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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    BAKED STRAWBERRY & PISTACHIO OATMEAL

    July 3, 2015

    |

    GENEVIEVE ARGI

     

     

    I was so happy to have my brother and his friends in Geneva for a week. I needed a bit of a break from cooking after my husband's birthday, but I still had to cook a bit here and there. Since baked oats have been popular lately in my house, I decided to keep experimenting with different fruits. I think I like this more than a bowl of oatmeal, because it basically tastes like a fruit cobbler, except it's a bit healthier! 

    Needless to say, you cannot compare the taste of strawberries in Europe to the ones in the States. The little strawberries, known as wild strawberries, are extremely sweet and are so full of flavor, so I thought they would be perfect for this dish. I also had a bag of slivered pistachios, so I topped the oats with those as well as with some chia seeds for the extra crunch and health benefits. You can make this a single serving if you bake it in a small pan or baking dish...or make a huge one and have it for a few days for breakfast!

     

    Husband approved.

     

    Ingredients: 

    1 cup strawberries, chopped

    1 cup gluten free oats

    3/4 cup almond or coconut milk

    1 egg or chia egg

    2 tbsp date syrup or raw honey

    2 tbsp raw pistachios, chopped

     

    Directions:

    Preheat the oven to 350F. Place all of the berries in a saucepan with 1 tbsp of water and let them cook until their juices start to release, about 3-5 minutes. Mix the oats, almond milk, egg and honey in a separate bowl. Pour the berries into the skillet and top with the oat mixture and pistachios. Bake for 10-15 minutes.

     

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