FRUITY OATMEAL BREAKFAST BAKE

Happy Holidays, I Was Sorta Lazy! How About You?!
Dear Readers, It’s been over 20 days since my last blog post and I’m also emerging from the Thanksgiving holiday where, I must confess, I didn’t cook a thing. And, admittedly, I feel pretty good about ALL OF IT! I’m not super tired like my mom, or maybe like some of you, who did all of the cooking! Thanks, mom(s)! And thanks, mom, for selecting me to be the “Certified 2019 Thanksgiving Taste Tester of the Corrado Household.” I’d like to think all of the food on our Thanksgiving table was perfectly seasoned thanks to me and my sharp palate. You’re all welcome, family!

PS: I did do the dessert dishes, I’m not an animal. I did let my brother handle the dinner dishes though!

Emerging From a Cooking/Blogging Hiatus
With that said, I was out of the blogging game for a while (hi, full-time freelance work and regular paycheck - I’m counting my blessings) and on a cooking rest for about a week. I was excited to come back home, hit the markets and dig into my kitchen! Even more excited to type this post from the comfort of my blanket fort, while wearing elastic pants and giant slippers. Since the next few weeks of work/life promise to be busy, being prepared is key for me. With Christmas rounding the corner, I look forward to taking some time to get in the kitchen for myself - which takes making a mind and priority shift. I’m here to remind you to try and do the same!

A Warming Winter Breakfast to Make Ahead
This fruity oatmeal bake came about because I wanted a warming breakfast in the morning without relying on eggs. I also wanted to have something on hand so I wouldn’t have to cook from scratch in the AM. Oatmeal is simple to make, but it still takes time and I was longing to find a way to make my life easier. Staring into the depths of my freezer I questioned when I’d make a smoothie again and honestly answered myself with a “no time soon.” In the colder months I’m less about smoothies and more about comfort. The comfort of muffins and sweet breads are lovely, but in the morning I try to stick with the balance of a fruit/veggie, protein and carb mix. I wondered what would happen if I made an oatmeal bake which could be cake like in its presence - sweet, soft and “doughy” - except nutritionally dense and satisfying. I hit the nail on the head, ya’ll! I also love that I can make this ahead on a Sunday and it lasts all week long; portable and re-heatable at the office. While I had the oven on for roasting vegetables and prepared turkey meatballs for this week’s lunches and dinners - this one pan bake was put together in a snap.

Foraging for Ingredients
Not only did I use some bruised bananas and frozen fruit I’d been hoarding since summer, but I 1) had the opportunity to use my almond extract for something other than cake 2) finally cracked open my super special whipped lemon honey that was gifted to me by a friend 3) used half of the oats in my fridge - jars I resolved would end up abandoned have now been given new life 4) coconut used to roll date treats now have a new purpose; as this Fruity Oatmeal Bake topper!

Eating Oatmeal Bake: How & Why
Fruity Oatmeal Bake can be eaten alone or paired with a scoop of Greek yogurt, cottage cheese (my favorite is here) or a hard boiled egg if you need a little more heft for your morning meal. You can even top it with a spoon of your favorite nut butter. As the winter months close in, heartier breakfasts keep me satisfied and pad me up for cold weather walks. A solid carb/protein mix will also keeps you fuller and fueled longer; while warding off hunger pangs, cravings and moodiness due to eating imbalances.
And, of course, you eat it with a spoon. Duh.

Swaps
Substitute seasonal fresh or frozen fruit as you like: peaches work well and so does pineapple for a more tropical flavor profile. I wouldn’t skip the bananas because they lend a natural sweetness and thickness to this Fruity Oatmeal Bake.
Go ahead and use vanilla extract if you don’t have almond extract on hand.
Zest lemon or orange, choose your own adventure!
Sub dairy milk for almond milk, but I’m a fan of using unsweetened vanilla almond milk here.
Top with anything you like; it’s your nutty world to create! Coconut and flax meal are what I had lying around. And you can even toss in cacao nibs, if you like, for an extra pop of sweet on this Oatmeal Bake adventure.
No honey, no problem - use maple syrup or skip the sweeteners all together.
Don’t wanna use coconut oil? You can skip it (but I like the flavor and a little fat) or use melted butter, ghee or even olive oil.

Learn how to make this one dish breakfast below the photo! I know you want to lick your computer screen! Don’t worry, I often want to do stuff like that too!

XO

Fruity Oatmeal Breakfast Bake

1 1/3 cups of rolled oats
1 ½ cups of mixed berries *I used frozen berries, thawed in the microwave and drained the liquid
2 bananas, mashed
1 ½ cups unsweetened vanilla almond milk
2 eggs
1 tablespoon of almond extract
2 teaspoons of cinnamon
2 teaspoons of whipped lemon honey
Zest of ½ a lemon
1 tablespoon of coconut oil, melted/liquified
Sprinkle of salt
1 tablespoon of unsweetened powdered coconut
1 tablespoon of flax meal

Preheat oven to 375 degrees and coat a 9x9 square or 2 1/2 quart oval baking dish with non-stick cooking spray. In a large bowl whisk eggs, almond milk, extract and put aside. Add berries and mashed banana to the bottom of the baking dish, drizzle with honey, oil, sprinkle with salt and grated zest. Evenly sprinkle oats over the top of the fruit and pour the almond milk mixture over top. Bake in the oven for 20 minutes, until set, and top with coconut and flax meal. Bake for an additional 10 minutes. Serve warm with yogurt, cottage cheese or a hardboiled egg for a hearty breakfast of champions.