A hearty and delicious baked oat and rye porridge with wild blue berries and toasted almonds.
1 cup rolled old-fashioned oats
1 cup rye flakes (or additional 1 cup old-fashioned rolled oats)
½ cup sliced almonds, toasted
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon fine sea salt
⅓ cup pure maple syrup
2 cups whole milk (unsweetened nut milk or oat milk works just fine)
1 large egg
2 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 ½ cups blueberries, fresh or frozen (no need to defrost)
Skyr (Icelandic yogurt)
Milk or cream
In a large bowl, combine oats, rye flakes, half of the almonds, baking powder, cinnamon and salt.
In a second bowl, whisk together maple syrup, milk, egg, butter and vanilla.
Sprinkle 1 cup of the berries in the bottom of the prepared dish. Top with dry oat mixure.
Pour wet mixture over the top of the oat mixture. Tap the pan on the counter a couple of times to make sure that the wet mixture sinks all the way to the bottom and that the dry ingredients are completely submerged .
Sprinkle remaining berries and ¼ cup of sliced almonds over the top. Bake until golden brown and oats are set, about 40-50 minutes. Serve warm with optional toppings.
Adapted from Supernatural Everyday by Heidi Swanson
Keywords: oatmeal, rye, blueberry, almonds, baked