Describe your summer so far. My own have been enjoyed with excellent company and drinks on porches and patios. Although it hasn’t been great to my tiny bank account, having laughs with friends has been therapeutic. Because of how much I worked last summer, I’m determined that this one will be different and stand out.
I thought I’d share my newest breakfast recipe discovery since berry season is almost here. It is based on the baked oatmeal recipe from Heidi Swanson’s most recent book, Super Natural Every Day. Another dish from Heidi’s book, a blackberry and macaroon tart, served as the model for my alterations. Though I found the baked oats dish on Lottie + Doof, the book is at the top of my wishlist.
In my version, coconut milk and flakes are added in place of the nuts. Although I used blackberries, you could also use raspberries or strawberries in this baked oatmeal dish. It is just sweet enough and tastes best after it has cooled and had a chance to set. For the recipe, continue reading!
Also read: Whole Wheat Waffles with Blueberry Ginger Syrup
INGREDIENTS
- 2 cups/7 ounces/200 grams of rolled oats
- 12 cup shredded unsweetened coconut
- 1 teaspoon baking powder without aluminum
- 1 1/2 teaspoons of cinnamon powder
- 12 teaspoon of sea salt, fine-grained
- 14 ounces of light coconut milk in one can
- 2 oz. / 1/3 cup water
- Pure maple syrup, 1/3 cup, 2 ounces, or 60 grams (or raw sugar)
- One big egg
- 3 tablespoons of salted butter that has been melted and slightly cooled (or melted coconut oil)
- Pure vanilla extract, two tablespoons
- 2 bananas that are ripe, sliced into 1-inch chunks
- 6.5 oz/185 g or 1 12 cups of blackberries or other berries
INSTRUCTIONS
- With a rack in the top third of the oven, preheat to 375 degrees.
- An 8-inch square baking dish should be greased or sprayed with cooking oil.
- Oats, coconut, sugar (if substituting for maple syrup), baking powder, cinnamon, and salt should all be combined in a medium basin.
- Pour the coconut milk, water, egg, half of the butter, vanilla, and maple syrup (if using) into another bowl.
- On the bottom of the baking dish, arrange the banana slices in a single layer.
- Place the bananas on a plate and cover with two-thirds of the berries.
- The dry oat mixture should be spread over the fruit, followed by the wet components. Make sure the milk percolates through the oats by shaking the baking dish.
- Spread the remaining berries on top and, if you’d like, top with additional coconut flakes and raw sugar.
- Bake for 45 minutes, or until brown on top. Your baked oats should be taken out of the oven and given some time to cool. Before serving, drizzle the remaining melted butter over the top.
NOTES
Adapted from Heidi Swanson’s Super Natural Every Day.
around 8 people are served (or me for a week!).