This little recipe is LOVED by my family and all who’ve tried it. I’ve tested, tweaked and perfected it over the years to make it taste better & better and to be super healthy! It’s wonderful to make once a week to have in the fridge for a quick breakfast or snack. Also works great to cut into large squares, freeze and then grab-and-go as needed! To YOU with LOVE! ~ yoga bird
Yoga Bird’s Baked Oatmeal
Prep: Lightly grease 9 X 13 pan with coconut oil. Preheat oven to 350
2 eggs (from my free-range chickens)
1/3 cup light brown sugar
1/3 cup coconut oil (warm slightly in micro to get to a liquid form if needed)
1 cup almond milk
1 teaspoon real vanilla
In separate bowl combine:
3 cups rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pink sea salt
1 – 2 cups roughly-chopped walnuts (I use two cups)
Add dry ingredients to wet ingredients. Stir well.
Then add 2 cups fresh, sliced strawberries or blueberries, apples, pears, rhubarb or some kind of awesome combination of fruit that you love.
Spread into prepared dish and bake about 20 – 25 mins. Don’t over bake, as it will become too dry. 😀 *Then I broil the top for about a minute to make it nice and brown and crunchy!
Serve with a little extra Almond Milk on top.
June 4, 2014