If you know me, you’ll know I’m quite the fan of a breakfast that can pass up as dessert and this Baked Oatmeal recipe is just that kind of dish. Not too sweet, hearty enough to get you going for the day, but not on the heavy side, this lovely breakfast comes together pretty easy; the prep for this baked oatmeal takes less than 10 minutes and then in the oven it goes until it’s all golden brown and nice. You can serve it either on its own, or dolloped with your favourite yogurt, I added cashew yogurt on mine. And you can absolutely also serve it as dessert at the end of a meal, topped with a nice drizzle of Crème anglaise.

Raspberry Baked Oatmeal

270g/3 cups rolled oats

1 tsp salt

1 tsp cinnamon

2 tsp freshly grated organic or untreated orange peel

150g/1 cup coconut sugar

250ml/1 cup milk of choice (I used unsweetened almond milk)

2 eggs

100ml/1/2 cup coconut oil, melted

250g/2 cups raspberries (thawed if frozen)

30g/2 Tbsp raw, shelled pistachios, roughly chopped

Preheat oven to 180°C/350°F. Lightly grease an a 20cm/9 in. pie plate (or a 20x20cm/9×9 in. square dish) with coconut oil.

In a large bowl, stir the oats, salt, cinnamon, orange zest and sugar together. In another bowl, whisk together the milk and eggs. Add this mixture to the oats and mix well. Add coconut oil and give everything a good mix. Slowly fold in the berries and pour the mixture into your prepared dish. Sprinkle with the chopped pistachios and bake for 40-45 minutes or until golden brown. Serve warm on its own or topped with yoghurt of choice.