It has been the strangest few days around here. Friday’s storm showed up with almost no warning and it was so severe that we had huge trees down and lost power for over 14 hours. And we were the lucky ones! Our next-door neighbor’s truck was totaled when a huge tree fell on it and some of our friends – quite a few, actually – still don’t have power and it’s three days later. I’m so grateful that we didn’t have any major damage! I was knee-deep in recipe development this weekend and there’s just no way I could have finished without a working kitchen, so I was especially lucky. Creating and testing recipes in a hotel kitchen doesn’t sound very appealing.
Speaking of recipe development, today I’m finally unveiling a recipe I created for Driscoll’s berries. I wanted to create something for them that was healthy and quick, could be served to adults but would be fun and appealing for kids, too. I think this recipe covers all of those things plus it’s delicious! I pureed some fresh strawberries and baked it right into the oatmeal then topped it with even more berries. It’s sooo good and I know you’ll love it!
I love to serve this whenever I have company since it’s so easy to make and everyone can just serve themselves. I make it often on the weekends for just us, too, and although we usually have leftovers, they reheat so nicely that it’s never a problem. And the girls are always requesting specific shapes, like this one:
That’s right…this oatmeal is thick enough for cutouts! It’s best to let it cool for 5-10 minutes so it thickens up a bit (and cools down so you don’t burn your fingers). I’ve made all sorts of shapes for my girls. There’s the smiley face, above, and there are the numbers that show their age…
…and there are the letters to spell their names:
But sometimes I’m feeling lazy and just want to make one, big face:
More delicious breakfast recipes:
- Raspberry Almond Flour Pancakes
- Baked Oatmeal Cups
- Overnight Oatmeal with Yogurt and Fresh Fruit
- Overnight Oatmeal Recipe with Fresh Berries
- 2 cups oats (quick-cooking)
- ½ cup brown sugar
- 1 ½ cups milk
- 1 tsp baking powder
- 1 large egg, beaten
- 7-8 whole Driscoll’s strawberries, hulled
- Brown sugar, for sprinkling on top before baking (use about ¼ cup; will make a slightly crunchy top and slightly sweeter oatmeal)
- Additional strawberries, raspberries or blueberries
- Mix together all ingredients except strawberries. Puree strawberries in blender, food processor or in a bowl with an immersion blender. Mix pureed strawberries into oat mixture.
- Pour oat mixture into 11x7 greased baking dish. Bake for 15-20 minutes, until mixture is thick and slightly firm. Remove from oven, let sit five minutes and serve.
- Optional: Using cookie cutters, cut out shapes from oatmeal. Place shapes on plates and create
designs on top with fresh Driscoll’s berries.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 54mg Sodium: 197mg Carbohydrates: 60g Net Carbohydrates: 0g Fiber: 5g Sugar: 26g Sugar Alcohols: 0g Protein: 11g