This baked oatmeal is packed with antioxidant rich fruits and full of fiber to give you a great start in the morning!

Serves: 8


1 egg, lightly beaten

2 cups rolled oats

½ cup coarsely chopped pecans

¼ cup flax seed

¼ cup chia seeds

2/3 cup unsweetened coconut flakes

¼ cup brown sugar, or 1/3 cup maple syrup

1 teaspoon baking powder

1 teaspoon cinnamon

¾ teaspoon sea salt

¾ cup unsweetened almond milk

¼ cup maple syrup

3 tablespoons melted coconut oil

1 banana, chopped

1 cup strawberries, sliced

½ cup fresh blueberries

¼ cup fresh raspberries


Preheat the oven to 350 degrees.

Spray an 8x8-inch baking dish with cooking spray.

Reserve 2 tablespoons each of the pecans, flax seeds, chia, and coconut flakes and set aside.

In a large bowl combine the remaining pecans, chia, flax seeds, and coconut flakes, the oats, baking powder, cinnamon, brown sugar, and salt.

In a medium bowl, combine the almond milk, maple syrup, and the coconut oil and whisk to combine. Add the beaten egg and blend until smooth.

Pour the wet ingredients into the bowl of dry ingredients and stir to combine.

Layer the banana and strawberries in the baking dish and spread the oat

mixture evenly on top. Sprinkle with the blueberries and raspberries, and then top with the reserved pecans, flax seeds, chia, and the coconut flakes.

Bake for 40-50 minutes or until the top is crisp and the middle is set. Remove and let cool for 15 minutes before serving.