Strawberry Cardamom Pistachio Oatmeal Bake
Ahh summertime… a time when the heat is so hot you don’t go outside, when movie theatres and public pools are overflowing with strangers, and, for some reason, when people willingly decide to stand around a really hot thing of open flames and cook meat.
What’s not to love?!
Just kidding (kinda).
Something that I absolutely adore about summer? The fresh, delicious fruit. You have your stone fruit (I’m a pluot girl myself), your rhubarb, and your berries. And let me tell you this- berries may end up being the death of me. Especially if paired with one of two things: whipped cream or oatmeal.
Even in the dead of summer heat, I am an oatmeal girl. I just can’t get over my passion for a cozy bowl of oats, especially when topped with tons of berries and other goodies. But since I have been playing around with meal prep so much these past few weeks, I have also been playing around with my breakfasts. Don’t worry- everything still has included oats! I’m just getting a bit more creative with them.
A few years ago, when I was home for the summer, I stumbled upon a recipe for an oatmeal bake. This was just around the time my oatmeal obsession took off and I was intrigued by this concept of “baking” oatmeal. The recipe had pomegranates and dark chocolate in it, so I was immediately sold. I was sold again as soon as I took a bite.
Since then, I’ve loved playing with baked oats. It is the perfect “upgraded” version of a bowl of oats- I tend to make this for brunches, for family gatherings… anything that calls for a bit nicer of a presentation than what (boring) people may consider “Just a bowl of oatmeal.”
Baking oats makes them a bit crispy, kind of like a built in granola. What’s not to love about that? Plus, there are so many flavor combinations out in the world that all go so well with oats. Especially- you know where I am going with this- when it has to do with berries.
Now, something you don’t see often in baked oats? Cardamom. Cardamom is one of those spices where a little bit goes a crazy long way. The nuttiness and slightly smoky lemon/ginger taste is not the most obvious choice for oatmeal. But pairing it with strawberries and pistachios makes this bake one for the books.
So go crazy and get baking. My guess is that this dish would also taste super good with apricots or dark chocolate. If you try adding either of those in, let me know!
What is your favorite thing about summer? Is it the fruit, like me?
- 2 cups rolled oats
- 1 ripe banana
- 2 eggs
- 1 tsp vanilla
- ¾ unsweetened vanilla almond milk
- 1 tsp baking powder
- 1 cup sliced strawberries
- ¼ cup crushed pistachios
- ½ tsp cardamom
- Pinch of salt
Preheat your oven to 350 degrees Fahrenheit. While this is heating up, mash the banana in a medium sized mixing bowl. Once mashed, add in the eggs, vanilla, and almond milk. Mix thoroughly.
Next, add in the oats, pinch of salt, cardamom, and baking powder, incorporating very well into the wet mixture. Fold in the berries and pistachios.
Grease a baking pan (I used 12.75 x 8) and pour the mixture into the dish, making sure it is spread out evenly. Top with more strawberries and any other desired toppings. Place into the oven for 30 minutes. Serve immediately while warm!