Oatmeal is such a delicious go-to when the cooler temperatures come around.
Ever since I was a kid, I’ve always loved oatmeal. I used to obsess over those cinnamon & maple Quaker oat packs that used to come from a box. They were so sweet and delicious. Probably because they were loaded with sugar. One of the best parts about getting to make your own oatmeal is controlling the junk and added sugars. It’s best if you can avoid them completely!
While oatmeal has always been one of my favourite breakfasts, I easily get bored with it. Until I find a new way to enjoy them – just like I did this winter.
Oven-baked oats. Specifically – this delicious and nutritious baked mixed berry oatmeal.
Not a new idea, but new to me! I’d never considered baking my oats before, but I saw it in a cookbook recently and decided to try and make my own variation of it.
I’m a huge fan of berries as they boast tons of antioxidants and are a great lower-glycemic fruit that helps stabilize blood sugars. With all that fibre and all those nutrients, berries are a great breakfast fruit and pair so nicely with oatmeal.
In fact, oatmeal has a whole slew of health benefits too! The high fibre in oats makes it a great blood-sugar balancing food, and supports regular elimination. Sorry, but I have to say it – it’s important to have those regular poops! Oats also contain tons of great vitamins and minerals like manganese, which is great for your skin and collagen production.
Join these two things and you get a delicious blend of baked mixed berry oatmeal.
They turned out better than I could have ever imagined. They are bursting with flavour, naturally sweet, and baking the oats gives this dish a fantastic texture.
The best part? They can be stored as leftovers! I plan to eat them during the week as breakfast or a delicious snack!
This is the recipe but you can get creative about what you put into your oatmeal for different flavours. While this one is mixed berry, you could do banana, apple, or even pear for a delicious change! My plan is to try a carrot cake version next. YUM!
- 1.5 cups organic rolled oats (choose gluten-free if sensitive to gluten)
- 1.5 cups coconut milk (or nut milk of choice)
- 1.5 cups mixed berries (I chose frozen blueberries and raspberries)
- 1/4 cup crushed walnuts (you can choose pecans or almonds if preferred)
- 2 tbsp maple syrup
- 2 tbsp hemp seeds
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
- pinch of pink Himalayan sea salt
- Set oven to 350F.
- Mix all ingredients in a bowl. Transfer to a baking dish and bake for 45 minutes.
- Remove and serve with a scoop of unsweetened coconut yogurt.
- It's best if your baking dish has a lid to stop the oats from drying out. You can also cover the top with aluminum foil. Baking without the lid should be fine, but check more often to ensure it's not getting too dry - or add a tiny bit more liquid at the start. Note that I haven't tested this way as I bake mine with a lid.