Just out of the oven.
Oatmeal Bake with Mixed Berries - serves 8
Carlories per serving: 333
½ cup sliced or slivered almonds
½ cup chopped walnuts
2 ½ cups old-fashioned rolled oats
1 teaspoon baking powder
1 ¼ teaspoons cinnamon
½ teaspoon salt
1 cup blueberries
1 cup chopped strawberries
½ cup raspberries
1 ¾ cup unsweetened vanilla almond milk (or milk of your choice)
½ cup organic, dark maple syrup
2 ½ teaspoons pure vanilla extract
¼ cup ghee or butter, melted
1 tablespoon raw turbinado sugar, for sprinkling over as topping (optional)
Greek yogurt or whipped cream, optional topping
First of all, prepare and measure all ingredients by going down each item on the list. Makes things a lot easier. I add this for those who are just starting out and for me also, to remind me that putting it together like that makes the process a breeze.
Preheat the oven to 350°, and lightly spray a 9 by 9 inch ceramic or aluminum baking pan, or 2 ½ quart baking dish, with cooking spray.
In a small bowl, combine the sliced or slivered almonds with the chopped walnuts, and reserve ¼ cup to sprinkle over top of the oatmeal bake before baking.
Add the oats, baking powder, cinnamon, salt and the ¾ cup of remaining nuts into a large bowl, and toss to coat and combine.
Next, place all the berries into a bowl and toss to combine. Reserve a scant ½ cup to sprinkle over top of the oatmeal dish before baking. Fold the remaining berries into the dry oat mixture.
Prepare the wet ingredients by whisking together eggs, almond milk, maple syrup and vanilla. Pour this over the oat mixture, and then pour in the melted ghee or butter. Using a spatula, gently fold the ingredients together until well combined.
Pour the oatmeal mixture into your prepared baking dish, gently smoothing out the top a bit. Sprinkle the reserved berries and nuts evenly on top.
Bake, uncovered, for 40 to 45 minutes (mine was perfect at 45 minutes), then remove from oven and sprinkle with the raw turbinado sugar, if using. Allow to cool for 5 to 10 minutes.
Serve the oatmeal bake warm, just as it is, or topped with Greek yogurt or whipped cream.
I sprayed the baking dish with Avocado oil, but use your favorite cooking spray or whatever you use to grease before you add all the mixture.
I like to add fresh mixed berries but frozen ones can also be used. I will no doubt be doing this when I am out of fresh berries.
I had no blackberries. They would have made a lovely addition.
The nuts I used were walnuts and pecans. I ran out of almonds and didn't want to make a special trip to the store just for those. I substitute a lot of items lately as I would rather use what is already in the pantry, or fridge.
Ingrid advised using old-fashioned, rolled oats, not quick cooking, for texture purposes. Instant oats will make the consistency way too mushy.
I used almond milk but any favorite one could be used here.
I stuck with the butter I had on hand, rather than ghee. Ingrid's recipe said coconut oil could be used.
I didn’t have turbinado sugar and would have substituted brown sugar, light or dark. I thought this was fine without. (Click here to read all about turbinado sugar.)
From the original recipe: "Pure maple syrup for sweetness, or other options: Maple syrup is a lower glycemic index option, which is why we love it so much in our household. But feel free to use brown or regular sugar, apple sauce or mashed bananas, honey, or your preferred type of sweetener."
Gregg was out of the house for the day so I made this just for me, with substantial leftovers that were frozen for days. I thought it was excellent!