As summer approaches (just a couple weeks away!), everyone is craving lighter and brighter recipes. One of my favorite parts of summer is all the produce, especially the berries.
I really do challenge myself to develop non-banana recipes, just to balance things out on here. This recipe uses mashed raspberries instead of my usual mashed banana, and the blueberries are delightful because they burst and bubble in the oven.
The lemon curd is optional, but it definitely adds to the summery brightness of the recipe and makes the serving a little larger.
You could use strawberries in place of the raspberries, but I like that you can mash raspberries in a matter of seconds, but strawberries have to be pureed, which results in me having to wash my food processor–NO THANKS.
Similarly, you could swap blackberries for the blueberries. I’m not a huge fan of blackberries, personally. Too seedy!
You could also make this on the stove. After adding the oats to the saucepan, stir in the mashed raspberries, vanilla extract, and salt. After it thickens up, carefully stir in the blueberries, transfer oatmeal to a bowl, top with lemon curd and berries, and EAT.
What you'll need:
- large handful of raspberries, between 10-15
- 1/3 cup milk of choice
- 1/2 tsp vanilla extract
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
- large handful of blueberries
- dollop of lemon curd or (Pseudo Lemon Curd)
- fresh berries
- Other options: peanut butter, banana butter, sliced bananas, banana soft serve
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, mash raspberries with a fork. Add milk and vanilla extract.
- In another bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
- Fold in blueberries carefully.
- Transfer to the ramekin and bake for 20-25 minutes.
- To serve, top with lemon curd and berries, or try one of the other serving options!