Many mornings I feel like I'm running a diner. What would you like, sir? Oh, second breakfast? Of course. This morning it was bagel sandwiches with eggs and bacon for some but not others. Well, I love a morning when there's something like a big batch of overnight french toast or even a frittata or baked oatmeal. This friends, is just that.
Set your alarm for just a bit earlier on the 14th so you have time to put together this simple yet beautiful breakfast then serve it warm. It's best served the day it's made. I opted for healthier options here like greek yogurt and almonds. Then again, there's heavy cream because, balance.
I hope you make it and when you do, be sure to let me know! Happy breakfast baking!
Ingredients You’ll Need:
2 cups rolled oats, not quick cooking
2 teaspoons cinnamon
½ cup sliced almonds
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup heavy cream
1 cup milk
½ cup greek yogurt
2 eggs
3 tablespoons coconut oil, melted
2 teaspoons vanilla extract
⅓ cup maple syrup
2 cups diced strawberries
Preheat the oven to 350 and spray a 9x9 pan with nonstick cooking spray.
In a bowl mix together the oats through salt. In a separate bowl whisk together the cream through maple syrup.
Spread the oat mixture on the bottom of the pan and pour the milk mixture over top. Spread the strawberries on top evenly.
Bake for 30 minutes and enjoy warm on its own, with some powdered sugar, or with more maple syrup on top!