Cinnamon, Berry + Pecan Baked Oatmeal

Cinnamon, Berry + Pecan Baked Oatmeal

This cinnamon, berry and pecan oatmeal will fill your house with the smell of toasting nuts and maple.

Even if you don’t usually like oatmeal (I don’t) you should give baked oatmeal a try. The edges are crispy, almost like the topping on a crumble, and the middle is custardy. It doesn't have the same texture as a bowl of porridge--and to me, that's a plus. Baked oatmeal is almost like a breakfast cake (one you can feel good about) and it's super adaptable: you can add pretty much anything that suits your fancy, like bananas, peanut butter, or even chocolate chips. This version calls for pecans, which are one of my favorite nuts when toasted. Here, they add little bites of crunch between bursts of berry.

Cinnamon, Berry + Pecan Baked Oatmeal
Cinnamon, Berry + Pecan Baked Oatmeal

The full recipe serves about eight, six if the crowd is really hungry.

I would say this is a brunch recipe, good for any holiday, but I made it on Monday morning. What away to start the week! We topped to each slice with a dollop of Greek yogurt, but for a special occasion, whip cream sure would dress it up nice. The mint leaf on top is optional, but I love how it freshens it up.

Cinnamon, Berry + Pecan Baked Oatmeal

Looking for more brunch recipes to serve a crowd? 

Cinnamon, Berry + Pecan Baked Oatmeal

Published March 27, 2018 by
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Serves: 8   |    Total Time: 45 minutes



Ingredients:

  • 3 tablespoons butter, melted and cooled
  • 1/3 cup maple syrup
  • 1 cup milk
  • 1 cup whole milk yogurt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cup rolled oats
  • 1-1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup frozen mixed berries (I used blueberries and blackberries)
  • 1/2 cup pecans
  • To serve: yogurt & a spring of mint

Directions:

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, combine melted butter, maple syrup, milk, yogurt, egg, and vanilla extract. Whisk to combine.
  3. Add oats, cinnamon, baking powder, and salt to bowl, and stir until a loose batter forms.
  4. Fold in 1/3 cup of pecans (reserving the rest for the next step) and 1 cup berries. Stir as briefly as possible — the berries may turn batter purple if over mixed.
  5. Scrape batter into a 9 inch x 9 inch glass baking dish and smooth into even layer. Arrange remaining pecans on the top of the oatmeal.
  6. Bake for 30 minutes, until edges are set and top is golden. Center will still be soft. Allow to cool 5 minutes, then serve on plates with a dollop of yogurt and mint leaves.

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Paleo Shepherd's Pie

Paleo Shepherd's Pie

We'll be moving this weekend, and in the midst of all of the madness that comes along with that process, the kitchen is keeping me sane. One cozy plate of warm, savory beef topped with a creamy cauliflower and herb puree? Coming right up! 

Paleo Shepard's Pie

So the real question is, have I even *started* packing the kitchen yet? Uhhh... no. I haven't even wrapped my head around it. What to pack first? Clearly we need plates. And skillets. Cutting boards, knives, wine glasses, blender-- definitely not ready to put those away. Procrastination is not my game, but this particular task, I'm finding hard to get to. 

It'll happen. I'm sure. And if I keep hoping for a magical kitchen transporter that will just plop everything from one spot to the next, that might just happen too! Fingers crossed. 

Paleo Shepard's Pie

Paleo Shepherd’s Pie

Paleo, Primal, Gluten-Free, Grain-Free    |   

This is a dish that can stand on it’s own, be taken to a potluck, or be served to guests. Any way you do it, it’s delicious.

Serves: 6   |    Total Time:



Ingredients:

  • 1/2 white onion, diced
  • 2 garlic cloves, minced
  • 3 stalks celery, diced
  • 1 large carrot, diced
  • 1 teaspoon coconut oil
  • 1 pound ground beef
  • 1/4 cup dry red wine
  • 2 tablespoons tomato paste
  • 1/4 cup diced tomatoes (canned)
  • 1 tablespoon fresh thyme
  • Salt & Pepper
  • 1 head cauliflower (large)
  • Water for steaming
  • 1 teaspoon butter or coconut oil
  • Other fresh herbs, such as rosemary or chives

Directions:

  1. Heat a small amount of coconut oil in a skillet. Sauté the onion, garlic and celery until onion is translucent. Add the ground beef to the pan, and use a spatula to break it into grounds. Cook until evenly browned.
  2. While the meat cooks, steam the cauliflower: chop the head into florets, and place in cooking pot with steam basket and 1 inch of water. Place over medium heat with lid on.
  3. Add the carrots, diced tomatoes, and tomato paste to the beef mixture. Add the wine and fresh thyme, and then season with salt and pepper. Stir until combined.
  4. Strain the cauliflower, and put into blender. Puree with coconut oil or butter, fresh herbs, and a sprinkle of salt. Spread the puree in an even layer over the beef mixture.
  5. Place under broiled and cook just until the top of the casserole begins to brown — every broiler is different so keep your eye on the oven.

