Greetings! I hope you are having a merry holiday. This time is one of my favorites, the in-between time right before New Years Eve. There may be some work involved but it is a time filled with laughter, parties, loved ones and food. This hearty breakfast bake fits in perfectly and brings a smile to your face on these chilly mornings. Resembling a fruit crumble more than oatmeal it is quite a treat! The blackberries are warm and syrupy, bursting with flavor. With a cake like oatmeal mixture in the middle and topped off with sweet crunchy sunflower and pumpkin seeds. YUM, I will start my mornings like this, please.
Blackberry Oatmeal Bake ~ adapted from Vegetarian Everyday
14 oz fresh or frozen blackberries (thaw if frozen)
2 cups rolled oats
1 tsp baking powder
1/2 tsp ground ginger
a pinch of sea salt
2 large eggs
2 1/4 cups milk of choice
1 tsp pure vanilla extract
1/4 cup pure unsweetened honey, agave, or maple syrup
1 tbsp coconut oil + extra for greasing the pan
3/4 cup pumpkin seeds
1/2 cup toasted sunflower seeds (original recipe uses toasted hazelnuts)
Preheat oven to 375 degrees. Grease an 8 x 10 baking dish and spread the berries in an even layer on the bottom of the dish and set aside. In a mixing bowl combine the oats, baking powder, ginger and salt. In another bowl add the eggs, milk, and vanilla and whisk until combined. In a smaller bowl mix the honey/maple/agave syrup, 1 tbsp coconut oil and the nuts/seeds (use your fingers to make sure all of the seeds/nuts are well coated). Pour the dry oat mixture evenly over the berries then pour the egg mixture over evenly. Sprinkle the seed mixture on top and bake for 35-40 minutes or until the oatmeal is set (no liquid) and the seeds are lightly browned and crunchy. Cool slightly before serving.