On the weekend, in the winter or for Easter Brunch, there's nothing I like better than fruity baked oatmeal. You can make it ahead of time and just pop it in the oven when you wake up. It's also super easy to sneak in extra nutrition. I add chia seeds, ground flax, and hemp hearts to almost anything-as a vegetarian and someone who gets Seasonal Affective Disorder, it's important for me to boost my omega-3 and omega-6 intake whenever possible, plus the added protein and fiber don't hurt.
The great thing about this recipe is you can mix and match the fruit. I usually include apple, but I've paired it with pear, banana, strawberry, and raspberry. You can also easily make it with gluten-free rolled oats if you have a gluten sensitivity. Plus, as a bonus, your whole house will smell amazing as it's baking.
Ingredients
1 apple, peeled and diced
1 cup strawberries, sliced
1 1/2 cups rolled oats (or gluten-free rolled oats)
2 tbsp chia seeds
2 tbsp hemp hearts
2 tbsp ground flax
1 tsp cinnamon
1/4 tsp salt
1 tbsp organic vanilla extract
2-3 tbsp maple syrup
2 cups non-dairy milk (at Naturally Savvy, we like So Delicious)
1/2 cup crushed walnuts or almonds for topping (optional)
Directions
Preheat the oven to 350F. Mix fruit and dry ingredients in a large bowl, then add milk, vanilla, and maple syrup. Pour into a square casserole dish. Bake for 25 minutes, then add the nuts if using and bake for an additional 5 minutes (keep an eye on the nuts to ensure they don't burn).
