The other day, I mentioned that I’ve been having to inhale my breakfasts while I run around the house. And 90% of the time, I’m eating hot hot hot brown sugar banana oats that, while delicious, feel like a volcano is pouring lava down my throat. Pleasant, right?
So what’s a girl to do when she doesn’t want to give up her beloved oats, but isn’t a fan of lava? Enter: Baked Berry Oatmeal.
This recipe is perfectly sweet, chock full of berries and pecans, and delicious served cold. I know that a lot of people are fans of overnight oats, but I’ve just never been able to get into them. I have a confession to make. There’s something about the runny and semi-slimy texture that I just can’t get myself to enjoy. Eeep. Please still be my friend! I wish I could get myself to like them, but alas.
Before trying these after a few hours in the fridge, I would have sworn that they would taste better hot. After trying them the morning after I baked them, though, I quickly changed my mind! They’re sweet and creamy, but without that weird texture that overnight oats bring. And berries! Big ol’ fat ones distributed evenly in each bite. It reached 90 degrees yesterday, so cool and yummy breakfasts are high up on my list of things to stuff in my face.
Along with that, my slice of Baked Berry Oatmeal this morning kept me full for a straight 5 hours, so I’m counting that as a huge breakfast success! If you get to know me, you’ll quickly learn that I get a pretty bad case of hangry-ness (aka I’m just the most unpleasant person ever to be around when my tum is rumbling), so me eating a big piece of baked dessert-like oatmeal is really doing a favor to everyone around me. You guys are welcome .
If you love this recipe, check out my other baked oatmeal dishes!
- Dry Mixture:
- 2 cups quick-cook oats (see notes on quick-cook vs. rolled)
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ⅓ cup packed brown sugar
- Wet Mixture:
- 2 cups nonfat milk
- 2 eggs
- ½ tbsp vanilla extract
- 3 tbsps honey
- 1½ tbsp melted butter
- 2 cups frozen mixed berries
- ¼ cup pecans, separated
- Preheat oven to 375 degrees.
- In a medium sized bowl, mix together the oats, baking powder, cinnamon, salt, and brown sugar. Set aside.
- In a seperate bowl whisk together the milk, eggs, vanilla, honey, and butter.
- Layer half the berries in a 2 quart baking dish and top evenly with the dry oat mixture. Pour on the wet mixture, then add the rest of the berries on top along with the roughly chopped pecans.
- Bake for 15-20 minutes or until the oats have absorbed the liquid. Serve hot or cold!