Ingredients 2 tablespoons melted butter, to taste (2 to 4) 3 cups berries (blueberries, raspberries, strawberries or a combination) 2 cups oatmeal, (not instant) 1 cup toasted, unsalted almonds, coarsely chopped 1 teaspoon baking powder 3/4 teaspoon fine sea salt 2 cups milk, (or substitute coconut or almond milk) 2 large eggs 1/2 cup turbinado sugar or light or dark brown
sugar, plus more for topping, if you like 1 teaspoon vanilla or 1/4 teaspoon almond
extract 1/4 teaspoon grated nutmeg Heavy cream, for serving (optional)
Instructions 1. Heat oven to 350 degrees. Brush a 9x13-inch baking dish generously with some of the butter. 2. Scatter berries in bottom of baking dish in an even layer. 3. In a small bowl, whisk together oatmeal, almonds, baking powder, and salt. 4. In a large bowl, whisk together remaining melted butter, milk, eggs, sugar, vanilla or almond extract, and nutmeg. Whisk oat mixture into milk mixture, then pour it over the berries, shaking the baking dish to evenly distribute liquid and oats. 5. Bake until firm and pale golden, 35 to 45 minutes. Serve warm, sprinkled with more sugar, if you like.
Description Nice way to serve oatmeal to a large group.
Source New York Times Cooking
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