Worth the Heat [Individual Coconut Saskatoon Berry Baked Oatmeal]
We’ve been battling the heat like mad the past few weeks. Minimal movements, a lot of moaning and groaning and rolling around on the cold tile floors, a lot of sparkling water with crushed ice and lemon, and only a teensy amount of cooking. We’ve more or less been living on chop salads, hummus bowls (obviously), BBQ pizza, and Greek chicken with tzatziki from the Sprouted Kitchen Cookbook (go out and buy this immediately. It’s rocking my world!).
As I was browsing my instagram feed last week, I saw a photo of a big, beautiful Saskatoon berry (Lindenberry/Serviceberry) bush on Scott Perrie’s feed. I immediately felt envious and wished it was me plucking those berries from the bush and popping them into my mouth like sweet, juicy candy. I left a note saying I’d love to find somewhere local that sells the berries and within minutes, I had a note from Perrie explaining that he would be dropping some off to a restaurant near us and wondered if I’d like to have a pint to play with. WELL HELL YES I DO! Isn’t that the sweetest? This isn’t the first time Perrie has offered his hand-foraged goods for the sake of this blog. If you recall the Porcini Fettuccine from a while back, those mushrooms were also from Scott. He’s always generous with his finds and I am forever grateful to be able to enjoy the fruits of our local land thanks to all his toiling.
I decided to use the berries in this Baked Oatmeal adapted from Heidi Swanson’s Supernatural Everyday cookbook and it was every single bit worth turning the oven on and heating the kitchen up for. It’s fuss-free, comes together quickly and is as good fresh from the oven as it is from the fridge a day or two later (which makes it extra appealing since it makes a whole batch of grab-and-go breakfasts for the week!) I loved how easily adaptable the recipe was depending what you had on hand. For my version, I used the almonds as called for, but decided to jazz it up a bit with toasted coconut and pepitas and a substitution of coconut milk for regular whole milk. I could barely wait for it to cool before I was cramming it in my gob, hands burning from the hot jars and tongue on fire from the oozy, lava-like berries. A giant dollop of yogurt on top and you’re off to the races… or to wherever it is you need to go with a fully tummy.
Individual Coconut Saskatoon Berry Baked Oatmeal
Adapted from Super Natural Everyday by Heidi Swanson via Lottie +Doof.
If you can’t find Saskatoon berries, feel free to use blueberries or any berry you love.
2 cups Saskatoon Berries, plus extra for garnish
2 cups old fashioned oats
1 cup toasted, unsweetened coconut
½ cup toasted pepitas (pumpkin seeds)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 cups coconut milk
1 1/2 tbsp melted butter
1/3 - 1/2 Cup maple syrup, depending on taste
2 tsp. Vanilla Extract
1/2 cup toasted almonds, roughly chopped
1/4 Cup raw sugar
Preheat the oven to 375’.
Divide the berries between six mason jars (small), or a medium sized baking dish if you prefer to do one big batch.
Mix the oats, coconut, pepitas, cinnamon, baking powder and salt in a bowl. Divide the dry mix between the jars or pour over the berries if using a baking dish, lightly layering on top of the berries, about 1/3 cup if using jars.
Mix the coconut milk, butter, maple and vanilla together. Pour a little under 1/2 cup on top of the oats (or all if using a baking dish), letting it soak through to the bottom. Place all the jars in a baking dish, sprinkle a few fresh berries and a generous pinch of sugar on top, and bake on the middle rack for about 30 minutes until the liquid is absorbed, tops are just browned but the oats are still moist.
Sprinkle the tops with the toasted almonds and a pinch of sugar and serve warm or cold.