blueberry baked oatmeal

INGREDIENTS

⅔ cup coarsely chopped pecans

2 cups of old-fashioned oats

2 teaspoons ground cinnamon from Frontier Co-op

1 teaspoon of baking yeast

¾ teaspoon of fine grain sea salt (or ½ teaspoon of normal table salt)

¼ teaspoon ground nutmeg from Frontier Co-op

1 ¾ Choice of milk cups (almond milk, coconut milk, oat milk or cow milk, all work)

⅓ cup maple syrup or honey syrup

2 large eggs or flat eggs

3 tablespoons unsalted butter or melted coconut oil, chopped

2 teaspoons of vanilla extract

12 ounces or 1 pint of fresh or frozen blueberries (or 2 cups ½ of your favorite berries/fruits, cut into pieces ½” if necessary), divided

2 teaspoons raw sugar (optional)

Optional toppings for serving: Yogurt or pure whipped cream/vanilla, maple syrup or extra honey for sprinkling and/or extra fresh fruit

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease a 9-inch square pan. When the oven is completely preheated, pour the nuts on a framed baking sheet. Roast for 4 to 5 minutes until fragrant.
In a medium bowl, combine oats, toasted walnuts, cinnamon, yeast, salt and nutmeg. Whisk to blend
In a small bowl, combine milk, maple syrup or honey, egg, half the butter or coconut oil and vanilla. (If you used coconut oil and it has solidified on contact with the cold ingredients, place the bowl briefly in the microwave in 30-second increments, only until the coconut oil melts again).
For example, set aside ½ cup of berries to garnish baked oats, then arrange the remaining berries evenly at the bottom of the baking dish (it is not necessary to thaw frozen fruit first). Cover the fruit with the dry oat mixture, then pour the wet ingredients over the oats. Move the baking dish to make sure the milk flows into the oats, then carefully dab the dry oats that may be resting on the baking dish.
Spread any remaining berries on top. Sprinkle with raw sugar if you want a little more sweetness and crispness.
Bake in the oven for 42 to 45 minutes until the surface is golden yellow. Remove the cooked porridge from the oven and let it cool for a few minutes. Sprinkle with the remaining melted butter before serving.
I prefer this cooked oatmeal served hot, but it is also good at room temperature or refrigerated (I leave it for you!). These oatmeal will keep well covered in the refrigerator for 4 to 5 days. Before serving, I simply reheat the individual portions in the microwave.