Triple Berries & Cream Baked Oatmeal
User Reviews
5
Triple Berries & Cream Baked Oatmeal
Description
This baked oatmeal uses rolled oats mixed with eggs, coconut milk, pure maple syrup, and vanilla and almond extracts to create a creamy base. The incorporation of fresh berries within and on top provides bright fruity notes and a contrast to the soft oats. Baking until the edges are golden and the center is set gives a balanced texture with a slightly crisp edge and tender interior.
The dish can be portioned and served warm, making it a comforting breakfast or snack. Optional toppings like sliced almonds and extra coconut add crunch and flavor complexity.
Milk substitutes can be used, but adding fat like coconut oil or butter may be necessary to maintain moistness if not using coconut milk. Flax eggs can replace eggs for a vegan version, though results may vary slightly.
Ingredients
- Wet Ingredients:
- 2 egg
- ¼ cup pure maple syrup
- 1 light coconut milk 15 ounce can
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- Dry Ingredients:
- 2 cups old fashioned rolled oats gluten free if desired
- ¼ cup coconut unsweetened, shredded
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Mix-ins:
- ¾ cup strawberries hulled and halved, or sub diced strawberries
- ¾ cup blueberries
- ½ cup raspberries or sub blackberries
- Optional:
- ¼ cup almonds sliced, raw, not slivered
- ¼ cup coconut unsweetened, shredded
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
- In a large bowl, whisk together the eggs, pure maple syrup, coconut milk and vanilla and almond extract.
- Add the dry ingredients to the bowl with the wet ingredients: oats, shredded coconut, baking powder and salt. Mix until combined, then stir in half of the mixed berries.
- Pour mixture into the prepared pan and smooth top. Sprinkle the remaining half of the berries on top. Sprinkle the top with sliced almonds and shredded coconut, if using. Bake for 35-45 minutes or until the edges are slightly golden brown and the center is set. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve.
Notes
- Substitute coconut milk with other plant-based or dairy milk, but add 1-2 tablespoons of melted fat (coconut oil or butter) if using lighter milks to preserve creaminess.
- Warm full-fat coconut milk before mixing to avoid clumps and ensure smooth batter consistency.
- For a vegan version, replace eggs with 2 flax eggs (2 tablespoons flaxseed meal plus 6 tablespoons water), though outcomes might slightly differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 244cal | 12% |
| Carbohydrates | 33.4g | 11% |
| Protein | 5.9g | 12% |
| Fat | 9.4g | 14% |
| Saturated Fat | 5.7g | 29% |
| Fiber | 4.7g | 19% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
