The strawberries are finally ripening in my garden AND I am beating the bunnies and birds to them (for the most part). They are new plants this year, so my harvest is slow and steady, not the rush of berries I have had with more mature plants. So I am supplementing with berries from local farmers. They all have tasted fabulous!
I have pecans in my pantry that I intended to use is a recipe that I never ended up making. Why not combine them with the strawberries for a delicious breakfast treat.
I’ll give you a close up on a portion, but it is really hard to get a picture of oatmeal that looks as appealing as it tastes. For that, I apologize.
It was my husband’s birthday yesterday. We celebrated with lemon cupcakes.
halved from The Richmond Avenue
1 cup rolled oats (not instant)
1/6 cup chopped pecans
1 cups strawberries, chopped (from the garden)
1 large egg (from Farmer Kim)
1 cup1 almond milk
1/6 cup honey
3/4 – 1 tsp vanilla
1 tbsp unsalted butter, cut into small pieces, plus more for greasing
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
brown sugar, for sprinkling (optional)
Preheat oven to 375F.
Grease a baking pan (I used a round 6″ pan) and set aside. In a small skillet, heat the chopped pecans over medium heat and toast for 4-5 minutes, until fragrant, stirring often.
In a medium mixing bowl, combine dry ingredients: nuts, oats, baking powder, cinnamon, and salt.
In a separate bowl, combine wet ingredients: eggs, vanilla, milk, butter, honey.
Spread 1/2 of the strawberries in the baking pan.
Cover with dry oat mixture.
Then pour the wet mixture evenly over the top. Pat down any dry oatmeal to ensure that the dish is thoroughly covered with the milk.
Spread the remaining strawberries on top, and sprinkle with light brown sugar, if desired.
Place in the oven and bake for 35-40 minutes. Remove from the oven and allow to cool 5-10 minutes for serving.