A few of my favorite things are when my house smells like brown sugar and cinnamon, having
breakfast prepared for the week, and strawberry season. This breakfast combines all three (your house is going to smell amazing) and also provides a really healthy breakfast option for you. The prep time is substantial, but it will last you all week– and you’ll find yourself wanting to make
it again and again.
This breakfast bake is also really versatile. You can switch out the fruits to your preference (if you like blueberries, go for it) and if you are trying to stay away from dairy, you can switch out the milk for almond milk or coconut milk (with pineapples would be really good) and you can add or subtract
however much sugar you’d like. I like to slather it with peanut butter for a PB&J breakfast vibe.
- 1 cup mixed grains (you can find a mix like this at Whole Foods, or you can just use quinoa)
- 1 carton strawberries, sliced.
- 1 cup steel cut oatmeal
- 1 cup milk (4%)
- 1 cup water
- 1 egg
- ½ cup brown sugar
- 1 tbsp cinnamon sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup pecans
In a large pot, combine the steel cut oatmeal, mixed grains, milk, and water. Bring to a boil
and then simmer for about 30 minutes until all the liquid is absorbed. Set aside and preheat oven to350 degrees. Take your sliced strawberries and incorporate into the mixed grain and oatmeal mixture.
Move to a mixing bowl, and add the egg, baking powder, vanilla, baking soda, and brown sugar. Mix until fully combined.
Grease a 9×13 casserole pan and add your mixture to the pan.
Top with brown sugar and pecans. Pop in oven for 35 minutes, or until set and the top is browned. Slice and serve!