Baked Oatmeal with Berries

I have been promising this easy baked oatmeal recipe to a few friends for quite some time. I love how it offers pure, lazy-morning comfort on the weekends and also gifts you with wonderful leftovers that will be relished during the week-day morning rush. The recipe is adapted from Super Natural Everyday and it is pretty easy to play around with the ingredients. Use any berries (fresh or frozen) or fruit — bananas and apples work great, your milk of choice, and omit or add any nuts you wish. Also great with seeds such as pumpkin or sesame.

Lately, to make this oatmeal, I have been using a mix of hemp and coconut milk because I love the creaminess they add to the buttery egg custard. But as mentioned above, any milk can be used here with great results. In case you are interested in making some hemp milk, you can find a how-to here. It truly couldn’t be easier with only two ingredients (add-ins are optional) and no nuts to soak overnight! In the good-to-know department, hemp seeds, also known as “hemp hearts” are incredibly healthy and lauded as one of the most nutritious seeds in the world. I love to douse my warm baked oatmeal with it, but if I’m feeling less virtuous, heavy cream, of course, is always welcome. Enjoy!

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BAKED OATMEAL WITH BERRIES

Author: Sandra Valvassori, adapted from Super Natural Everyday

Servings 6

Ingredients  

1x2x3x

• 2 cups old-fashioned rolled oats*
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon kosher or sea salt
• ½ cup almonds or nut of choice chopped, divided (or toasted pumpkin seeds)
• 2 cups milk unsweetened hemp milk, coconut milk, almond milk, or a mix
• ⅓ cup pure maple syrup
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 ½ Tablespoons unsalted butter or coconut oil; melted plus more for greasing baking dish
• 2 cups fresh or frozen berries divided

Instructions 

• Preheat oven to 375 degrees. Butter or grease an 8-inch square baking dish.**
• In a large bowl, combine the oats, baking powder, cinnamon, salt and 1/4 cup nuts.
• In a separate bowl, whisk together milk, maple syrup, egg, vanilla, and melted butter.
• Scatter half of the berries on the bottom of the baking dish and then scatter oat mixture evenly over the berries.
• Pour milk mixture into the pan over the oats, making sure all the oats are covered. Arrange remaining berries and nuts on top.
• Bake for 35 minutes or until the berries are bubbling, and oat mixture is set.
• Serve warm or cold.

Notes

*Buy gluten-free oats if you are avoiding gluten.
**I use a 9-inch square baking dish which works fine. Round or oval will also work.

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