Some mornings are easier than others to put a hearty and nutritious breakfast on the table. To make things easier for people like myself who struggle to function most mornings, I’m a fan of any dish that can be made in advance. My baked oatmeal is loaded with lots of feel-good ingredients to get your day started on the right foot. But the cherry on top is that it’s also special enough to serve to guests for a brunch get-together. Just bake in little ramekins if that’s the case, and be sure to garnish each with a fresh blackberry and a dollop of something creamy for the visual factor.
*Makes 4-6 portions
Ingredients
| 2 cups | rolled oats |
| 1/3 cup | slivered almonds (add more if you like) |
| ¼ tsp | sea salt |
| 2 tsp | cinnamon |
| ¼ tsp | nutmeg, freshly grated |
| ¼ cup | grated coconut, unsweetened |
| 2 tbsp | flax seeds |
| 1 cup | pumpkin puree, plain |
| 1 cup | light coconut milk |
| ½ tsp | vanilla |
| 1/3 cup | maple syrup, plus more for serving if desired |
| 1 cup | blackberries, fresh, plus a few more for garnish |
| Vanilla yogurt, optional, for garnish |
Directions
- In a large bowl stir to combine oats, almonds, salt, cinnamon, nutmeg, grated coconut and flax seeds. Add pumpkin, coconut milk, vanilla and maple syrup, and stir well to combine.
- Transfer oat mixture to desired baking dish(es), cover well with plastic wrap, and refrigerate overnight.
- In the morning, preheat oven to 325 degrees F. Once heated, transfer ramekins to a baking sheet and bake the oatmeal for approximately 20 minutes.
- Once baked, allow the oatmeal to cool for a few minutes before serving. Serve hot. Garnish as desired with maple syrup, a dollop of vanilla yogurt and a fresh blackberry.
- Enjoy!
