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Blueberry Oatmeal Bake – Great for Diabetes!

Blueberry Oatmeal Bake – Great for Diabetes!

by Chef Heather Casto, Contributor to Healing Recipes on

Blueberry Oatmeal Bake (9 portions)
2 1/2 cups Old Fashioned Oats
1/2 cup Cooked Barley
1/2 cup Agave Nectar
2 tsp Baking Powder
1/2 tsp  Salt
1 tsp Ginger, fresh grated
2 Egg Whites
1 Egg
1 1/4 cups Almond Milk
1/4 cup Coconut Oil
1 tsp Vanilla Extract
1 1/2 cups Blueberries (fresh or frozen)
1/2 cup Walnuts, chopped

1 – In a large bowl, combine the oats, barley, baking powder and salt.
2 – In a separate bowl whisk the egg whites, egg, almond milk, coconut oil, ginger, agave nectar and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes.
3 – Stir in blueberries and nuts.
4 – Transfer to 9in. x 9in. baking dish lightly coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned.

These ingredients are helpful because:


Blueberries are extremely rich in antioxidants. The dark purple pigment in blueberries contain a phytonutrient known as anthocyanin. This helps reduce LDL (bad) cholesterol. Anthocyanin also enhances the vitamin C content of the berry and helps strengthen cardiovascular health, cancer and diabetes among others.


Ginger is a fantastic and natural antioxidant with powerful anti-inflammatory compounds called gingerols. Ginger not only boosts the immune system but also helps soothe the digestive system. This is important for people with diabetes because elevated blood sugar tends to impair digestion and lead to gastrointestinal complications.


Nuts help control glucose levels and improve the body’s response to insulin. The healthy fats in walnuts promote cardiovascular health and weight loss—important for diabetics trying to avoid serious health complications. Walnuts are exceptionally high in antioxidants, which can also lower the risk for coronary heart disease that often results from having diabetes.

Whole Grains (oats and barley)

These are complex carbohydrates loaded with fiber, which break down slowly into glucose in the body, keeping blood sugar levels in the bloodstream at a manageable level. Whole grains are a strong ally in the fight against weight gain and obesity, both of which predispose you to diabetes and a variety of complicating health problems. Oats are especially high in fiber and loaded with vitamins and minerals. They also contain saponin, which helps the pancreas regulate insulin production. Barley is perfect because it is high in soluble fiber and has the lowest glycemic index of all the grains.

Read more: Basics, Cholesterol, Diabetes, Diet & Nutrition, Eating for Health, Food, Health, Heart & Vascular Disease, Vegetarian, , , , , , , , , , , , ,

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+ add your own
11:19AM PDT on Jul 29, 2013


9:06AM PDT on Jul 29, 2013

SOunds good,thanks for sharing

12:19PM PDT on Jul 31, 2012


5:47PM PST on Nov 20, 2011


5:11AM PDT on Oct 3, 2011

Very nice - thank you

11:36AM PDT on Oct 2, 2011

sounds really good

8:18PM PDT on Sep 29, 2011

Barley's a different addition. This one I'm saving for a try out.

6:44PM PDT on Sep 26, 2011

Sounds wonderful! I LOVE Blueberrys!!

6:30AM PDT on Sep 25, 2011

Here is an except from an article by Dr. Mercola regarding misinformation about Agave and the dangers for diabetics.
(whole article here

"Depending upon where the agave comes from and the amount of heat used to process it, your agave syrup can be anywhere from 55 percent to 90 percent fructose! (And it’s likely you won’t be able to tell from the product label.)

This range of fructose content hardly makes agave syrup a logical choice if you’re hoping to avoid the high levels of fructose in HFCS (high fructose corn syrup).

And if you’re diabetic, you should know that the alleged benefit of agave for diabetics is purely speculative. Very few agave studies have been documented, and most involved rats. There have been no clinical studies done on its safety for diabetics.

Since most agave syrup has such a high percentage of fructose, your blood sugar will likely spike just as it would if you were consuming regular sugar or HFCS, and you would also run the risk of raising your triglyceride levels. It’s also important to understand that whereas the glucose in other sugars are converted to blood glucose, fructose is a relatively unregulated source of fuel that your liver converts to fat and cholesterol."

4:36AM PDT on Sep 25, 2011

agave nectar? coconut oil? never seen these in australia ... no, wait a sec - i used to use coconut oil as a suntan oil, before we learned to slip, slop, slap to avoid melanomas.

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