Fresh blueberries add natural sweetness while crunchy nuts and seeds add contrast to this make-ahead summer breakfast, perfect for weekend entertaining. Substitute with whatever fresh fruit is in season and any combination of your favorite nuts and seeds. Top with a dollop of creamy yogurt and serve.
Cooking spray, for greasing
3 tablespoons unsalted butter
2 1/2 cups old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 cups whole milk
1 large egg
1 tablespoon vanilla extract
1/4 cup plus 2 tablespoons honey
2 cups (1 pint) fresh blueberries
1/2 cup chopped almonds
2 tablespoons chia seeds
2 tablespoons flax seeds (or ground flaxseed)
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1. Preheat oven to 375°F. Coat bottom and sides of a 8x10 baking dish with cooking spray and set aside.
2. In a small saucepan, melt butter. Set aside to cool to room temperature.
3. In a large bowl, combine oats, baking powder, cinnamon, nutmeg, and salt.
4. In a large measuring cup, whisk together milk, egg, vanilla, honey, and cooled, melted butter. Pour into oat mixture and toss to combine.
5. Transfer oat mixture to prepared pan and spread out evenly over bottom of pan. Scatter top evenly with blueberries.
6. In a medium bowl, combine almonds, chia seeds, flax seeds (or ground flaxseed), sunflower and pumpkin seeds. Scatter evenly over top of blueberries. Bake for 45-55 minutes until edges start to get golden and oat mixture has set. Serve warm or at room temperature.
For more great recipes from our new summer issue, visit thecoastaltable.com.
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