I’ve been looking for new ways to jazz up breakfast oatmeal and I remembered that my mother in law uses dry muesli with oats as a topping for fruit crisps (or crumbles as we say in England). It works really well as a more nutrition friendly alternative to flour and butter. I thought I’d adapt this for a baked oatmeal skillet.
Oats are just such a great clean eating cupboard staple. They’re inexpensive, quick to prepare and can actually help with weight loss as they contain plenty of fiber. Fiber helps keep you full, so you’re less likely to overeat. So simple.
This baked oatmeal contains the same ingredients as my morning bowl of oatmeal, that being quick cook oats, almond milk or water, berries and seeds. With the addition of beaten egg, vanilla, cinnamon and a little salt, the baked finish article is fluffy and makes breakfast feel a little more special. I didn’t add any extra sugar to mine, as the sweetness of the berries was enough.
I will however enjoy this with yogurt, maybe a small handful of nuts and a hot cup of coffee!
Baked Berry Oatmeal
1 tbsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
3 cups oats
1 cup almond or dairy milk (or water)
1 cup frozen raspberries and blueberries
3 tbsp flax and chia seeds
- Preheat oven to 350°F. Grease a medium sized skillet with a little olive oil.
- Whisk eggs and vanilla until smooth. Stir in cinnamon & salt followed by the oats and milk/water. Gently fold in berries. Spread in prepared skillet.
- Sprinkle seeds evenly over the prepared mixture.
- Bake for 25-30 minutes until oatmeal is browned and set in the center. Cool slightly before serving. You can divide up and freeze portions of this baked oatmeal for future use.