Baked Oatmeal with Berries

baked oatmeal

Gotta love when you make a recipe, just knowing that your kiddo will love it. And then, rejection. Wouldn’t even give it a try.

My Clare is a huge fruit fan so I was so confident that she’d love this baked oatmeal with berries and we’d enjoy it together for breakfast all week. Easy, mostly healthy, colorful – just what a mom wants to make for her kid. But then you end up eating the whole dish yourself because they refuse to even taste and see. Ah well, the best laid breakfast plans…

This recipe is super simple to toss together and pop in the oven. Even though Clare isn’t a fan, I’ve continued to make a pan for my own breakfast since it’s quick and easy to reheat some in a bowl each morning. I like to add a splash of milk to make it extra moist and creamy. So delicious, especially right now when berries are plentiful and cheap.

This version is layered with fresh strawberries and blueberries but you can totally mix it up with other fruit and berries that are in season or that you prefer. Or you can even make it plain and jazz it up separately if wanted. I like to throw in some extra healthy additions sometimes like a handful of chia seeds or almonds. So go ahead and get creative!


Baked Oatmeal with Berries

3 cups old fashioned rolled oats
3/4 cup brown sugar
1 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 1/2 cups milk
1 teaspoon vanilla extract
4 Tablespoons unsalted butter, melted
2 cups fresh berries (strawberries sliced)

Yield: 6-8 servings

Preheat oven to 350 degrees F. Butter/grease a 2 1/2 quart baking dish.

Combine the oats, sugar, baking powder, cinnamon, and salt. Place half of the oat mixture in the baking dish, top it with half of the berries, then top with the remaining oat mixture.

Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats. Top the oats with the remaining berries.

Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set. Serve immediately with a splash of milk, or let it cool, then cover and refrigerate to reheat later.

Source:  So Fab Food


Spinach Salad with Strawberry Vinaigrette, Feta, and Candied Pecans

strawberry spinach salad

This is one of my all time favorite salads – it’s almost identical to one that was served where I used to work. All of us ladies in the office were hooked on it! Not only is it beautiful and colorful, but it’s healthy and delicious too. Well, if you count candied pecans as healthy. I think we will.

The homemade strawberry vinaigrette is so easy to make in your blender and is sweet from the berries and sugar plus a little tart from the balsamic vinegar. Plus, pink dressing makes everything awesome. The candied pecans give the salad a nice little crunch and texture plus add protein to the dish. They’re very simple to make on the stovetop with only three ingredients and seriously take this salad to another level. I may or may not have snacked on them as I cooked…

Then sprinkle on some crumbled feta (goat cheese would work nicely too) and sliced fresh strawberries and you are all set. I also often add some grilled chicken to make the salad an extra filling meal. Hope that you enjoy!

Spinach Salad with Strawberry Vinaigrette, Feta, and Candied Pecans


For the dressing:
1 1/2 cups fresh strawberries, rinsed and sliced
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp sugar
1/4 cup water
1/8 teaspoon salt
Dash of pepper

For the candied pecans:
2 Tbsp butter
1 cup pecan halves
3 Tbsp sugar

For the salad:
Baby spinach leaves, rinsed and dried if needed
Sliced strawberries, for topping
Feta cheese crumbles

Yield: Enough dressing and pecans for at least 4 salads

To make the dressing, simply combine all the ingredients in a blender or food processor. Blend until smooth. (add a little more berries or sugar to taste if you think it needs more sweetness)

To make the candied pecans, melt the butter in a small non-stick skillet over medium heat. Toss in the sugar and pecans, stirring to evenly coat. Cook over medium heat for 5-10 minutes, stirring often, until the sugar begins to caramelize and the pecans brown. Spread the pecans out on a lined baking sheet to cool.

To serve, arrange the spinach on a plate or in a salad bowl and add the candied pecans, feta crumbles, and sliced strawberries. Drizzle on the vinaigrette when you’re ready to eat. Enjoy!

Source: Candied pecans from One Little Project and vinaigrette is adapted from Vegetarian Perspective