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    Baked Oatmeal

    Oatmeal is a staple in the breakfast lineup, but if you want to try something a little different, this baked version topped with delicious fruit and nuts is a wonderful way to switch up your morning routine.

    Recipe courtesy of Richard Blais and Morton® Salt

    Ingredients: For the oatmeal

    • 1 tablespoon coconut oil
    • 2 cups rolled oats
    • 1 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • ½ teaspoon Morton® Fine Sea Salt
    • ¼ cup coarsely chopped pecans or walnuts
    • ½ cup fresh blackberries
    • 1 large banana peeled and sliced
    • ¼ cup chopped golden raisins

    Ingredients: For the custard

    • 1 large egg
    • ¼ cup coconut nectar or maple syrup
    • 2 teaspoons vanilla extract
    • 3 tablespoons melted butter
    • 2 cups coconut milk unsweetened
    • ¼ cup coconut sugar to brûlée (optional)
    • ½ tablespoon Morton® Coarse Himalayan Pink Salt

    Instructions:

    1. Preheat the oven to 350ºF.
    2. Mix all of the oatmeal ingredients in a bowl big enough for the items to be mixed together loosely. Set aside in a baking dish.
    3. Turn your attention to the custard ingredients. In a separate bowl, whisk together all these ingredients except the salt and coconut sugar to make a custard mixture.
    4. Gently pour the custard mixture over the baking dish ingredients and bake for 30–40 minutes.
    5. Remove the baked oatmeal and top with the sugar and broil on high for 2 minutes or with a crepe brûlée torch.
    6. Finish with a sprinkle of Morton® Coarse Himalayan Pink Salt.

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