+GF
There is not a dish I’ve made that has gotten more mileage than this one right here. For many reasons, baked oatmeal is an essential breakfast in my home. For one, it tastes absolutely divine: warmed fruit bursting across oatmeal makes for a delicious scene. For seconds, you can make this oatmeal on Sunday and have enough to last you for five days of breakfast, snacking or what have you. And lastly, it’s a godsend for the busy life—fitting in a nutrient-dense breakfast for the entire workweek in a near 20 minutes. —MR
SERVES 5
2 cups (160 g) GF rolled oats
1 tbsp (10 g) chia seeds
1½ cups (355 ml) hot water
2 bananas, chopped, divided
1½ peaches, pitted and chopped, divided
½ cup (60 g) chopped pecans
½ cup (75 g) blueberries
½ cup (75 g) raspberries or strawberries
¼ cup (38 g) raisins
½ cup (75 g) currants
4 tsp (12 g) ground cinnamon
2 tsp (14 g) maca powder (optional)
¾ cup (180 ml) almond milk
Preheat the oven to 350°F (177°C).
In a medium bowl, add the oats and chia seeds, and pour the hot water on top. Let this sit until the oats have absorbed all the water. Be sure not to add more chia seeds, as they will expand and turn the oatmeal too gooey and it will be hard to mix.
In the meantime, add 1½ of the bananas, 1 of the peaches and your pecans to a large mixing bowl. Add the remaining fruit, raisins, currants, cinnamon and maca powder to this bowl. Now also add the oats and almond milk and mix very well, so that all the fruit is coated in the delicious cinnamon almond milk.
Pour the batch evenly into a baking dish (I used an 8 x 8-inch [20 x 20-cm] pan) and top with thin slices of the remaining peach and banana; bake for 20 minutes.
Feel free to reheat this the next morning until warmed. I have done this many times and it tastes absolutely delicious! Enjoy this any time of day!