Joy and I unintentionally took a few weeks off from our Monday Breakfast Series and this week we are back! Except this week it was a Tuesday Breakfast Series. I love having this lady over my house; she’s such a JOY (seriously mama, JB, good job naming your daughter)! We usually sit down for an hour or so, drinking seriously-too-strong coffee (I really need to invest in a scale), catching up on the past week(s), and dreaming about the future. Then we slowly transition into planning for the shoot and moving around my furniture and testing lighting. It’s never rushed and I love how natural Joy is behind the camera. I never feel like we’re shooting a recipe….just like a friend is over and we’re working together in my kitchen.
This week, I decided to try baked oatmeal. My mother-in-law makes a delicious baked oatmeal and I combined her recipe with a tasty recipe I found online that incorporated strawberries. This recipe is really forgiving and flexible. You can add dried fruit, different nuts, switch out the spices, throw in a few extra eggs for some added protein, etc. Such a convenient breakfast (or brunch, or snack) food, and it can actually be made ahead of time and warmed up – my kind of meal! Enjoy!
Strawberry Baked Oatmeal
– 2 cups old fashioned oats
– 1/2 cup chopped almonds
– 1 tsp baking powder
– 1 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/2 tsp sea salt
– 1/3 cup pure maple syrup
– 2 cups milk
– 3 eggs
– 2 tbsp melted coconut oil
– 1 tsp pure vanilla extract
– 2 1/2 cups quartered strawberries
– 3 tbsp sugar
– 1/2 cup shredded unsweetened coconut
Preheat oven to 375 degrees and butter a pie dish. In a large bowl, mix together the oats, 1/4 of the almonds, baking powder, cinnamon, ginger, and sea salt. In another bowl, mix together the maple syrup, milk, eggs, coconut oil, and vanilla extract.
Place half the strawberries in the bottom of the pie dish. Then pour oat mixture over strawberries. Carefully pour wet ingredients over oats, then arrange strawberries on top. Sprinkle with remaining 1/4 cup of almonds, coconut and sugar. Bake for 35 to 40 minutes, then let sit for about 10 minutes before serving. Delicious with yogurt, syrup, or just plain!
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