Recipe: Raspberry Cardamom Baked Oatmeal

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!