The weathers taken a turn for the worst again, there’s snow in Devon today. Seriously weather you need to calm down… its May! One good thing about this weather, it’s a good excuse for me to try to do my own baked oatmeal recipe with lots of seeds and juicy berries. I’ve seen a lot of baked oatmeal recipes over the web and have been wanting to try my own for a while now. It’s such a simple lil’ comforting recipe, perfect for a lazy morning, whack it in the oven and climb back into bed for another 20 minutes or so. This is the perfect amount for two hungry peeps, just scoop into bowls with some fresh fruit and a splash of almond milk (extra maple syrup poured on top if your that way inclined).
1 cup of jumbo organic whole grain oats (or just regular rolled oats will be fine)
2 tbsp whole flaxseeds/linseeds
1 tbsp sesame seeds
2 tbsp pumpkin seeds
4-6 tbsp unrefined soft bark brown sugar
1/2 tsp baking powder
pinch o’ salt
1/2 tsp nutmeg
pinch of ground ginger
1 cup of almond milk
1 tbsp ground flaxseed
2 tbsp maple syrup (or a maple-carob blend will work fine)
1/2 tsp vanilla extract
1 cup mixed frozen berries
Preheat the oven to 375f/190c and grease a 7″ round ceramic baking dish (or Pyrex/other kind of baking dish). Mix the oats, whole flaxseed, sesame seeds, pumpkin seeds, soft dark brown sugar, baking powder, salt, nutmeg and ginger in a mixing bowl then grab a smaller bowl and whisk together the almond milk, maple syrup, ground flax and the vanilla extract and let sit for a few minutes to thicken slightly. Combine the wet into the dry and mix together well. Pour half of the mixture into the bottom of the dish and layer on half of the berries, spoon over the second half of the mixture and gently press in the remaining berries, top with extra seeds if desired. Pop the dish on a baking sheet just incase it bubbles over, also sometimes it can be difficult to grab small dishes out of the oven, and this helps! Bake for about 35 minutes, until the top is crisp.