Stone Fruit Baked Oatmeal
My family knows how to keep me happy as the weather warms up…hand me a ripe peach, apricot, mango, watermelon, or pint of berries and I will be grinning ear to ear!
Maybe the apple doesn’t fall far from the tree, my mother’s favorite summer treat is berry and stone fruit cobbler. I decided to combine my favorite breakfast staple with her beloved dessert for a wholesome, yet truly satisfying breakfast dish.
This baked oatmeal recipe is perfect for the summer season! Make it on a Sunday evening and store it in the fridge until breakfast time each morning. Reheat your portion in the microwave for a fast meal without heating up your entire home!
Serves 4 (1/2 cup per serving), Prep time 15 minutes, Cook time about 27 minutes
- 2 cups rolled oats, gluten free if necessary
- 2 cups boiling water
- ½ cup nondairy milk of choice (I used unsweetened almond milk)
- 2 tsp cinnamon
- 2 tbs flax seed meal
- 2 tbs maple syrup
- 1 tbs almond butter
- 1 and ½ tsp baking powder
- ¾ cup fresh or frozen organic blueberries (raspberries or blackberries would work too!)
- 3 to 4 ripe stone fruit, halved (I used apricots)
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, pour the boiling water over the rolled oats and let sit for 5 to 10 minutes. In the meantime, wash and slice the stone fruit.
- Add the rest of the ingredients to the bowl, except the blueberries and stone fruit. Stir thoroughly to combine all the ingredients. Then, add the blueberries and fold them in gently until just distributed in the oat mixture.
- Grease a baking dish. A casserole dish or standard 8×11” will work well. Pour the mixture into the dish and top with the halved stone fruit. Press the fruit into the batter until only the surface of the fruit is visible.
- Bake for 25-30 minutes, until the center is set, and the top is golden brown.
Let cool before enjoying – this is the most difficult step because it smells delicious! When serving, additional maple syrup or other goodies like walnuts, pumpkin seeds, coconut flakes, jam, nut butter, or almond milk can be added on top.
To see other plant-based meal ideas, or if you really want to know what I had for lunch yesterday, follow me on Instagram @coconut_katie
Join the Davis Futures Forum and Yolo Mobility, Cool Davis working groups, as they host guest speaker Susan Handy, Director of the National Center for Sustainable Transportation, who will offer her perspective on the current planning for I-80 traffic congestion and the Yolo Causeway. Her presentation will be followed by a diverse panel who will give us their thoughts about the Caltrans I-80 Corridor Master Plan and the associated widening project planned within Yolo County.
DATE: Thursday December 7th
TIME: 7:00 pm
LOCATION: Davis Community Church, 412 C St. Davis CA
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A stroll in the park with a few sprinkles! Cool Davis staff and SVCC Fellows spreading the word about the Yolo County #yolocaap workshop opportunity set for this Friday before and during 2nd Friday ArtAbout with Davis Creek residents (MHVillage.com). [Check out the cool solar panels in the background!] We want to hear their vision ... and yours ... for a resilient, healthy, and equitable future! Drop by between 4pm -7pm at Davis Odd Fellows 415 Second Street Davis City Yolo County Climate Action and Sustainability decolores.org/ Sign up for reminders: tinyurl.com/bw53bdmv Learn more: YoloCAAP.org ... See MoreSee Less
This Friday DEC 8!!!!!