INGREDIENTS
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1½ cups rolled oats
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1 tsp. ground cinnamon
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½ tsp. salt
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¼ cup dry-roasted almonds, coarsely chopped
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2 cups milk of choice
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¼ cup honey (or maple syrup)
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2 Tbsp olive oil
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1 tsp. vanilla
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1 cup Champlain Orchards organic fresh raspberries (+ more for topping)
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Rovada Red or Pink Champagne Currants for topping
INSTRUCTIONS
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Preheat oven to 350 degrees F.
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In a large bowl, combine oats, cinnamon, salt, and chopped almonds.
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In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries or berries of choice.
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Spread oat mixture into a prepared 8×8 (or 9×9) baking dish and bake for 30 to 35 minutes until oats have set.
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Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!
Notes:
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To prep this recipe ahead of time, simply mix all of your ingredients together and place in a prepared 8×8 (or 9×9) baking dish, cover and refrigerate overnight. Then just pop it in the oven in the morning.
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Make this a seasonal dish by swapping the berries and almonds with fresh chopped apples and pecans
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This recipe will keep in your fridge for 3 to 4 days, just reheat in the microwave with a splash of milk for about 50 to 60 seconds.
| Adapted from Eat Yourself Skinny