Juneberry Oatmeal Bake with Coconut & Almonds
Terese loves this berry-happy breakfast bake so much that she’ll even serve it in summertime, made with Juneberries from her own tree or with ones found along Madison’s bike paths.
Ingredients
Softened butter for preparing baking dish
1/2 cup chopped whole almonds
1/2 cup plus 2 Tbsp. unsweetened dried coconut flakes, divided
2 cups thawed (or fresh) Juneberries*
2 cups rolled oats**
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. salt
Scant 1/2 cup honey or maple syrup
1 3/4 cups whole milk
2 eggs
3 Tbsp. melted butter, divided
1 tsp. vanilla extract
Plain or vanilla yogurt (optional)
Directions
Generously butter a medium-sized oval or 8-inch square baking dish.
Spread chopped almonds out on a baking sheet, place in oven and turn on oven to 375 degrees. After 3 or 4 minutes, when almonds begin to look and smell toasty, stir in 1/2 cup of the coconut flakes. Continue baking until coconut is lightly browned, another 1 to 2 minutes.
Dump mixture into a large bowl (leave the oven on). Stir in Juneberries, oats, baking powder, cinnamon, cardamom and salt. Using another bowl, whisk together honey or maple syrup, milk, eggs, half the butter and the vanilla until smooth. Stir this into the dry mixture, then pour the combo into prepared baking dish. Bake until mixture has set and browned a little, 35 to 40 minutes.
Remove from oven and drizzle remaining melted butter over the top. Sprinkle remaining 2 tablespoons coconut over this. Serve hot with optional yogurt.
Suggestions
This recipe is a riff off one published in Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen, by Heidi Swanson.
* Blueberries, huckleberries, cranberries, or other firm-type berries may be substituted for Juneberries.
** We recommend local Snug Haven Farm Rolled Oats, which aren’t heat-treated, resulting in a lovely nutting flavor.
More Recipes
More Recipes by This Author
Edible in your mailbox
