Berry Baked Oatmeal (GF )
I love a good baked oatmeal. This is a tried and true favorite, inspired and adapted from the brilliant Heidi Swanson of 101 Cookbooks. It's flexible, easy and an amazing healthy breakfast for the holidays. If you're baking for a crowd and need a simple breakfast dish, THIS IS IT. Just double the recipe and throw it in a 9X13 pan. It has a just a hint of sweetness from the maple and bananas and would be even better with an almond butter or ghee drizzle, don't you think? The colors and nutty aroma are so festive and your body will thank you for the break from cinnamon rolls and white carbs. Mmmmmm.
Berry Baked Oatmeal (GF)
serves about 6, adapted from Heidi Swanson's recipe
- 2 cups rolled oats
- 1 cup pecans, toasted and chopped
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/4 tsp ground cardamom (optional)
- 1/2 tsp fine-grain salt
- 2 cups almond milk
- 1/3 cup organic maple syrup
- 1 large egg
- 3 tablespoons ghee, melted and cooled slightly
- 2 tsp vanilla extract
- 2 bananas, sliced into 1/2-inch pieces
- 1 1/2 cups mixed frozen berries
1. Preheat oven to 375 degrees. Butter the inside of a square 8-inch baking dish.
2. In a medium bowl, combine all the dry ingredients, oats, half the pecans, baking powder, spices and salt. In another medium bowl, whisk the wet ingredients together, the almond milk, maple syrup, egg, ghee and vanilla.
3. Put the banana slices in a layer at the bottom of the baking dish. Spread 1/2 the berries overtop. Cover with the oat mixture and then evenly pour the wet ingredients overtop the oats. Finally, scatter the remaining berries and nuts on top.
4. Bake in the oven for about 35 minutes, until the oats have absorbed the moisture and has set, golden brown. Feel free to drizzle a couple tablespoons of ghee overtop for some extra love. :D
I absolutely love this recipe! Whaddya think? You could really add any nut, seed, fruit or even an almond butter drizzle over this. Go nuts!