We LOVE breakfast in my house. It’s just as important of a meal as lunch and dinner and honestly might trump lunch. No quick bowl of cereal or toast for us. I grew up loving instant oatmeal with brown sugar. As I got older I started making the real deal with rolled oats and eventually learned to add in super foods like fresh berries, sliced almonds, chopped walnuts, raw almond butter, or ground flax seeds with a healthy sprinkling of cinnamon.

Now although this is still a go-to meal in our breakfast rotation my sister turned me on to this delicious and fun take on oatmeal. It takes a bit longer to make but it’s become a favorite weekend treat. Feel free to use any combination of berries you love. I’ve tried it with blueberries, strawberries, and raspberries both fresh and frozen and it’s always turned out great. Even frozen mixed berries was awesome. You can also substitute the walnuts for Brazil nuts, pecans, or almonds or even substitute the butter with coconut oil if you’re dairy-free. Mix it up and make it your own.

Berry Baked Oatmeal

Ingredients

• 1 Tbsp unsalted butter, melted
• 1 cup rolled oats
• ½ cup chopped walnuts
• ½ tsp baking powder
• 1 tsp ground cinnamon
• Pinch of sea salt
• 1 cup unsweetened oat milk
• 1 large egg, lightly beaten
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• 2 bananas, sliced in coins
• 1 cup berries, fresh or frozen

Directions

Step 1. Preheat the oven to 375F and melt the butter in a small saucepan over low heat or in the microwave.

Step 2. In a medium bowl, mix together the oats, half of the walnuts, baking powder, cinnamon, and salt.

Step 3. In a small bowl, combine the oat milk, egg, melted butter, syrup, and vanilla.

Step 4. Using a paper towel, take the remaining butter from the inside of the saucepan and lightly grease a 2-quart baking dish. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half the berries.

Step 5. Sprinkle the dry oat mixture evenly over the fruit. Then pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. 

Step 6. Bake for 30 minutes, until the top is browned and the oats have set. Let cool for about 5 minutes before serving.

Note: You can also make this recipe ahead of time and store in the fridge to enjoy all week long. In the morning, portion out a serving and reheat in a saucepan or microwave. It also works well doubled if you’re serving a larger group or want to keep a portion in the freezer for a later date.

This recipe along with 14 other delicious, anticancer breakfast options can be found in my new cookbook: The Cancer Diet Cookbook.