I don’t know about you, but this time of year puts me in the mood for a fancy breakfast. Who doesn't remember carrying a tray loaded with heart-shaped pancakes, a handful of dandelions, and a pair of hideous- er, sparkly hoop earrings into their mom as a kid??
I’m less of a pancake-eater these days, but oatmeal always has a special place in my heart, having grown up on it and most-likely owing my forever twenty-one face to its bounty of antioxidants.
Baked oatmeal is perfect for an early morning or healthy grab-and-go snack since making it ahead of time only gives the flavors a chance to deepen and improve. Eat it out of hand or dressed up on a pretty plate with some yogurt and a splash of pure maple syrup.
Speaking of dress-ups, as we get closer to Mother's Day, is anyone else finding themselves reminiscing about clunking around in a pair of over-sized pumps, polyester skirt worn over their shoulders like a poncho, and wide, pearly-pink belt? Just me? Well, for the record, it was cutting edge.
This recipe is much more 'morning oatmeal' than cloying breakfast bar, with a subtle sweetness perfect for easing into the morning allowing room for a bit of elegant indulgence. Try swapping the blueberries for raspberries, diced apricots, or sweet cherries. And if you decide to pile on a little sweetened, whipped cream or a scoop of vanilla ice cream Mum's the word.
The queen can have whatever she wants today.
Baked Oatmeal with Blueberry & Lime
3 cups rolled oats
½ cup almond meal
½ cup unsweetened shredded coconut, toasted
1 Tbs. Chia seeds
1 tsp baking soda
1 tsp freshly ground nutmeg
½ tsp ground ginger
½ tsp sea salt
2 large eggs
¼ cup unsweetened applesauce
¾ cup mashed banana (about 1 ½ medium)
Zest and juice of 1 lime
1 ½ cups unsweetened vanilla almond milk
1 cup fresh or frozen blueberries
Preheat the oven to 350°F. Spray a 9x13 pan with cooking spray and line with parchment.
In a large bowl combine the oats, almond meal, coconut, Chia seeds, baking soda, nutmeg, ginger, and salt. Set aside.
In a medium bowl, whisk the eggs, applesauce, banana, lime zest and juice, and milk together.
Make a well in the center of the dry ingredients and pour the liquids in, stirring until well-combined. Using a rubber spatula, gently fold in the berries; pour the batter into the pan.
Bake 25-30 minutes, or until golden brown and a toothpick inserted comes out with moist crumbs clinging to it. Let cool 5 minutes before slicing and serving with a spoonful of Greek yogurt, a drizzle of pure maple syrup, and more fresh berries or wrap it up and store up to 3 days at room temperature, 1 month in the freezer.