October 29th is National Oatmeal Day, and whoever decided on its calendar date deserves a round of applause. With Halloween candy-gorging just days away, and holiday indulgences following soon after, there’s no better time to get in the habit of making oatmeal a part of your regular diet.
You’ve always known oatmeal is good for you, but do you actually know why? Part of it’s the fiber, which is helpful for your digestive health, and also a must for weight control, as it helps you feel more full. Whole grains also lower your risk for diabetes and high blood pressure.
You can double the health benefits by pairing your oatmeal with berries, adding flavor while simultaneously reaping the cancer-fighting benefits of the ellagic acid found in strawberries, raspberries, and blackberries.
If you’re imagining a boring bowl of gruel, think again. Oatmeal has come a long way since the days of Oliver Twist, and this baked oatmeal recipe is as pretty as it is delicious. You can use cookie cutters to cut the baked oatmeal into shapes that are kid-friendly or to suit a brunch theme.
The folks at Driscolls Berries have shared this recipe with Examiner to help celebrate National Oatmeal Day, but save it to use all year long. Your health and your palate will thank you.
Baked Strawberry Oatmeal Recipe
- 2 cups quick-cooking oats
- ½ cup brown sugar
- 1 ½ cups milk
- 1 tsp. baking powder
- 1 large egg, beaten
- 6 whole Driscoll’s strawberries, hulled
- Driscoll's Blueberries, Strawberries and/or Raspberries for topping (optional)
In a large bowl, mix together oats, brown sugar, milk, baking powder and egg. In a separate bowl, puree strawberries with an immersion blender or use a blender or food processor to puree the strawberries. Mix pureed strawberries into oat mixture. Pour oat mixture into 13x9 greased baking dish. Bake for 15-20 minutes at 375 degrees until mixture is thick and slightly firm. Remove from oven, let sit five minutes then cut into squares and serve.
Try these other healthy breakfasts: