Creamy baked oats made with a hearty grain and seed blend + maple-cinnamon butter, baked until golden and finished with fresh apricots, pistachio cream, and crunchy granola for the perfect sweet summer breakfast.
WHAT DO I NEED?
½ cup Odds & Ends Organic Grains and Seed Blend
½ cup oat milk*
2–3 tbsp softened Churn Maple & Cinnamon Butter
1–2 tbsp brown sugar
Pinch of salt
1 egg
For Serving
1 spoonful softened Churn Maple & Cinnamon Butter
Sliced Family Tree Farm's Apriums
Pistakio, for drizzling
Michele's Granola Original
Preheat the oven to 350°F.
In a bowl, whisk together the oat milk, softened Churn Maple & Cinnamon Butter, brown sugar, salt, and egg until smooth.
Stir in the Odds & Ends Organic Grains and Seed Blend until evenly combined.
Pour into a greased ramekin or small baking dish.
Bake for 25 minutes, or until the center is set and the top is lightly golden.
Top with a spoonful of softened Churn Maple & Cinnamon Butter, sliced Family Tree Farm's Apriums, a drizzle of Pistakio, and a sprinkle of Michele's Granola Original. Serve warm.
* Homemade Oat Milk: Blend Odds & Ends Rolled Oats with water using a 1:1 ratio (½ cup oats + ½ cup cold water). Blend for 20–30 seconds, then double strain.
