Baked Oatmeal With Berries

Recipe for Good Health

Anybody on the hunt for make-ahead, easy breakfast recipes should stick around for this baked oatmeal recipe! While overnight oats have been a meal prep darling for a while now, every now and then, everybody craves the warmth of regular oatmeal.

With tender, sweet fruit baked right into the oats, this nutritious breakfast casserole tastes like a berry crisp! YIELDS: 4 – 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 1 hr 30 mins

Ingredients:

Nonstick cooking spray
1 c. sliced almonds
2 c. old-fashioned rolled oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
2 1/2 c. milk
2/3 c. maple syrup, plus more to serve
1 large egg
3 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1 c. fresh blueberries, divided
1 c. fresh raspberries, divided

Greek yogurt, to serve

Directions:

Preheat the oven to 375ºF. Lightly coat a 2-quart baking pan with cooking spray.

Line a baking sheet with foil and pour the almonds on top. Toast the almonds until lightly golden, 7 to 9 minutes. Reserve ¼ cup sliced almonds and coarsely chop the remaining.

In a large bowl, stir together the oats, chopped almonds, baking powder, cinnamon, ginger, and salt.

In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Stir the milk mixture into the oat mixture to combine. Add ¾ of the blueberries and raspberries and stir again.

Transfer the mixture to the prepared baking pan. Sprinkle with the remaining berries and almonds. Bake until the oatmeal is set and golden brown, 55 to 60 minutes.

Let the oatmeal cool for 10 minutes. Scoop a portion into a bowl and serve with additional maple syrup and a spoonful of Greek yogurt.

Tip: Use any berry you like in place of the blueberries or raspberries. Cut larger fruit, like strawberries, to a uniform size, about 1/2-inch pieces.

You can find more fabulous recipes on The Pioneer Woman Website.