I was making breakfast-for-dinner for the fam last night and I’m on a use-up-what-we-have-on-hand kick so I tried out this new oat and berry bake and it’s amazing. Oats, nuts, coconut in the pantry. Berries in the freezer, milk and eggs in the fridge – check!

I was slammed yesterday and didn’t eat lunch until 3pm so I wasn’t hungry when I had to leave for a meeting at 6:30. Just wanted to have dinner ready for the fam. But when I came back at almost 9 I totally ate this for dinner!  Oops.

Oat & Berry Bake

(great out of  the oven or cold next day – can double for a 9×13 dish)

 

• 1c nuts, roasted and chopped (I used almonds)
• 2 c oats
• 1 1/4 c unsweetened flaked coconut
• 2 t cinnamon
• 1 t baking powder
• ¾ t salt
• ¼ t nutmeg

• 1 ¾ c milk
• 1/3 c maple syrup
• 2 eggs, beaten
• 2 T melted butter

• 2 ½ c fruit (can be fresh or frozen, blueberries or mixed berries – I tossed in frozen berry blend and it was fine)
• Topping: coconut, berries, nuts

 

1. Preheat oven to 375, grease 9×9 square pan, toast nuts.
2. Combine dry ingredients (nuts, oats, coconut, cinnamon, baking powder, salt, nutmeg) in a medium bowl.
3. Combine wet ingredients (milk, maple syrup, eggs and butter) in a medium bowl.
4. Reserve ½ c fruit and ¼ c nuts and ¼ c coconut for topping.
5. Place berries in bottom of dish. Top with dry ingredients. Slowly pour wet ingredients over top and press down so all oats are covered.
6. Top with berries, coconut and nuts.
7. Bake 40- 45 minutes or until hot through and bubbling.

 

You can serve as is or with Greek yogurt.

I was in too much of a rush to snap a pic before I left. This is what it looked like after I got a hold of it!