Baked Blueberry and Toasted Almond Oatmeal {Recipe}

I am not an oatmeal eater, but this recipe has made me one. I didn't think I'd like the nuts, but they are delicious. I can't stop making this or eating it, and the rest of the family is just as bad as I am. It has a wonderful consistency, not mushy  because the oats are just baked in place and not stirred around with water. My boys who love oatmeal the 'regular' way commented on how I "should make it this way everyday"- so yes it is a hit in our house and I hope it will be in yours as well.  It is addictive and that is okay- because it is good for you!

Baked Oatmeal
Amended from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson.

2 cups / 7 oz / 200 g rolled oats
1/2 cup / 2 oz / 60 g toasted almonds/cashews or other nuts of your choice (even add dried fruits if you choose)
1/3 cup plus 2 Tablespoons of natural cane sugar
1 teaspoon aluminium-free baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon fine-grain sea salt
2 cups / 475 ml milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
4 teaspoons pure vanilla extract
2 1/2 cups  / 6.5 oz / 185 g huckleberries, blueberries, or mixed berries

Preheat the oven to 375F / 190C with a rack in the top third of the oven. Generously butter the inside of an 9 by 13 inch baking dish.

In a bowl, mix together the oats, the sugar, if using, the baking powder, half of the toasted almonds, cinnamon, and salt.

In another bowl, whisk together the maple syrup, if using, the milk, egg, the butter, and the vanilla.

Sprinkle half of the berries over the bottom of the baking dish. Cover the fruit with the dry oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and half of the toasted almonds across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.  Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Serves 5 generously, or 8 as part of a larger brunch spread

My Notes: 
You will/may have to fiddle with how sweet you want your oatmeal to be. When I made this the first time I made it with 1/3 cup sugar and it was just not quite sweet enough for me, then the second time I upped the sugar to 1/2 cup and that seemed like too much. You can also add it after it is baked to individual portions if some like is more or less sweeatened.

This recipe would work with endless fruit and nut combos. I think as long as you keep the proportions of cups pretty similar you will be fine. I have also lined the bottom of the baking dish with apple slices or bananas depending on what I felt like eating (or mainly what I had around that needed to be used up!) 

How do you like your oatmeal??

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