lemon-berry baked oatmeal
My husband is on a first name basis with Coldplay, well most of Coldplay. I'm sitting here listening to him strum his guitar and explain why the bass player is expendible and how Chris, Will, and Jonny hold all the cards. I wish I knew who Will was... or Jonny... "Isn't Chris married to Gwyn?" I ask. He nods. (I promised we aren't obsessed with Chris Martin and Gwyneth Paltrow...)
Now he's showing me some post-rock he would listen to on late-night cram sessions in college, Music for a Nurse, by Oceansize. (Interesting fact: Oceansize uses brush sticks on the drums in this particular tune. I didn't know what those were until just now... Still not really sure what they are, but Jason is kinda of adorable when he bites his lip and plays airdrums.) I love being married. I love that I will wake up in my cozy apartment tomorrow next to him and I pray that these random conversations will continue well into our nineties.
Saturday morning breakfast is the absolute, best meal of the week. I'm never more relaxed, more refreshed, more appreciative of my food than when I am in my pjs with a big cup of coffee and the whole weekend stretching out before me. Of late, lemon-berry baked oatmeal has been gracing our weekend menu and its been a hit in spite of it's painfully girly name. Packed with mixed berries, almonds, lemon zest, and coconut milk, this dish nourishes and satisfies. If you are gf, be sure to use gf oats.
Lemon-Berry Baked Oatmeal
Click here for printable recipe!
Ingredients
2 cups rolled oats
1/2 cup slivered almonds, divided
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 salt
1 14. 5 oz. can low-fat coconut milk (I adore Trader Joe's .99 cans)
1 egg
3 tablespoons of butter, melted
2 tablespoons lemon juice
2 cups frozen mixed berries
Whipped Cream
Prep Time: 10 minutes
Cook Time: 35 minutes
Method
1. Preheat oven to 375°F. Butter the bottom and sides of an 9-inch square baking dish.
2. Zest lemon. Cut lemon in half and squeeze one half's juice into a small bowl. Set aside.
3. Mix oats, 1/4 cup almonds. sugar, spices, and lemon zest in a medium size bowl. Set aside.
3. Melt butter in the microwave in a small bowl. Add coconut milk, egg, and lemon juice. Whisk until well blended.
4. Toss 1 cup berries in the bottom of greased baking dish. Pour oat mixture on top. Then, smother the oats in coconut milk concoction. Top with remaining berries and almonds. Bake for 30-35 minutes or until oats are golden brown and berry juices are bubbling along the edges. Top with whipped cream and serve piping hot.
breakfast, gluten free
Reader Comments (3)
it sounds really exotic with the coconut milk, I never thought about adding it to my granola
What a cozy, delicious start to the day! Thanks for posting.
@ beti - I've made this recipe with 2%, but it turns out so much fluffier and cake-like with the coconut milk. It's defineately worth trying.
@Jayne - Thanks! I <3 cozy mornings.