Baked Oatmeal with Blackberries and Basil
This baked oatmeal with blackberries and basil combines juicy berries, fresh basil, and hearty oats for a gluten-free and naturally sweet breakfast that's both delicious and wholesome.
Ingredients
- 4 cups blackberries (three 6-ounce containers)
- 1/2 lemon zested and juiced
- 1 tsp corn starch
- 1 tsp coconut sugar (or substitute with cane sugar or sugar replacements)
- 1/4 cup water
- 2-4 tbsp fresh basil chopped
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp coconut sugar (or substitute with cane sugar or sugar replacements)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup unsweetened almond milk (or substitute with cashew milk or skim milk)
- 1/2 lemon zested and juiced
- 1.5 cups old-fashioned oats
- 2 tbsp chia seeds
Instructions
- Preheat the oven to 375°F and grease an 8.5 x 11-inch casserole dish with cooking spray.
- In a small saucepan over medium heat, combine blackberries, sugar, and lemon zest. Stir occasionally.
- Mix the corn starch with lemon juice and water to form a slurry. Stir this mixture into the cooking blackberries.
- Cook for about 10 minutes, until the berries break down into a jam-like texture. Stir in chopped basil and set aside.
- Mash bananas in a mixing bowl. Add applesauce, coconut sugar, cinnamon, vanilla, baking powder, kosher salt, lemon zest, and juice. Stir to combine.
- Whisk in almond milk until smooth. Add oats and fold in gently. Stir in chia seeds.
- Pour the oatmeal mixture evenly into the baking dish. Top with the prepared blackberry compote, spreading it into an even layer.
- Bake for 35-40 minutes until set and the edges are golden brown.
- Let the dish cool for 10 minutes before slicing. Garnish with additional basil if desired.
Notes
Leftovers keep in the fridge for up to four days and can be reheated in the microwave or oven. This dish also tastes great served cold!