Baked Berry Oatmeal
We often have special days when we’d like a little something special for breakfast, but let’s be honest, this mom isn’t always that excited to give up our auto-pilot routine of oatmeal and smoothies.
This recipe is the perfect solution. It’s quick and easy to prepare, especially if you measure out your dry ingredients the night before. Then pop it in the oven for 45 minutes while you do everything else you need to, and it comes out beautiful, delicious and quickly consumed.
It’s made of simple ingredients, and chances are good you have everything you need to make it right now!
I like to dress it up with a drizzle of vanilla cashew cream, but it’s also delicious without!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 45 minutes |
| Servings |
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- 3 cup rolled oats
- 1 cup almond flour or more oats see note
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup ground flax
- 1/4 cup chopped nuts or seeds optional
- 4 cup plant milk
- 1/2 cup coconut sugar or sweetener of choice see notes
- 2 tablespoon vanilla extract
- 4 cup frozen berries or more to taste
- Vanilla Cashew Cream optional
- 1/2 cup cashews preferably raw, unsalted
- 1 cup water
- 2 T pure maple syrup
- 1 tsp vanilla
- 1/8 tsp salt
Ingredients
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- Preheat oven to 375. Line a 8x11 or 9 inch square casserole dish with parchment or grease well.
- Spread half of berries across bottom of pan (no need to thaw frozen berries)
- Combine dry ingredients and spread them evenly over berries.
- Combine wet ingredients and spread evenly over dry ingredients.
- Spread remaining berries across the top. Sprinkle with salt and additional sugar if desired. Bake for 45 minutes or until top appears dry and firm.
- During baking time, make cashew cream if desired. Puree all ingredients in high speed blender until smooth! (If you're having difficulty getting it smooth, blend, then allow to soak for 5-10 minutes and blend again--small pieces soften much more quickly!)
Note: can also use 8 inch square dish but bars will be quite thick and may need additional cooking time.
If using liquid sweetener decrease milk to 1 3/4 cup.
These are what I like to call "gently sweet." You can add more sweetener to taste, or offer maple syrup or vanilla cashew cream as a topping if desired.
Although not required, some fat in the recipe is highly recommended. I prefer the unsaturated fat in nuts—if you don’t have almond flour you can purée almond or peanut butter or other nuts in with the plant milk to add the fat.
This doubles well--I used a 10x15 casserole dish and baked it at 400. Thanks to the lack of eggs, it's really just personal preference how dry and well-cooked you like it.
I suspect you could decrease cooking time by thawing berries in advance or using fresh, though I haven't tried.