I’m the only one in my house who will even look at oatmeal. The other 4 members of my family are either disgusted by it’s texture or just not big into carbs for breakfast. I, However, was sick of my usual smoothies or granola bar on the run, so I made a recipe not even my egg-eaters could resist. It’s a perfect make-ahead dish for a busy morning as well.
Raspberry, Coconut, Almond Oatmeal Bake
- 2 1/2 cup steel cut oats (I always use Bob’s Red Mills)
- 2 cups unsweetened almond milk
- 1 cup water
- 1 cup fresh or frozen raspberries
- 1/2 cup sliced almonds
- 1/2 cup shredded coconut
- 2 bananas, peeled and sliced
- 3 tablespoons unsalted butter, melted & cooled
- 1 egg
- 1/2 tsp salt
- 1/4 cup plus 2 tablespoons packed light brown sugar
- Pinch of cinnamon
- Pinch of nutmeg
- Preheat the oven to 375 degrees. Also, make sure that your top rack is about 6″ from the broiler
- In a medium bowl combine almond milk, water, 1/4 cup brown sugar, egg, melted butter, and salt. Whisk until smooth.
- In a greased 5″ x 8″ baking dish, begin by layering raspberries, followed by oats, shredded coconut, and almonds. Next, pour above mixture over the layers, being careful to evenly distribute everything.
- Place the baking dish in the oven and cook for 20 minutes, or until bubbling around the edges.
- While oatmeal is cooking, combine cinnamon, nutmeg, and 2 tablespoons of brown sugar in a small bowl. Make sure the banana is sliced as well.
- Remove the bake from the oven and heat the broiler onto high. Arrange the banana slices on top of the oatmeal and then sprinkle evenly with the sugar-spice mixture. Put the dish back in the oven and broil until lightly brown and bubbling. Once cooking is complete, let it cool for about 15 minutes before serving.
*Note: If you’re going to eat it the next morning, simply cook as instructed and let the bake fully cool before covering tightly and refrigerating until the next day. You can reheat it in either the oven or microwave (just watch for burning the sugar if heating in the oven.) Another option is to use a 1/2 cup less water and let the bake sit overnight. The next morning, simply uncover, bring to room temperature, and cook as directed.
**Another Note: You [obviously] don’t have to use the fruits within this recipe, you can use whatever you prefer. I sometimes like to make a blueberry version with walnuts. You can omit the egg if you are dairy-free too.