Strawberry-Almond Oatmeal Bake

I truly appreciate that I live in a part of the country that enjoys all four seasons. I look forward to putting on a cozy sweater when the days get cool and love nothing more than a mug of hot chocolate by the fire when it snows. And right now, I don’t know about you, but I’m ready for spring! I can hardly wait for my local farmer’s market to reopen and just love seeing the colors of a new season arriving in the grocery store. The fresh strawberries looked especially good recently and I was pleasantly surprised by this delicious AG safe breakfast bake that can be made dairy-free with just one minor change. I LOVED the strawberry-almond-cardamom flavor combination and think you could easily add or substitute some raspberries here as well. This was quick and easy and I thoroughly enjoyed it all week. I followed the recipe exactly for the first go round, but would reduce the sugar and butter next time. Hope this adds some color and flavor to your mornings! 

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1  1/2 cups rolled oats

1/2  cup sliced almonds

1  pound strawberries, hulled and halved

1/3  to  1/2  cup light brown sugar

1  teaspoon ground cardamom

1  teaspoon ground cinnamon

1/2  teaspoon salt

1  egg

1  1/2 cups almond milk

3  tablespoons (or a little less) butter or butter substitute

 

Preheat oven to 350 degrees. I used an 11×7 glass dish, but you could use an 8-inch square glass dish or any medium sized baking dish. Spray with cooking spray.

Melt the butter and set aside. Layer the oats, almonds, then the strawberries in baking dish.

Whisk together brown sugar, cardamom, cinnamon, and salt. Add the egg and whisk to combine. Add the almond milk and melted butter and whisk until blended. Pour evenly over the oat mixture.

Bake until the oats are tender and liquid thickens, 30 to 35 minutes. Serve warm.

Dairy-free Option: Substitute Earth Balance or other dairy free option for butter.

 

Original recipe:

https://www.williams-sonoma.com/recipe/baked-strawberry-almond-oatmeal.html

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