I’d never had baked oatmeal before I saw this recipe on Pinterest a few weeks ago. I decided it would be a quick and easy brunchy-type dish for my first local blogger get together and something my family would eat. In typical Suzanne fashion I only had half the ingredients on hand so I improvised and created my own Berry Almond Baked Oatmeal.

Berry Almond Baked Oatmeal
Serves 8

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup slices almonds
2 cups raspberries
1 cup coconut flakes
2 cups milk
1 large egg, beaten
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana peeled and sliced

Preheat oven to 375 degrees. Spray a baking dish (7×11, 9×13, whatever you’ve got – just watch baking times if it’s bigger) with non-stick spray. In a large bowl, mix together the dry ingredients, the almonds, half the raspberries and half the coconut. In another bowl, mix the milk, egg, butter and vanilla.

Spread the oats, etc out in the baking dish. Top with the other half of the raspberries and coconut, then put the banana slices on top. Pour your milk mixture evenly over the oats and let it sink down. Bake 40 minutes or until slightly brown around the edges.

Delicious! And it’s super easy to add/subtract ingredients for other ones if coconut or almonds aren’t your cup of tea. One of the benefits of a baked oatmeal casserole is you can cut and serve rather than eating it with a spoon. The kids think they’re getting cake. Shhhhh…don’t tell!

Tags: berry almond baked oatmeal, breakfast, brunch, food, oatmeal, recipes