If you’re like most people, the mornings can be a hectic and busy time! Many people don’t take the time to eat a healthy breakfast. This recipe, however is great because you can make it ahead of time and have breakfast for the entire week. With a little preparation, you can make those busy mornings a little easier, without resorting to grabbing a donut or unhealthy snack on your way out the door. We hope you enjoy this recipe!
Recipe Highlights:
Excellent source of antioxidant
Great source of fiber
Great source of healthy fats
Natural detoxifier
Ingredients: (yields 6-8 servings) Adapted from Vegetarian Everyday
Non stick spray, such as PAM for greasing pan
2 1/2 c. fresh mixed berries (we used raspberries and blackberries)
1 1/3 cups rolled oats
1 tsp baking powder
1/2 tsp ground cinnamon
pinch of sea salt
2 large eggs
1 1/2 c. unsweetened almond milk
3/4 tsp vanilla extract
1/4 c. pure maple syrup
1/2 c. pumpkin seeds
1/2 c. walnuts, roughly chopped
1/4 c. sunflower seeds
Directions:
Preheat the oven to 325°F. Spray pan with PAM (or other cooking spray).Put the washed and dried berries in the bottom of the pan, spread evenly.
In a large bowl, mix together the oats, baking powder, cinnamon and salt and pour over the berries.
In another bowl mix the eggs, milk, and vanilla. Pour this mixture in the pan over the oats.
In a small bowl, mix together the maple syrup, seeds and nuts until they are all evenly coated; sprinkle the seed mixture over the top of the oatmeal.
Bake for 50 minutes to 1 hour, until the oatmeal is set and the seeds are lightly browned.
Tips:
You can also pour a drizzle of maple syrup over the top when ready to eat. My kids devoured it like this!
Leftovers should be refrigerated and will keep for about a week.