Last fall I wrote a post about baked oatmeal. It was filled with apples and bananas and was the perfect get-out-of-bed-and-watch-the-leaves-change-color breakfast.
Now that summer is here and things are starting to heat up, I made a summer-ed up version of this oatmeal. A get-out-of-bed-and-treat-your-body-right breakfast (or snack or dessert). There’s raspberries instead of apples, I used coconut oil instead of butter, almond slivers instead of walnuts, and a few pumpkin seeds and coconut flakes that I had hanging around in my pantry to give the oatmeal an extra seedy crunch.
I think that there is no need for butter in oatmeal. A touch of coconut oil lends a really nice warm-weather flavor and is cholesterol-free.
As you will read in the instructions below, “thwack” is a technical kitchen term and has an important purpose in the recipe 😉
P.S. Why are halved raspberries so seductive?
serves 6 generously or 12 as part of a larger brunch spread
2 cups rolled oats
2 tablespoons pumpkin seeds
1-2 tablespoons coconut chips/flakes
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon Kosher salt (or fine-grain sea salt)
1 large egg
2 cups milk
1/3 cup maple syrup
1 tablespoon coconut oil, melted and cooled slightly (if it is hot outside, your coconut oil may already be in a liquid state and therefore you would not need to melt it)
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups fresh berries
1/4 cup slivered almonds
Preheat oven to 375 degrees F. Optional: Grease the inside of an 8-inch/ 20 cm square baking dish with coconut oil.
In a bowl, mix together the oats, pumpkin seeds, coconut chips/flakes, baking powder, cinnamon, and salt.
In another bowl, whisk together the egg, milk, maple syrup, coconut oil, and vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle 2/3 of the berries over the top. Cover the fruit with the dry oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the counter-top to make sure the milk moves through the oats. Scatter the remaining berries and the slivered almonds across the top.
Bake for 35-45 minutes, until the top is nicely golden and the oat mixture has set. Remove from oven and let cool for a few minutes. Cut it up and serve.