Anddddd, I’m officially back in Santa Barbara after spring break and ready to tackle what will (most likely) be my last quarter EVER of school!
First off, that phrase alone kinda freaks me out. I mean, I’ve been in school since Kindergarten which means that for the last 16-ish years of my life I’ve been in the education system. It’s a scary thing to be officially done soon, especially when basically my entire cognitive memory spans the time I was in school. To be officially out in the “real world” will be such a change up and, though I feel ready to get started with a new and exciting chapter in my life, I feel sad to think that I’ll be reaching such an important milestone so soon. It honestly feels like just yesterday when I first stepped on to UCSB’s campus as a wee little baby freshman.
But enough about that! I’m sure most of you guys clicked on over to this post not for some sappy recollections (I’m definitely going to be that old grandma that starts every sentence off with “when I was your age…”) but for a tasty + healthy breakfast!
If there was to be one theme in terms of recipes on Apple of My Eye, baked oatmeal would be it. The most popular recipe EVER on my little corner of the internet is this recipe for Baked Honey Berry Oatmeal, which just about knocks the socks off of anyone who tries it. It is absolutely amazing how all the ingredients come together so perfectly to make a healthy breakfast that can feed you all week long! While I can’t stand overnight oats (the texture, man, it throws me off), baked oatmeal is a whoooolee different story. You get a semi-crispy top layer that gives way to a perfectly sweet interior that. UGH! I love.
This recipe is a spin off of my original baked oatmeal and involves tons of tart + juicy raspberries, crunchy sliced almonds for texture, and, if you’re feeling feisty, a sprinkling of powdered sugar. It’s heaven and –honestly, not just sayin’– tastes like it could be a dessert. It’s that good.
- Dry Mixture:
- 2 cups old fashioned oats (note quick cook and steel cut oats will have different baking times)
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup packed brown sugar
- Wet Mixture:
- 2 cups nonfat milk or vanilla almond milk
- 2 eggs
- ½ tbsp vanilla extract
- 2 tbsps honey
- 2 cups raspberries
- ⅓ cup sliced almonds
- 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 sliced almonds.
- Bake for 30-35 minutes or until the oats have absorbed the liquid. Serve hot or cold!