Recipe: Raspberry Cardamom Baked Oatmeal

Inspired by the raspberry tasting notes of our newest seasonal coffee, Raro Nansebo, this breakfast treat will bring your morning ritual to the next level!

Developed by friend of Canyon Rachel Burgos this little combo of a warming sweet recipe is also a total stunner.

1  tablespoon ghee or coconut oil

2-3 Assorted citrus peeled and sliced into rounds- I used Cara Cara but blood orange, clementine, satsuma, or a combo would look beautiful

2 cups rolled oats

1/2 cup shredded coconut

1 tbsp ground cardamom 

1 teaspoon baking powder

Good pinch sea salt (I like the gray sticky Celtic salt)

1 tbsp vanilla extract

1 egg

1/3 cup maple syrup

2 pints raspberries

1 can coconut milk (full fat for sure!)

INSTRUCTIONS:

 

• Preheat the oven to 375F. Grease a 12-inch cast iron or 8x8 baking dish with ghee or coconut oil.
• Sprinkle half a pint of raspberries and a few pieces of citrus along the bottom of the dish and set aside.
• Mix oats, shredded coconut, baking powder and salt together in a large bowl. Pour into a baking dish.
• Measure out coconut milk and add water to make two cups total liquid. Add to a blender with one whole pint of raspberries, maple syrup, vanilla, cardamom, egg and blend until smooth.
• Pour over the oat mixture and tilt the dish around so the wet mixture soaks in - it should look very pink! Decorate topping with the rest of the raspberries and citrus!
• Bake for 35-45 minutes depending on the size and depth of your dish - top should be slightly golden-pink and fruit slightly caramelized.
• Let cool slightly and serve up this beauty!

Complete the pairing with our newest Ethiopian coffee - Raro Nansebo 

SHOP NOW >