Description
Make the most of those sweet and juicy blackberries with this easy and nutritious blackberry oatmeal bake. Prepared in one bowl with no cutting or slicing, this delicious treat is ready to bake in minutes for a no-fuss breakfast or even as a tasty dessert!
Ingredients
Scale
6 oz fresh or frozen blackberries
4 cups quick cooking oats (use gluten-free if desired)
1/2 cup maple sugar (or coconut sugar)
1/2 tsp ground cinnamon
1/4 cup melted coconut oil (or vegan butter)
1/4 cup maple syrup
1/4 cup raw creamy almond butter (or seed butter if you are nut free)
1/4 cup unsweetened almond milk (or any unsweetened non-dairy milk)
1 tsp vanilla extract
1 tsp fine salt
Instructions
- Preheat the oven to 325˚F and line an 8x8 inch baking pan with parchment paper (or spray with avocado oil or coconut oil to grease the pan).
- Add oats, maple sugar, salt and cinnamon to a large mixing bowl. Stir to combine.
- Add almond butter, melted coconut oil, maple syrup, almond milk and vanilla extract to the bowl. Stir well to combine.
- Gently fold in the blackberries.
- Transfer the oat mixture over to the parchment-lined baking pan. Place another piece of parchment paper overtop and use the bottom of a small glass to press the mixture down so it is packed tightly. Top with additional blackberries for presentation if desired.
- Bake for 20 minutes. Remove from oven and allow to cool to room temperature (about 10 minutes). To speed the cooling process, place on a heat-safe surface in your refrigerator or freezer.
- Once fully cooled, slice into 9 squares and enjoy! Serve warm, at room temperature or cold and top with coconut whipped cream, fresh blackberries and a drizzle of maple syrup.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast
- Method: Oven