Baked Oatmeal with Berry Topping
Yield: 9 servings
Calories: 137kcal
Baked oatmeal with berry topping is a quick and easy breakfast.
Ingredients
- 2 cups (198 g) old-fashioned rolled oats
- 1 teaspoon (3 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon (3 g) kosher salt
- ⅓ cup (30 g) sliced almonds, divided
- 1 ¾ cups (420 ml) unsweetened almond milk
- ¼ cup (60 ml) creamer, cream, or half-and-half
- 1 large egg
- 3 tablespoons (45 ml) honey, or maple syrup
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon lemon zest, divided
- 2 cups (227 g) strawberries, ¼" thick slices
- ¼ cup (42 g) blueberries
Instructions
- Heat the Oven - Heat the oven to 350°F (177ºC). Lightly spray an 8 or 9-inch square baking dish with nonstick cooking spray.
- Mix the Dry Ingredients - In a medium bowl, combine oats, baking powder, cinnamon, nutmeg, salt, and ¼ cup almonds.
- Mix the Wet Ingredients - In a medium bowl, whisk together the almond milk, creamer, egg, honey, lemon juice, and ½ teaspoon lemon zest.
- Make the Oatmeal Mixture - Add the oat mixture to the greased baking dish. Pour the liquid mixture on top of the oats, stir to combine.
- Add the Fruit Topping - Add strawberries in a single layer on top of oats, then top with blueberries. Drizzle a small amount of honey on top of the fruit. Sprinkle ½ teaspoon of lemon zest on top.
- Bake - Bake for 25 to 30 minutes. Cool slightly before serving, about 10 minutes.
- To Serve - Slice the warm baked oatmeal. Top with remaining almonds before serving.
Notes
- Serving Size: 6 large or 9 small pieces.
- Egg Replacer: To make a flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, then let it sit for 5 to 10 minutes before mixing it with the liquid ingredients.
- Storing: Cover and refrigerate for up to 5 days. Individually wrap the slices and freeze for up to 3 months.
- Reheating: Reheat slices in the microwave in 15- to 30-second increments until hot.
Nutrition
Calories: 137kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 215mg | Fiber: 3g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 1mg
Recipe Link