I love to have a bowl of piping-hot oatmeal on weekend mornings. While many simply cook their rolled oats in water, with a pinch of salt, it’s a little too restrained for my taste. But, don’t get me wrong — I want to keep my oatmeal healthy. I’ll add a tablespoon of coconut oil, for both a creamy mouth-feel and also the metabolism-boosting qualities, along with some flavoring (like vanilla or almond extracts, depending on my taste), fresh berries or a banana, toasted nuts, and a garnish of shredded coconut. It’s a delicious breakfast that is so much better than plain-Jane oatmeal.
During the busy work week, however, I don’t have time to make (and enjoy) this weekend favorite. So, I’ve come up with this easy and healthy baked oatmeal recipe. I’ve subbed steel-cut oats for the classic rolled oats for added fiber and a nutty bite. The addition of frozen fruit adds a sweet touch that is right for breakfast (I’m toying with the idea of making this a savory oatmeal, with the addition of pesto and sundried tomatoes). Cooled and cut into bars, it’s a healthy breakfast that I can eat on the go without feeling guilty.
Preheat the oven to 350 degrees.
In a saucepan, add the oats and cover with water by ½ inch. Bring to a boil then reduce to a simmer (alternatively, you can soak your oats overnight covered by using an equal amount of water).
Meanwhile, combine coconut oil, eggs, water, and milk in a large bowl and whisk well. Add spices, vanilla, syrup, and salt.
Add the oats and stir well to combine.
Lightly grease a 1 ½-2 quart glass baking pan with 1 ½-inch sides. Add the cherries and then the oatmeal. Place in the oven and bake for 40 minutes or until top is nearly set and lightly golden.
Remove from the oven and cool until warm. Cut and serve. Alternatively, let the oatmeal cool completely then cut into single servings. Wrap in plastic wrap or layered in a glass storage container and freeze for breakfasts later in the week!
To serve, heat until warmed through. Top with toasted walnuts and maple syrup.