New oatmeal recipe. Not the kind your grandma makes.
1/4 cup pecans, toasted
3 tablespoons of coconut oil
1 cup Urban Hippie “No Sugar But You so Sweet” granola
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups almond milk
3 tablespoons maple syrup, plus more for serving
1 large egg
4 fresh figs quartered
1 and 1/2 cup mixed berries (I used raspberries, blackberries, strawberries, blueberries and pomegranate) (reserve a handful for garnish)
1/2 tablespoon sugar mixed with 1/16 teaspoon cardamom, for sprinkling
Position a rack in the centre of the oven and preheat to 375ºF.
Melt the oil in an 8″ round skillet. Swirl to coat the sides, then pour into a small bowl and set aside.
In another small bowl, stir together the oats, cardamom, baking powder, and salt.
In a 2-cup measure, whisk together the almond milk, egg, and maple syrup to combine.
In the skillet, spread the oat mixture in the bottom of the pan. Lay figs and berries on top, and sprinkle with pecans. Slowly pour the milk mixture into the pan. Drizzle the melted coconut oil over the top, and sprinkle with the cardamom sugar.
Carefully transfer the skillet to the oven; it will be quite full and liquidy, but don’t worry; the oats absorb a lot of moisture. Bake until puffed and set, 30-40 minutes. Let settle for a few minutes, then scoop out into bowls and serve with yoghurt and maple syrup or eat as is.
Adapted from the Bojon Gourmet. As seen on Huckle & Goose, Adapted from My Blue & White Kitchen, who adapted it from Yossi Arefi (on A Cup of Jo), who adapted it from Super Natural Every Day, by Heidi Swanson