After having my son, I am lucky enough to work with a company that has allowed for a flexible work schedule. I now work from home two days a week. Its a huge time saver for me considering my commute is about an hour and a half each direction to my office. Having 3 more hours to spend time with Tommy on those days is a total blessing. With this new mixed schedule I’ve been working more to find breakfast recipes that are great for both types of work days. Today’s recipe for Mixed Berry Baked Oatmeal is part of that experimentation.
I like this recipe because it hits all the important breakfast criteria. It’s filling (a bunch of protein!), it has a fruit serving for the day, and it’s super tasty. Hello-what more do you need to get you through the morning? Aside from the protein from the oats alone, there’s also eggs, pecans and almond milk to help add to the content. And while protein is great, the bright bursts of berry fruits are what you continue to dig for in each bite. I used a cherry berry mix (blueberries, blackberries, raspberries, and cherries) because I love the mixture of tart and sweet. But, really you can use as few or as many different berry combinations as you like in this dish.
The dish is (almost) a dump and bake meal. With a few little pre-whisks, you’re ready to shove the pan in the oven, sit back and wait for the delicious results.
A few ways to enjoy:
- Eat it right out of the oven at home. You can add a little yogurt of your choice to the top too! (I use coconut yogurt to keep the meal dairy free)
- Bake, cut into squares and store in the fridge. Bring your square to work and heat and eat at the office
- Share this dish at a brunch or breakfast potluck
…all for the love of the dish
- 3 cups old fashioned oats
- 1 &1/2 cups frozen berries of choice (I used a cherry berry mix)
- 3 eggs
- 1 cup unsweetened almond milk
- 1/4 cup coconut oil
- 1/2 cup chopped raw pecans
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
- Preheat oven to 350 degrees.
- Line the bottom of a 9x11 cake or casserole pan with 1 cup of frozen fruit. If they are extra large pieces, you can cut them into smaller bits. I halved my cherries first.
- In a large bowl mix together all dry ingredients (oats, brown sugar, pecans, cinnamon, nutmeg and salt). Pour evenly over fruit in pan.
- Next whisk together eggs, almond milk, coconut oil (melted), vanilla and maple syrup. Pour this mixture evenly over oats and fruit in the baking pan.
- Top with remaining half of cup of berries and push down into oats.
- Bake for 30 minutes, let cool for 10 minutes and then cut into bars for serving.