Spring is finally here and with it all the craziness that happens on a farm during the spring. The days are busy and long, there is plowing and planting to do, tractor and equipment maintenance. We are running in so many different directions it is just close to chaos.
I have been trying to get creative with breakfasts in the morning. I want my family to eat something filling before we all disperse out, but find a healthy hot breakfast that everyone will eat is a little challenging when I have so many picky palates to consider.
Mixed Berry Baked Oatmeal was a definite keeper right away. It practically cooks itself, no need to stir or babysit a pot on the stove. It can be adapted endlessly, use fresh or frozen fruit, maple syrup instead of honey, experiment to your heart’s content. I’m pretty sure you can’t ruin this recipe. Ok, maybe if you add pepperoni on top, that would be gross.
I am working on emptying out my freezer before summer and used frozen blueberries, raspberries, and blackberries, but this would be just as good and maybe even better with fresh berries. If you to use fresh berries dial back on the cooking time, I’d say around 15- 20 minutes would be a good point to start checking it.
Mixed Berry Baked Oatmeal
- 2 cups oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup packed brown sugar
- 2 cups milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 3 tbsp honey
- 1 1/2 tbsp melted butter
- 2 cups frozen mixed berries
Preheat oven to 375°F/190°C, and generously butter the inside of a 2-quart baking dish.
In a medium sized bowl, stir together the oats, baking powder, cinnamon, salt, and brown sugar. Set aside.
In a separate 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 in the wet mixture, then add the rest of the berries on top.
Bake for 25-30 minutes or until the oats has absorbed the liquid. Serve hot or cold!
by Jennifer Morrisey