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.
It is funny how fast the months slip by…for the first time I do not have access to the time I once did during these warm months. And time is everything. Especially when you want to make every flavor of popsicles under the sun, plan picnics, travel, and run around half-naked in a bathing suit. But trying to do said things as much as possible is all one can do.. even if not as frequently as desired. In this mindset, what better way to brighten a quick trip to the market then coming upon red currants. I have never tasted red currants before and am very excited to jump on this summer bandwagon.
Red currants are very tart. Only certain people can enjoy eating them plain (and not make crazy distorted faces…guilty) They pair beautifully with other berries such as raspberries and blackberries. Throw them in your morning cereal, oatmeal, in a jam or compote….or in MUFFINS. Or morning(cupcake)muffins. For anything containing oats is instantly thrown into the ‘meant for breakfast’ category.
Red Currant and Poppyseed Muffins
1 cup red currants, lightly rinsed
1/2 cup brown rice flour
1/4 cup quinoa flour
1/4 cup almond flour
1 cup milk, regular or nut milk
1 cup rolled oats
1/4 cup coconut oil
2 tbsp honey
2 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1 tbsp poppyseeds
dash of cinnamon (optional)
muscavado sugar (optional)
**You can also sub 1 cup of oat flour instead of the ones listed.
Preheat your oven too 400 degrees. Grease a muffin pan. In a large bowl combine flours, oats, baking powder, salt, and poppy seeds. In a smaller bowl add milk, egg, coconut oil, honey, and vanilla. Stir until combined then add the wet ingredients to the dry and mix. Stir in the red currants last. Fill your muffin cups around 3/4 of the way. You can stir a few dashes of ground cinnamon into the batter beforehand or sprinkle a bit on top of the muffins right before you put them in the oven. If you want a sweeter touch take a few pinches of muscavado sugar (or brown sugar) and sprinkle the tops of the muffins before putting them in the oven as well. Bake for around 20 minutes until the edges start to golden and a toothpick comes out clean.Cool before storing.