How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn’t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I’m determined that this one will be different—a season to remember. Since berry season is upon us, I thought I’d share my latest breakfast recipe discovery. It’s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day. My adaptations were inspired by another recipe from Heidi’s book, a blackberry and macaroon tart. The book is at the top of my wishlist, but I found the baked oatmeal recipe on Lottie + Doof. My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It’s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the recipe!
