Healthy Berry Baked Oatmeal
Hey friends, happy Monday! While Mondays aren’t always my favorite day of the week (ok, they never are) I try to get back on track with work and get ready to start fresh. One of the ways I do this is by making sure I start each day with a good breakfast, which is almost always oatmeal, at least Monday through Friday.
When I first met my boyfriend Tom, he was an oatmeal guy too. Except we liked oatmeal in different ways… I always put peanut butter/nuts and banana/berries in mine. Tom was adding hot cocoa mix as a sweetener into his. Besides the fact that it really isn’t the healthiest thing to do, he told me he would be getting hungry for lunch pretty early in the morning. So I figured I would suggest making the oatmeal how I typically do.
I never want to pressure him into changing his ways and want him to make his own food choices, but that doesn’t mean I can’t encourage a healthier alternative. I showed him my peanut butter and banana ordeal and I’m happy to report that Tom eats it now every single morning! He even buys natural PB (he used to use the ones with all the added oils, sugars, etc.).
The best part about it? He LOVES it. He constantly tells me how much better his breakfasts are now and he loves that he stays full until lunch time. It’s funny because he used to say “but my oatmeal is only XX calories!” (less than the pb/oatmeal combo) but then I emphasized to him about how often times “real” food can have more calories, but is much better for you and not some powdered chemical-filled cocoa.
Although his breakfast isn’t difficult to put together, I wanted to make him something else to have during the week that he could easily pop a slice into the microwave. I know that eating oatmeal with peanut butter and banana every morning may not appeal to everyone.
This Berry Baked Oatmeal came to me when I was thinking of ways I could make his typical oatmeal breakfasts slightly more interesting. It comes together in a flash and is filling enough to last to lunch thanks to the addition of eggs (protein+carbs=satiety). The berries bake into the oatmeal and their juices burst all throughout. Its seriously so good. You’ve gotta try it!
- 1 cup toasted pecans, chopped. (Toast in oven for 5 minutes on 350F, be careful they don't burn!)
- 2 cups old-fashioned oats
- 1 tbsp. cinnamon
- 1 tsp. baking powder
- ½ teaspoon salt
- 1¾ cup almond milk
- 2 eggs (room temp, important so coconut oil stays melted)
- ⅓ cup maple syrup
- 2 tbsp coconut oil
- 2 tsp. vanilla
- 2½ cups fresh or frozen berries (I used frozen)
- Preheat oven to 375F
- Prepare 9x9 baking dish with nonstick spray.
- Combine toasted nuts, oats, cinnamon, baking powder, and salt to large bowl.
- In smaller bowl, whisk 2 eggs.
- Add in almond milk, maple syrup, coconut oil, and vanilla.
- Place half of berries in bottom of baking dish.
- Cover the fruit with the oat mixture.
- Drizzle the wet ingredients over top of the dry and gently push down until oats are completely soaked.
- Add remaining berries on top.
- Bake for 45-48 minutes or until golden.
- Top with peanut butter, maple syrup, more fruit, whipped cream, or any desired topping.