Happy Monday, friends! It's about time for a new recipe. This one came to me, sort of in a dream, and the dream spectacularly came to life. Mad props to my Dream Project partner-in-crime Carrie, who first introduced me to the notion of baked oatmeal. It's a great go-to recipe I often make when guests come to town or for a weekend brunch with friends. It's also great to make on a Sunday night to have throughout the week for a nutritious snack. P.S. I get a little carried away with the toppings (but you can, too!)
- 3 cups Rolled Oats
- 2 Eggs
- 1/4 cup Agave
- 1/2 cup shredded Coconut
- 1/4 cup Butter, melted
- 1 Mango, pitted and chopped*
- 1 cup Almond Milk
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Salt
1) Pit and chop an entire mango. Combine in a bowl with the coconut. Set aside.
2) In a large bowl, combine the oats, salt and cinnamon. In another bowl, whisk the eggs and combine with the almond milk, agave and melted butter. Stir into oat mixture until blended.
3) Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Yields 9 servings.
Note * You can add (almost) any kind of fruit into this baked oatmeal treat. Apples and blueberries are lovely for a fall-theme main dish. Strawberries and oranges are a summery way to celebrate the oatmeal indulgence. Most recently, I added a mix of chopped mango and papaya (with a smattering of nutmeg) and I think it was the most delicious ever. So get creative! Fruit are your friends.
Brunch it up! And maybe add a mimosa.