I try to have an original breakfast on Saturday mornings…but it still needs to be quick! This was not only quick to prepare but the consensus was that it tasted like ‘fruit crisp oatmeal’, which is a very good thing. Borrowed from, ‘Vegetarian Everyday’, by David Frenkiel and Luise Vindahl, I’m sure a different fruit would also work, and I used pecans (instead of hazelnuts) – enjoy!
Baked Blackberry Oatmeal
3 + c. fresh blackberries
1 T. coconut oil AND 3/4 c. pepitas AND 1/2 to 1 c. pecans
2 c. oatmeal AND 1 t. baking powder
1/2 t. ground ginger AND a pinch of salt
2 eggs AND 2 1/4 c. cashew milk (or your milk of choice)
1 t. vanilla AND 1/4 c. honey (or maple syrup)
Preheat the oven to 375 and and lightly grease an 8 x 10(ish) casserole dish with coconut oil. Spread the berries evenly on the bottom of the casserole and set it aside. For the crunchy top layer, in a small bowl combine together the coconut oil, pepitas and pecans – I found it easiest to rub this mix altogether using my fingers…like a quick massage to make sure everything is coated – then set this mix aside.
In a medium bowl, whisk together the oatmeal, baking powder, ginger and salt, and in a separate bowl, whisk together the eggs, milk, vanilla and honey. Sprinkle the oatmeal mixture evenly over the berries, then pour the egg mix over that, then sprinkle on the crunchy top layer mix. Bake for 35 to 40 minutes (this is where you get dressed, wake up the kids and sweetly ask your husband to get the coffee started), and when it’s done, the oatmeal should be set and the top should be a lovely brown. To serve, we spooned this into bowls and added some more berries.