrees. Spray a 9” x 13” glass baking dish with cooking spray.
In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla, stevia, cinnamon, baking powder, and salt. Gently fold in blueberries.
Pour into prepared baking dish. Bake for 35 minutes or until set and lightly brown.
Serve warm or cold with glaze. Store in refrigerator for up to one week.
For glaze, stir all ingredients together in a bowl. Cover and refrigerate.
I reheat each piece in the microwave on HIGH for 30 seconds. Top warm oatmeal with a couple spoonfuls of glaze (the glaze will melt), 5g fat free Reddi Wip and a sprinkle of cinnamon/Stevia mixture.
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0-Point Coffee
2 heaping scoops of pumpkin spice coffee, brewed (2 cups)
2 heaping tablespoons Stevia (I like sweet!) 
13ml Coffeemate sugar free pumpkin spice creamer
81ml Kroger CARBmaster chocolate milk
Brew coffee. Pour over Stevia in cup; stir. Add creamer and milk; stir to blend.
