Baked Oatmeal with Berries
Featured in The Flour Craft Bakery & Cafe Cookbook, this recipe is my husband, Rick’s absolute favorite breakfast and he has literally been eating it every morning for years. Best of all, you make it ahead in one big batch on the weekend and can reheat it each morning, for a fresh, warming breakfast to fuel all your winter activities. Top with yogurt or almond milk and fresh berries for a filling, and healthy breakfast to keep you going all morning long.
I generally make this with mixed, frozen berries but diced pears, apples, or fresh stone fruit would all be great. Use what you have on hand. It always comes out delicious!
Photo by Erin Scott Studio.
BAKED OATMEAL WITH BERRIES
Yield 8 - 10 servings
Ingredients
2 cups gluten-free rolled oats
3/4 cups whole almonds
3/4 cups walnuts
1/4 cup brown (or coconut) sugar
1 tsp ground cinnamon
1/2 tsp Kosher Salt
1 tsp vanilla extract
1 large egg
(1) 15 oz can light coconut milk
2 cups frozen mixed berries
Method
Preheat the oven to 375°F degrees. In a 2-quart baking dish, place the frozen berries (or chopped fresh fruit).
In a medium mixing bowl, add all the other ingredients and stir to combine.
Spread the oat mixture over the berries in the baking dish. Bake for 45 minutes until berries are bubbling and oatmeal is golden brown.
Serve warm with yogurt or fresh berries and almond milk. Keep extras in the fridge and reheat in the microwave for a hot breakfast all week.
Enjoy!
