I made this delicious baked oatmeal last weekend for my Ladies Holiday brunch and it was a big hit. I am not sure that they knew how good it is for you too.
Blackberries are high in anthocyanins which are capable of forcing cancer cells to commit suicide (apoptosis). Ginger is a powerful anti-inflammatory and antioxidant. It acts against certain cancer cells and helps reduce the creation of new blood vessels.
- 3 1/4 cups fresh or frozen organic blackberries (you can also use frozen organic wild blueberries)
- 2 cups rolled oats
- 2 1/4 cups unsweetened almond milk (or cashew or coconut)
- 2 eggs
- 1 teaspoon baking powder
- 1 tablespoon freshly grated ginger ( I also used 1 tablespoon of chopped candied ginger for a treat)
- pinch of coarse sea salt
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 1/4 cup unsalted pumpkin seeds
- 3/4 cup hazelnuts, almonds or cashews
- ¼ cup unsalted sunflower seeds
- 1 tablespoon coconut oil
- Preheat oven to 375 Degrees.
- Grease the bottom of a medium size (8X10) casserole dish with the coconut oil.
- Place the blackberries at the bottom of the casserole dish. You don't need to thaw the berries if using frozen.
- Spread the rolled oats evenly overtop of berries.
- In a separate mixing bowl whisk together the eggs, ginger, baking powder, almond milk, salt, and vanilla extract.
- Pour the mixture over the berries and oats. Everything should be evenly soaked in the liquid mixture.
- Mix together the maple syrup, nuts, seeds and coconut oil with your hands and spread on top, making sure that it covers the whole dish.
- Bake 35-40 minutes until it is set and the nuts and seeds are lightly browned.
- Allow it to cool for 5-10 minutes before serving.
This can sit in the fridge overnight if you prefer so you can pop it in the oven in the morning.
This recipe is from David Frenkiel & Luise Vindahl’s cookbook The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day . Check out their blog. It's one of my favorites.