Very Cherry Berry Chocolate Baked Oatmeal

Thanks to a few dreary mornings here in the Pacific Northwest, I've been craving that classic, old school breakfast that fills you up and reminds you of warm and fuzzy childhood memories.

Why is oatmeal so all-encompassing like that?

I spent many childhood mornings, oatmeal in hand while Bobby's World played on the tv. It was the best. But back then, oatmeal had just two ingredients: brown sugar and maple syrup. Oh, and buttered toast on the side. Easy peasy.

I like to think I've gotten a little more creative since then, while still sticking with simple and wholesome ingredients.

This recipe is so easy and delicious, I just had to share.

Very Cherry Berry Chocolate Baked Oatmeal
1/2 cup rolled oats
1/2 ripe banana
1 tbsp ground flaxseed
1/2-1 tbsp unsweetened shredded coconut
1/2 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup & 1 tbsp almond milk (or other non-dairy milk. Creamer or coconut milk would make this even more decadent)
1 Tbsp cacao or cocoa powder
1/2 tbsp cacao nibs or dark chocolate chips
Optional: 2 tbsp chopped berries

Preheat oven to 350

Lightly oil a ramekin dish or another single-serving baking pan (I used a round 6-inch ramekin) In a medium bowl, mix ingredients until just combined. Pour mixture evenly into dish. Cook for about 20 minutes.

1/4 cup chopped strawberries
1/4 cup chopped frozen cherries
1-2 tsp liquid sweetener (I used monk fruit)
1 tbsp water

In a small saucepan, add strawberries, frozen cherries, sweetener and water together. Heat until cherries and berries start to soften and frozen cherries start to melt, about 5-7 minutes. Once they've combined into a sauce, spoon topping onto your baked oatmeal.

Serves 1

Sometimes the simplest breakfasts are also the absolute best.

Hearty Baked Granola Pancake (For One)

Another breakfast recipe. I know, I'm so predictable.

After a whole lot of mornings of cold overnight oats and smoothie bowls, I decided I was ready for something warm and stick-to-your-ribs filling. Enter the baked pancake. Full of nuts and seeds and oats, this breakfast is full of texture and will keep you energized throughout the morning.

If you're a fan of crispier and thinner pancakes, I suggest splitting this recipe up into two dishes. I prefer a thicker pancake that eats more like a bread or muffin, so this is right up my alley.

Hearty Baked Granola Pancake (For One)


Dry ingredients:
2 tbsp oat flour
2 tbsp rolled oats
2 tbsp almond meal
1 tbsp flaxseed meal
1/2 tsp cinnamon
a pinch of salt
1/4 tsp baking powder

Wet ingredients:
1/4 cup and 1 tbsp almond milk
1 tbsp coconut oil, Earth Balance or apple sauce
1/2 tsp almond extract
1 tbsp sweetener of choice (I omitted this but you could use agave, maple syrup, Stevia, or cane sugar)

Add-ins:
1 tbsp walnuts
1 tbsp chopped almonds
1-2 tbsp dried fruit
1/2 tbsp unsweetened shredded coconut
1/2 tbsp hemp or sunflower seeds

Preheat oven to 350 and lightly oil a 6-inch ramekin. If you don't have a ramekin, feel free to use a muffin pan, an oven-safe mug or a mini cake pan.

In a medium bowl, mix dry ingredients together. Add in wet ingredients and mix until just combined.
*If you're using Earth Balance or coconut oil, make sure it's melted and slightly cooled. Once the base is combined, stir in add-ins. Pour mixture into ramekin and smooth out the top.


Bake at 350 for 18-20 minutes

Once the pancake is slightly cooled, transfer onto a plate and top with syrup, fruit, nut butter, etc.