I thoroughly enjoy my weekends; one reason is because I love to put time and thought into my favorite meal of the day, breakfast! This morning, I wanted something warm and comforting and have been itching to use the frozen berries that have been sitting in my freezer. I hadn’t had oatmeal in a while, so an oatmeal bake it was! So simple, easy, and allowed me time to get ready for church while it baked away in the oven.
Oatmeal is great for many reasons; it’s contains fiber which help keep you feeling full and helps lower cholesterol, is hearty, filling, and a blank slate for flavors. I used a mixed berry blend of raspberries, blueberries, black berries, and cherries, but a variety of other fruits would be great substitutions: strawberries, apples, pears (just to name a few!).
You can also play around with the spices or flavorings. I used a combination of cinnamon, nutmeg, brown sugar, and vanilla extract. Use what you like best! This can easily be tapered for fall when pumpkin season is in full swing or for an early Christmas brunch with cranberries and nuts.
Hope your Sunday is filled with yummy smells and tastes!
Berry Almond Oatmeal Bake:
- 1 banana, mashed
- 3/4 cup unsweetened almond milk
- 1/4 cup water
- 1 chia egg (1 Tbsp chia seeds + 3 Tbsp water, let sit for 5 minutes)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup oats
- 1-2 cups frozen berries
- 1/4 cup slivered almonds
Combine your banana, liquids, spices, and “egg” first. Mix until well combined and sugar is partially dissolved. Add your oats last and toss them until they are all moistened by the liquid. Spray a round baking dish or pie pan with a little cooking spray and spread out the oat mixture until it is even. Top with frozen berries of your choice and slivered almonds
Bake on 350 for about 25 minutes. Allow the oatmeal to sit and cool for about 5-10 minutes then serve warm! Serves 3-4 people. Enjoy!