Sofia Nordgren: Oven-baked oatmeal

I have had the same breakfast for 20 years. Oatmeal. Of course, I have tried other things from time to time, but I have always come back to the good old bowl of oatmeal. Nothing else keeps me full for hours or gives me energy until lunch. And since you can change the toppings endlessly, it’s almost like having different breakfasts anyway. My husband is the same. Our kids, on the other hand, are not into oatmeal, at all. Let’s just say that breakfasts have been an issue in our house. But since I started to make oven-baked oatmeal, it’s not an issue anymore. I bake a new batch every day, and everyone loves it. Our favourite flavours are strawberry/cardamom and cocoa. I look forward to trying other seasonal fruits and berries over the coming months. Hopefully you’ll like them too.

Makes about 15 squares

Ingredients:

6 dl oats
1/2 dl coconut sugar
1 tsp ground cardamom
200 g strawberries, diced
300 ml oat milk
1 egg (optional)

Instructions:

Preheat the oven to 200°C.

Combine oats, coconut sugar and cardamom.

Add the strawberries.

Add oat milk and the egg, stir together.

Pour the batter into an ovenproof pan (about 15×30 cm).

Bake in the middle of the oven for about 25 minutes.

Let cool and cut into squares.

Store in the fridge.

Tip! It’s super delicious to serve them with warm raspberries like pictured here.