Waking up to a warm breakfast isn’t hard to do when this baked raspberry oatmeal is on the menu! You can make it the night before and then reheat the next morning, served with a drizzle of brown butter.
To think, I thought I would have nothing to write about today.
Then a mouse scurried across my apartment floor IN BROAD DAYLIGHT.
And now you get to hear about my vermin woes.
So lucky, you are.
First of all. Aren’t rodents supposed to be NOCTURNAL?!
5pm seems a little bit too early for them to be lurking around, waiting for the perfect opportunity to eat my farro.
And yes, that is definitely what he was eating. Farro.
He has expensive taste.
Second of all, how is it that none of this ever happens when the.boy is home?!
It’s like these creepy crawlies bide their time, waiting for me to be alone in our apartment because they think I’m the nice one.
If I get my hands on you, I am going to decapitate and then eviscerate you and save your subcutaneous fat pads so that my coworkers can try to use your cells to cure diabetes.
Consider yourself warned.
Also, I threw out all of your potential sources of food and/or locked it up in hardcore glass containers. I hope you starve.
Until that glorious day, I will be feasting on this baked raspberry oatmeal and feeling majorly self righteous about it.
Not only is it crazy delicious in a grand slam breakfast kind of way, but it’s also pretty good for you what with all the oats and berries and superfoods and stuff.
Also, BROWN BUTTER DRIZZLE. That will get those endorphins pumping, if nothing else.
This recipe is from Seriously Delish, the first cookbook from one of my most favorite bloggers – Jessica of How Sweet Eats. Jessica’s whimsical writing and captivating recipes never fail to leave me laughing and drooling, and her cookbook does all that and then some. If you love eating and getting creative with your food, then this is a cookbook that you need in your library.
(For the record, I bought this cookbook with my own money and this is not sponsored at all in any way. I just really love it.)
Now, if you’ll excuse me, I’m off to avenge my lost farro.
- 3 cups old-fashioned rolled oats
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup canned light coconut milk
- ⅓ cup pumpkin puree
- 2 tbsp unsalted butter, melted
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 2 cups frozen raspberries
- 2 tbsp unsalted butter, browned
- Heat oven to 350F. Spray an 8-inch square baking pan with nonstick spray. Set aside.
- In a large bowl, whisk together the oats, brown sugar, cinnamon, and salt. In a smaller bowl, whisk together the coconut milk, pumpkin, eggs, vanilla, and melted butter. Fold the wet ingredients into the dry ingredients.
- Pour the raspberries into the batter and stir to combine.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until the top of the oatmeal is set. Let cool for a few minutes and then serve with a drizzle of brown butter.
Want more oatmeal-for-breakfast? Check out these!
From Around the Web:
Slow Cooker Banana Oatmeal from Pass the Sushi
Strawberry Oatmeal Breakfast Bowls from Oh My Veggies
Brown Sugar Banana Nut Oatmeal Muffins from Created by Diane
Chocolate Almond Steel Cut Oatmeal from Very Culinary
Raspberry Oatmeal Pancakes from Healthy Delicious