September is better breakfast month….. in our house, September is better everything because we slowly ease back into a routine thanks to the cooler weather and the tasks that life hands us as we venture back to school. Meals become clock work rather than a tickle of grazing and light meals, the kitchen buzzes with conversation and the oven turns back on to offer the quite hum of good things to come. There is no better smell than that of a Fall kitchen, not just because of the intoxicating aroma of spices, but also because there is a certain anticipation that toys with your tastebuds while you wait for the oven to chime and deliver a dish that simmers with warmth and comfort. Baked oatmeal is one of those dishes; topped with berries in late summer or stem fruits in the fall, it delivers simplicity and each spoonful is delicious.
I like my berries (or stem fruits) to bake on top because I love biting into them — the juices burst in your mouth and play well with the earthiness of the oatmeal, but you can mix them into the oatmeal to allow their juices to seep into the crisp to create a marbled fruit and oatmeal effect.
Ingredients
- 2 cups of rolled oats
- 2 cups of milk
- 1/3 cup of natural cane sugar, plus extra for sprinkling
- 1 teaspoon of ground cinnamon
- 2 teaspoons of vanilla extract
- 1 teaspoon of baking powder
- Pinch of salt
- 1 egg
- 2 tablespoons of unsalted butter, slightly melted
- 2 cups of raspberries
- 3/4 cups of finely chopped or ground almonds
Instructions
- Pre heat your oven to 375F and lightly butter the sides of you baking dish.
- In a large mixing bowl, add the oats, almonds, sugar, baking powder, cinnamon, and salt and mix until blended.
- In a separate bowl, whisk together the milk, eggs, melted butter and vanilla, then combine the two blows and fold together until you batter. (If you are mixing your fruit into the crisp, now is the time to gently fold them into the batter)
- Pour the batter into you baking dish and top with fruit, and lightly sprinkle with sugar.
- Bake for 35-45 minutes.
Notes
Coryanne Ettiene | 2014 | KitchenLivingWithCoryanne.com
The simplicity of this dish means that you can make it during the mayhem of a weekday morning and still have time to enjoy it, or add it your weekend brunch menu; see how I added to a berry inspired brunch menu here.
