This baked oatmeal with fresh berries and oat milk is made for long, leisurely weekend mornings. Prep the night before, pop it in the oven in the AM, and enjoy.
Leisurely weekend mornings, filled with endless mugs of coffee or tea, and lots of good conversation, require a little bit of planning to help them achieve their full, relaxed potential. Hearty breakfast food, prepped the day before and popped in the oven while you are still waking up, fit the bill perfectly.
Enter this easy, dairy-free, and fruit-filled baked oatmeal. Good-for-you old-fashioned oats, flaxseeds, and berries are soaked in a custard of eggs, maple syrup, andovernight. Topped with turbinado sugar just before baking, these oats are equally delicious warm from the oven, at room temperature, or even cold.
This recipe is also easily customizable, so you can adapt based on the season or the ingredients you have on hand. Here, we flavor the oatmilk mixture with cinnamon, ginger, and nutmeg, but 2 ½ teaspoons of either apple pie spice or pumpkin pie spice would be delicious here. In the late summer, use chopped peaches, plums, or nectarines in place of the berries, and in the fall, ripe pears, fresh figs, and chopped apples would be delicious too.
Stir oats, flaxseeds, and berries into the oatmilk mixture. Transfer to the prepared baking dish. Cover with aluminum foil and refrigerate overnight. Preheat the oven to 375°F/190°C. Remove foil from the baking dish, and sprinkle turbinado sugar over the oats. Bake until the oats are set and golden brown, about 40 minutes. Let cool at room temperature for 10 to 20 minutes before serving.
Quick And Easy Weekend Cooking Vegan
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