Switching things up a little bit today on TKC with a breakfast recipe! This berry baked oatmeal has become my go-to to bring for brunch because you can easily prep it the night before and bake it off in the morning. You can absolutely prep and bake it the same day, but I’ve found that the oats get creamier when everything has a chance to sit in the refrigerator for at least a few hours. This baked oatmeal is great served hot out of the oven, or room temperature, and would also make a great weekday breakfast if you made it on Sunday and ate it throughout the week!
This recipe is very forgiving and versatile, and I’ll usually switch things up depending on what I have on hand. This time I used a 50/50 mix of chopped walnuts and sunflower seeds, but I have used pepitas (raw pumpkin seeds), walnuts and almonds in the past with great results – just make sure you have about 1 cup of nuts or seeds. Not-so-pro-tip : try to chop the nuts uniformly so you don’t end up with some perfectly toasted and some burnt to a crisp (not that I have any experience with this…). I also love this recipe with blueberries, or a mixed berry blend!
Berry Baked Oatmeal
adapted from Cookie and Kate
1/2 cup chopped walnuts
1/2 cup raw sunflower seeds
2 tbsp ground flax
6 tbsp water
2 cups old fashioned oats
1 tsp baking powder
3/4 tsp fine grain sea salt
1 3/4 cups unsweetened almond milk (or whatever milk you have on hand)
1/4 cup maple syrup
1 tbsp vanilla extract
2 cups fresh or frozen strawberries, chopped (no need to thaw frozen berries)
1 tbsp coconut sugar or raw sugar
Make flax eggs by combining ground flax with water in a small bowl. Set aside – the flax will absorb some of the water and become gel-like in consistency.
In a small non-stick skillet over medium-low heat, combine the chopped walnuts and sunflower seeds and toast until they are slightly darker in color and fragrant.
In a small mixing bowl, combine the almond milk, maple syrup, flax egg and vanilla.
Add the oats, salt and baking powder to a 9×9 baking dish or one of similar size (here I used a 10×7), and gently stir together. Pour the wet ingredients over the dry and mix everything to combine.
Scatter the chopped strawberries, toasted nuts and seeds, and coconut sugar over the top. Cover and refrigerate until you’re ready to bake it.
When you’re ready to bake the oatmeal, pre-heat your oven to 375*. Bake uncovered for 40-45 minutes, until the top is golden brown.
If you are going to prep and bake it immediately, go ahead and pre-heat your oven before you start make the flax eggs.