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!
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
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.