It looks as though I bought oatmeal in serious bulk with all the oatmeal recipes I have had around here, huh? They cram so much in those cylinders and a little goes a long way. I got a digital subscription to the New York Times over the summer to support good journalism and have been loving it. And who knew they had such a great food section? I love getting their cooking email every week on what to cook and get inspired.
This recipe for a take on an Amish recipe made me think of my frozen berries that I used in the scrumptious breakfast bread I made a few weeks back. They needed to still be used up (and still do) and this recipe would be perfect. And luckily I had every other ingredient on hand too! Score!
This is so good warmed up a and tastes like a good country breakfast. I made individual servings and heated them up at work, but this would be way better on a Sunday morning with hot coffee and a New York Times, or publication of your choice! Make this, it feels like fall and dessert, but it is a good for you breakfast! Full recipe to follow the montage.
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| Just full of goodness! |
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| The cast. Had it all on hand, I love when that happens! |
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| Pretty berries! |
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| The dry ingredients |
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| And the wet ones |
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| Mix them all together and make oatmeal mush |
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| Then pour it on the berries and wonder if this was a mistake. |
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| After a ride in the oven, you will know indeed it worked! |
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| It's just baked full of goodness and heart healthy! |
Baked Oatmeal with berries and almonds (Borrowed from the New York Times)
2 tablespoons melted butter, to taste3 cups frozen or fresh berries (I used the antioxidant blend from Costco)
2 cups oatmeal (not instant)
1 cup sliced almonds
1 teaspoon baking powder
¾ teaspoon fine sea salt
2 cups milk (you can use coconut or almond milk)
2 large eggs
½ cup brown sugar, plus more for topping, if you like
1 teaspoon vanilla extract
¼ teaspoon grated nutmeg
Heat oven to 350 degrees. Brush a 9x13-inch baking dish generously with some of the butter. Scatter berries in bottom of baking dish in an even layer. In a small bowl, whisk together oatmeal, almonds, baking powder, and salt. In a large bowl, whisk together remaining melted butter, milk, eggs, sugar, vanilla or almond extract, and nutmeg. Whisk oat mixture into milk mixture, then pour it over the berries, shaking the baking dish to evenly distribute liquid and oats. Bake until firm and pale golden, 35 to 45 minutes. Serve warm, sprinkled with more sugar, if you like.
Missy
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