The very berry baked oatmeal is Versatile for the whole family and perfect for batch baking and freezing. Crafted from a few nutritious pantry staples, it can be effortlessly mixed in a single bowl. It's naturally gluten-free, sugar-free, dairy-free, and incredibly versatile!
Servings 12slices
Prep Time 30 minutesmins
Cook Time 30 minutesmins
resting time 15 minutesmins
Ingredients
Wet Ingredients
2cupsmilk of your choiceI used hazelnut milk
¼cuphoney
1teaspoonorange blossom water
1tablespoonextra-virgin olive oil
1banana overripemashed.
Dry ingredients:
2cupsrolled oats.
1teaspoonbaking powder
1teaspooncinnamon ground
½teaspoonsalt
2tablespoonflaxseed ground
½cupof each berrystrawberry, raspberry, blueberry, blackberry
½cupSeeds of your choiceI used sesame seeds
Instructions
Prepare: preheat the oven on 190 C◦ and grease a 36.5 x 23.5 cm oven dish. Chop your bigger berries into smaller pieces.
Wet ingredients: In a large mixing bowl, mashed banana, then add the milk, flaxseed, olive oil, orange flower blossom and honey, mix all of the wet, until smooth.
Dry ingredients: Toss the oats, cinnamon, baking powder, salt, and sesame seeds in the wet mixture. Stir until all the oats are covered in the wet mixture. Add the berries and mix gently until it is incorporated with the oat mixture.
Pour the mixture: Pour the oat mixture into your prepared baking dish, and spread it evenly in the baking dish.
Bake: Bake uncovered in the preheated oven until the top of the oatmeal is golden, and the mixture is set for about 35 minutes. Remove and allow it to cool for 5 minutes.
Serve: Serve with your favourite topping, and of course, an extra drizzle of honey is always welcomed. I like to serve it with Greek yoghurt for extra boost of protein and some fresh berries also.
Notes
- Substitutions: you can replace the berries with one kind of berries instead of 4. And you can replace the sesame seeds with nay f your child favorite type of nut or seed. - Storing: you can store these baked oatmeal slices after cooling in the fridge for up to 4-5 days and in the freezer for up to 3 months.