This summer just flew by. We didn’t go anywhere or do anything extraordinary. As a matter of fact, it was quite the contrary. It’s been a very relaxing, yet busy, past few months. Since we homeschool and are typically consumed with school stuff in the fall and spring, I took some time this summer to reorganize the house, do some deep cleaning, and finally set up a studio/office where I can keep all of my photography gear, dishes, backdrops, etc.
Other than that, I’ve spent a lot of quality time with my family. I always have fun spending time with them, whether it’s exploring a new city, binge-watching Netflix, or playing a board game. I guess time truly does fly when you’re having fun!
Since I work from home all week, my hubby works from home part of the week, and the kids are homeschooled, we spend a lot of time at home, no matter what time of year it is. That, paired with the fact that I’m a food blogger, means we eat mostly at home too.
I like to make a hearty breakfast each morning to tie us over until lunch. It’s usually oatmeal, a quick skillet scramble, or pancakes, but that’s only when I have the patience to stand at the stove flipping them. My favorite types of meals are those I can prepare and leave for awhile to cook or bake…you know, the “set it and forget it meals”.
These oats are perfect, because they’re not only easy to throw together, you can also change the flavor by using different fruit and spices. You can use sliced peaches, almonds, and a few dashes of nutmeg or use a blend of chopped apples, pecans, and increase the cinnamon—there are many different possibilities!
Whichever way you decide, I hope you enjoy it! These oats are awesome by themselves, but I love them with an extra splash of almond milk, a little drizzle of maple syrup, and a dollop of coconut whipped cream—such a yummy combo!
- 1 tablespoon coconut oil, or other oil of choice
- 2 cups whole rolled oats (use certified gluten-free, if needed)
- ½ cup coconut flakes, sliced almonds, walnuts, or other nut/dried fruit of choice, optional
- 2 tablespoons chia seeds or ground flaxseed
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 cups almond milk or other milk of choice, plus extra for serving
- ½ cup water, or additional milk of choice
- ¼–1/3 cup maple syrup, coconut nectar, honey (not vegan) or other sweetener of choice, plus extra for serving (use more or less, to taste)
- 2½ cups mixed fresh or frozen fruit of choice (I used a combination of strawberries, raspberries, blackberries, and blueberries)
- Preheat oven to 375ºF. Lightly grease an 8 or 9-inch square baking pan with coconut oil and set aside.
- In a large bowl, combine together oats, coconut, chia seeds, cinnamon, and salt. Mix in milk, water, sweetener, and fruit.
- Pour oat mixture into greased pan and bake for 40–50 minutes, until oatmeal is set. Serve with additional milk, maple syrup, or coconut whipped cream* (optional). Refrigerate leftovers for up to 4–5 days.
- To reheat, mix in a little more milk, cover, and microwave 1–2 minutes, until warm. Alternatively, you can combine baked oatmeal with a little extra milk and heat in a small saucepan on the stove for a few minutes.