How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn’t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I’m determined that this one will be different—a season to remember.
Since berry season is upon us, I thought I’d share my latest breakfast recipe discovery. It’s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day. My adaptations were inspired by another recipe from Heidi’s book, a blackberry and macaroon tart. The book is at the top of my wishlist, but I found the baked oatmeal recipe on Lottie + Doof.
My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It’s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the recipe!
- 2 cups / 7 oz / 200 g rolled oats
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- Scant 1/2 teaspoon fine-grain sea salt
- 1 can / 14 oz / light coconut milk
- 1/3 cup / 2 oz water
- 1/3 cup / 2 oz / 60 g pure maple syrup (or raw sugar)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2-inch pieces
- 1 1/2 cups / 6.5 oz / 185 g blackberries or other berries
- Preheat the oven to 375 degrees with a rack in the top third of the oven.
- Butter or spray cooking oil on the inside of an 8-inch square baking dish.
- In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.
- In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.
- Place the banana slices in a single layer on the bottom of the baking dish.
- Arrange two-thirds of the berries on top of the bananas.
- Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
- Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
- Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
- Adapted from Super Natural Every Day by Heidi Swanson.
- Serves about 8 people (or me for a week!).