I’ve never been a huge breakfast person. Don’t get me wrong – I love breakfast food. I just don’t like breakfast as soon as I wake up in the morning. There’s something about waking up when it’s still dark outside that doesn’t make me feel liking eating breakfast. During the week, I typically stick to coffee and a smoothie in the morning. But on the weekends, I have way more time to ease in to the day so I can build up an appetite for breakfast. It’s the best! I wake up, work on a cup of coffee for an hour or so and then I’m ready for my first meal of the day.
Lately, I’ve been making this baked oatmeal about once a week. I’ll whip up a batch on the weekend and then eat it as a mid-morning snack during the week. I love this oatmeal because it’s so easy and quick. You can use whatever you already have in the fridge as a mix in or whatever seasonal produce you have in the kitchen. This week, I opted for strawberries and chocolate (because everything is better with chocolate. The baked oatmeal itself is only lightly sweetened. It’s super hearty too! I’ve eaten my plain, with yogurt, with milk, and even with ice cream! It’s been a staple in my diet for the last few weeks.
Even though I don’t love breakfast right when I wake up, I always love breakfast foods. While baked oatmeal is my favorite right now, I’m sure I’ll move on to scones, granola, muffins, or something else soon! Do you have any go-to breakfast recipes?
- 2 cups rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups coconut milk (or milk of choice)
- 1 egg
- 1 tablespoon coconut oil (melted)
- 2 teaspoons vanilla extract
- 1/2 cup chopped strawberries
- 1/4 cup dark chocolate chips
Preheat the oven to 350 degrees. Prep an 8 inch round pie dish and set aside.
In a large bowl, whisk together the rolled oats, baking power and cinnamon. Set aside.
In a separate, medium bowl, combine milk, egg, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine.
Finally, add in the strawberries and chocolate and stir to combine.
Pour the oat mixture into the prepared pie dish and bake for 30 minutes, or until the oatmeal has just set. Once baked, remove from the oven and serve immediately or store in the fridge for up to a week.
Adapted from Bakerita