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Rustic Chicken Parmesan, Prague, Italy

Rustic Chicken Parmesan

I hope everyone had a fun & happy Labor Day weekend! Being on vacation meant I barely even noticed it was a long weekend—in fact, I barely know what day of the week it is! But that is the glory of vacation, isn’t it. 

Rustic Chicken Parmesan

In my last trip update I told you about our adventures through Iceland and Austria. Now, that story is already just a memory that seems long gone. It’s amazing how much stuff you can pack into one day when you want to! We have done so much that the days have flown by. Since that update, we’ve hopped a bus to Prague, returned, and driven down to Val di Fassa, where we are staying in a cabin in the heart of the Dolomites.

We have been working up mega appetites, too! Biking the valleys here is more than just a short jaunt, and the climbing gives way to some of the most breathtaking views I’ve seen. We have not been eating 100% Paleo, but you know what they say — when in Rome! And we’re almost in Rome. Gelato? Mmm, yes please.

Luckily, our cabin does have a kitchen, so most evenings I get to do one of my favorite things: make dinner for everyone! The kitchen is rustic to say the least, with a real wood burning oven and stove. I love cooking on it… everything gets an old-fashioned homey flavor. This Rustic Chicken Parmesan is the best dinner we’ve had all week. Was that me in the kitchen eating this straight from the serving spoon? I guess you’ll never know…  

Rustic Chicken Parmesan

Here are some pictures from the last week— jump below for the recipe for Rustic Chicken Parmesan. (Is that real parmesan? Yes! I mentioned we are close to Rome, right?).  

Rustic Chicken Parmesan

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Cooking this on an old wood burning oven enhanced it’s rustic flavor, but in general, but this recipe will have a homey feel no matter where it is cooked.

Serves: 4-5   |    Total Time:



Ingredients:

  • 1 small yellow onion
  • 2 large or 3-4 small garlic cloves
  • 3-4 teaspoons coconut oil
  • 1 sixteen-ounce can crushed tomatoes
  • 1/4 cup red wine
  • 2 vine-ripe tomatoes
  • 1/2 cup small red bell pepper, diced
  • Salt & Pepper
  • 2 tablespoons dried Italian Herb mix (You may also use fresh herbs, to taste)
  • 2 pounds chicken breasts
  • 1 medium eggplant, sliced into 1/4 inch rounds
  • 1 cup parmesan cheese in thin slices of shredded

Directions:

  1. Heat 1 teaspoon coconut oil in a small sauce pan over medium heat. Dice the onion and minced the garlic. Add them to the pan.Sprinkle with a small amount of salt to speed cooking time. Once the onions begin to brown, add the red wine. Scrape the bottom of the pot to deglaze.
  2. Add the canned tomatoes to the pot. Dice the fresh tomatoes, and add them to the pot along with the bell pepper. Bring to a simmer. Add herb blend, and salt and pepper to taste. Stir and cover.
  3. In a skillet, heat 1 teaspoon coconut oil over medium heat. Add the chicken to the pan once the oil it hot. Once the chicken is browned on one side, flip it over. Cook the chicken through. Then use a fork or tongs to remove the chicken from the skillet. Once cool enough to handle, cut the chicken breast into strips.
  4. Add another teaspoon of oil to the skillet. Once melted, swirl the oil around to coat. Working in batches, cook the eggplant: place the eggplant in a single layer in the skillet, heat until browned on one side. Flip. Heat on the other side until cooked browned on both sides. (Just look for a nice sear on the outside— eggplant will continue to cook once casserole is layered). Repeat until all the eggplant is browned, adding coconut oil as needed to prevent sticking.
  5. Preheat oven to 450°F.
  6. Build the casserole: layer ingredients in the following order: 1 layer of eggplant, 1 layer of chicken, 1/2 of the sauce, 1/2 cup of cheese, 1 layer of eggplant, remaining sauce, and finally the remaining cheese.
  7. Place casserole in oven. Bake 10-15 minutes, until cheese is melted and sauce is bubbling. Serve hot with a glass of red wine.

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