I have eaten a pretty serious amount of oatmeal in my life. I have years and years….bowls and bowls… of oatmeal experience. This oatmeal wins. Don’t get me wrong I’ve had some crème brulee-type oatmeal that’s mainly butter and cream with a sprinkling of oats… and that was pretty decadent and delicious.
This oatmeal leans a little towards a dessert feel with the whole crumble topping situation… but it’s still true oatmeal. It has just enough berry/oat action going on to feel healthy, wholesome and comforting. If you want to sub a different milk or flour in here go for it. You could also use sliced almonds or a different nut all together. I used a mix of frozen blueberries and raspberries but you could do whatever you want. It’s your oatmeal.
I halved this recipe which was a HUGE mistake. The below ingredients are double the amount I made. Normally I post the exact recipe I made but I went ahead and doubled this for you so you don’t make the same mistake I did… that would be tragic. Because this oatmeal is amazing. And it’s just so cold. And you need all this warm, sweet, wonderful oatmeal.
- 2 teaspoons unsalted butter
- 1.25 cups old fashioned rolled oats
- 3 tablespoons light brown sugar
- 1 2/3 cup unsweetened almond milk
- Pinch salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon pure almond extract
- 1/3 cup chopped almonds
- 1/3 cup old-fashioned rolled oats
- 1/3 cup light brown sugar
- 2 tablespoon unsalted butter, melted
- 1 tablespoon all-purpose flour
- Pinch cinnamon
- 12 ounces frozen mixed berries (2.5 cups frozen, 1.5 cups thawed)
- Preheat oven to 350 degrees. Grease a 2-quart baking dish (or similar dish) with butter.
- For oatmeal: Stir together oats, sugar and salt in large bowl. In a separate bowl, whisk together milk, egg, and extracts. Pour milk mixture over oat mixture and stir to combine.
- For topping: stir together almonds, oats, sugar, butter, flour, cinnamon, and salt.
- Pour oatmeal mixture into prepared dish. Arrange berries over oatmeal (including any juices). Scatter topping across berries. Bake for 50 minutes. Let cool on rack 10 minutes before serving.
Inspired by FoodNetwork