Baked Breakfast Oats with Warm Berry Sauce

 
 
 
 

These oats are fantastic on a chilly morning and as a bonus they reheat well too! As a stand alone breakfast you can add unflavored whey protein to your oats before they bake, or skip it and pair with a slice of frittata and steamed spinach. The latter comes together in a mere 2 minutes (thanks to the microwave) if you’ve got both on hand to reheat!

This recipe is made with almond milk for a dairy-free option. The oats are started on the stovetop and finish in the oven, then topped with a homemade berry sauce & ground flax seeds. You can use any type of berries you like in the sauce.

Ingredients for Baked Oatmeal

  • 1 Tbs coconut oil

  • 1/2 c fresh berries (raspberries, blueberries, blackberries) or frozen, thawed & drained.

  • 1 cup plain unsweetened almond milk

  • 1 cup rolled oats

  • 1 egg

  • 2 tsp. vanilla extract

  • 3 Tbs maple syrup

  • 1 tsp ground flaxseeds

  • Warm Berry Sauce

  • optional unsweetened, unflavored whey protein (1-2 scoops)

Ingredients for Warm Berry Sauce

  • 1 Tbs arrowroot powder or cornstarch

  • 1 tsp lemon juice

  • 3/4 c fresh berries (raspberries, blueberries, blackberries) or frozen, thawed & drained.

  • 3 Tbs maple syrup

Directions for Oats

Prep

  1. Preheat oven to 350° F

Make

  1. Melt the coconut oil in a medium ovenproof pan over medium heat. (I use a 1.5” deep round baking dish, but you can also use a cast iron skillet, pie plate, etc).

  2. Add the berries and cook for 2 minutes.

  3. Add the milk, oats, egg, vanilla and maple syrup and stir to combine. (If adding the whey protein, do so now and stir well to combine). Cook another 2 minutes.

  4. Place the dish in the oven and bake for 10-12 minutes.

  5. Sprinkle the flaxseeds on top.

  6. Top with warm berry sauce.

    NOTE: This re-heats beautifully in the microwave!

Berry Sauce

Make

  1. In a small bowl, dissolve the arrowroot powder/cornstarch with 1 Tbs water. Whisk to combine.

  2. In a small saucepan, bring the lemon juice, berries, maple syrup, and 3 Tbs water to a boil.

  3. Reduce to a simmer and cook for 4 minutes.

  4. Add the arrowroot/cornstarch mixture and cook for an additional minute or two ~ until the mixture thickens.
    NOTE: This will keep in the fridge for 4-5 days.

adapted from Kristin Cavallari’s True Roots