Old Favorite…..New Idea!
If you read my blog, or follow me on instagram, it’s no secret that I love oatmeal….and berries. A lot. I love the way they taste, the energy and nutrition they provide, and the way I feel after I’ve eaten them….satisfied yet not gluttonous. I am, admittedly, a creature of habit, but when I come across a new way to enjoy my favorite food, I jump on the opportunity…..especially when it simplifies my morning routine.
This has been a week of adjusting for many. Some household’s are adjusting to a new school year, others to empty nesting (ahem), and still others use Labor Day as a signal that the summer of indulgences is done and it’s time to get back on track!! Starting each and every day with a nutritious breakfast is the best way I know to set myself up for success.
As is true for many, morning comes all too soon (and what’s up with the darkness creeping into my day???), and if there isn’t a plan for breakfast then sometimes there isn’t any breakfast at all! This baked oatmeal is super simple to put together and throw in the oven….and works well when made the night before too (just gently reheat at 325 for about 15 minutes to heat through and crisp up the topping).
I like that it’s sweet—-yet refined sugar free—–so it will appeal to those who are used to a breakfast that is loaded with simple sugar—and the whole grains, nuts and almond butter aid in keeping blood sugar levels in check. In addition to everyday breakfast, this is an awesome dish to serve for a brunch, terrific as an afternoon snack, or even as a dessert.
If you’re struggling with new ideas for a nutritious breakfast, look no further!
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Ingredients
- ¼ cup unsweetened apple sauce
- 1 Tablespoon almond butter
- 1 1/2 cups almond milk
- 1 large egg*
- 1 teaspoon pure vanilla extract
- 1 ½ cups old fashioned oatmeal
- pinch of sea salt
- 2 cups mixed berries**
- 1/2 cup sliced almonds
- 1 teaspoon cinnamon
- 2 Tablespoon almond meal (flour)
- 1/3 cup oats
- ¼ cup maple syrup
- * OK to sub flax egg if vegan is important
- **I used frozen berries and let them thaw just enough to cut the cherries in half and the strawberries into bite sized pieces.
Instructions
- Preheat oven to 350
- Make topping: With a fork, combine all ingredients in a small bowl and set aside.
- Whisk together apple sauce, almond butter, egg and vanilla extract in medium sized bowl until well mixed. Stir in milk, then add oatmeal and salt until combined.
- Pour mixture into pie plate
- Arrange berries over the oatmeal. Sprinkle with topping and bake for 45 minutes or until lightly browned and just set.
- Serve warm or at room temperature. Refrigerate any left overs and reheat gently at 325 for about 15 minutes until heated through.
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