My love for oats didn’t start until I moved to my own apartment (I couldn’t stand the texture nor the smell!) and could experiment with this healthy cereal grain. It has become the base of my favourite comfy pleasures in the morning because it’s healthy and filling. Also, it makes it easier to stabilise your blood sugar levels and keep it under control the rest of the day. This fiber-rich grain has many healthy benefits and makes it a great way to start your day.

One of my favourite food bloggers is Gina Homolka from and she made a beautiful Strawberry Rhubarb Baked Oatmeal dish which I amended slightly to make it a Berries Baked Oatmeal because these ingredients are easier to find in our supermarkets. For other delicious recipes you should definitely visit her website!

For the fruit fillings:
1 1/2 cups strawberries, hulled and quartered
1/2 cup blueberries
1 medium ripe banana, sliced thin
1 tbsp cornstarch
1/4 cup honey

For the Oats:
1 cup uncooked quick oats (Quaker e.g.)
1/4 cup slivered almonds
1/2 tsp baking powder
1 tsp cinnamon
pinch of salt
1 tbsp honey
3/4 cup fat free milk (or any milk you desire)
1 large egg
1 tsp vanilla extract

Preheat the oven to 180 C degrees (convention oven – fan). Lightly butter or oil a +/- 23 x 23 x 5 cm ceramic baking dish. Place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and berries in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and blueberries making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Enjoy! xoSam

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