This summer I’ve tried really hard to eat breakfast every day because I know it’s important way to start the day. My problem is that I don’t like many typical breakfast foods so I was mainly eating fresh fruit and yogurt. I enjoy fresh fruit as breakfast but after having it for a month straight, I was getting tired of it. I wanted to make a breakfast that would last me for several days, was semi-nutritious, and was filling.
I saw a recipe for baked oatmeal with berries and was intrigued. My husband loves oatmeal with fruit in it but I am really not a fan. However, after reading the recipe I thought that having oatmeal baked along with the berries would really help out. I opted not to put bananas on the bottom of the oatmeal but next time I think I will add them.
The oatmeal was actually very good. It lasted us for 4 days of breakfast, both my husband and I eating it on each of the 4 days. The oatmeal was slightly sweet and the tartness of the berries contrasted with it nicely. I liked the texture of this baked oatmeal a lot more then instant oatmeal. It was very filling and I didn’t have to snack in between breakfast and lunch. The great thing about this recipe is that you can use any type of fruit in the oatmeal. This is going to be a great breakfast during the school year that I can make on Sundays and eat throughout the week.
Baked Oatmeal with Berries (adapted from So, How’s it Taste?)
2 c. old-fashioned rolled oats
1/4 c. chopped almonds
1 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1/3 c. honey
2 T. brown sugar
2 c. low fat milk
2 large eggs, lightly beaten
3 T. unsalted butter, melted and cooled slightly
2 t. vanilla
3 c. berries, fresh or frozen (I used blueberries, strawberries, and raspberries)
1. Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray.
2. In a medium bowl combine the rolled oats, almonds, baking powder, cinnamon, and salt.
3. In another medium bowl combine the honey, brown sugar, milk, eggs, butter, and vanilla. Mix well.
5. Pour the liquid ingredients over top of the oats making sure to cover the oats. Top with the remaining berries.
6. Bake for 35-40 minutes or until the top has browned. Remove from oven and let cool 10 minutes before serving.
**To store oatmeal simply cover with plastic wrap and store in the refrigerator. When serving, place a cup of baked oatmeal in a bowl and heat for 30 seconds in the microwave.**