Adapted from Heidi Swanson’s Super Natural Every Day.
Look up the definition of comfort food and you’ll find a picture of this recipe. It’s wonderfully tasty as is, but has plenty of room for experimentation if you want to get crafty. Try different combinations of nuts and seeds (hazelnut, sesame, sunflower, almond) – either mix ‘em in, or throw ‘em on top for a nutty finish.
Re-heat leftovers in the oven quickly and serve with coconut ice cream to satisfy your sweet tooth. This breakfast is so good it could easily pass for dessert!
Bake this oatmeal ahead and store for about 6 quick, pack-and-go breakfasts through the week or make fresh for a tasty contribution to a potluck brunch.
1. Preheat oven to 375 degrees F/ 190 degrees C.
2. Oil your 8-inch/ 20 cm square baking dish.
3. Stir dry ingredients (oats, half the walnuts, baking powder, cinnamon and salt) together. In a separate bowl stir wet ingredients (maple syrup, milk, egg, butter and vanilla) together.
4. Arrange apple slices in a single layer on the bottom of the baking dish. Next, sprinkle two-thirds of the berries on top of the apples; then cover all the fruit with the dry oat mixture. Lastly, drizzle the wet almond milk mixture over the oats. Make sure the milk has seeped through the oats to the bottom of the dish. Sprinkle the remaining berries and nuts on top.
5. Bake for 35-45 minutes, until the oats are golden brown and the mixture has set nicely. Remove from the heat and let cool slightly – serve warm with yogurt or your favorite milk.
For a little extra indulgence, try drizzling 1 tbsp each of melted butter (or coconut oil) and maple syrup on top just before serving. Serve with a dollop of greek yogurt.
super natural every day is one of two natural cookbooks by food blogger Heidi Swanson, which features uncomplicated, healthy recipes that are quick to prepare. Try more of Heidi’s natural food recipes at www.101cookbooks.com, or purchase her books on Amazon.