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.

Breakfast Love: Chunky Monkey Overnight Oats

Let's keep this breakfast love fest going, shall we?

Overnight oats became a staple in my breakfast rotation several years ago.  I ate them about 3 times a week. But like most repetitive habits in life, things got a little dull. All of a sudden the cold oats weren't doing the job and the mushy texture just didn't sit well with me anymore.

These things happen but when it comes to your favorite foods, don't be afraid to mix it up a little. Life is about variety, people.

So a few months ago I decided to switch it up by using steel-cut oats and life has been so much better. It's like we've rekindled that oat-y, wholesome flame.  But I digress.

Steelcut oats are full of texture and give you a chewy bite similar to a granola/oatmeal hybrid, which is a perfect combo in my book.

Because I'm battling a sweet tooth addiction, I decided to make something decadent but healthy for today's breakfast.

Introducing Chunky Monkey Overnight Oats.

Oh man these were so good.  Not gonna lie, I was kind of depressed when I finished this jar.  I mean...my day could only go down from here, am I right?

Kidding. Kind of.

Chunky Monkey (esque..) Overnight Oats

1/4 cup steel cut oats
1 tbsp chia seeds
1 tbsp flaxseed meal
1 tbsp raw cacao powder
1 tbsp cacao nibs
1/4 tsp cinnamon
1/2 tsp vanilla extract or vanilla bean
pinch of salt
1/2 cup water

Combine above ingredients in a bowl or a mason jar. Once they're mixed together, pour boiling water over the ingredients. Stir until combined. Allow to cool to room temperature. Once they have cooled, cover and place in the fridge overnight.

In the morning, top with:

1-2 tbsp nut butter (peanut butter, almond butter, sunbutter, they're all wonderful)
1 tbsp shredded coconut 
1 pitted medjool date, chopped
2 tbsp sliced almonds (walnuts would work great here but I was all out)
1 ripe banana

*For an extra special treat, heat up 1/4 to 1/3 cup of coconut milk and pour over your beautiful creation. It will heat up your oats and also melt everything together wonderfully, making it extra decadent. 


If you give this recipe a try, let me know what you think!