Ingredients
The following ingredients have 7 Servings
- 1 tablespoon butter for skillet
- 1-1/2 cups old-fashioned oats
- 1/2 pound strawberries, hulled and halved (about 1 cup)
- 1/2 pound blueberries (about 1 cup)
- 1/2 cup brown sugar
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1-1/2 cups milk (dairy, almond, or soy)
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- toasted sliced almonds
- fresh berries (if desired)
Instruction
- Preheat the oven to 350°F. Butter a 10-inch cast iron skillet (affiliate link) (or ovenproof skillet), large gratin dish or 8-inch square pan.
- Spread the oats evenly in the prepared skillet. Sprinkle with halved strawberries and blueberries in an even layer.
- In a bowl, whisk together the brown sugar, cardamom, cinnamon, and salt. Add the egg and whisk to combine. Add the milk, melted butter, and vanilla; whisk until blended. Pour evenly over the oats and berries.
- Bake until the oats are very tender and the liquid thickens, 30 to 35 minutes. Garnish with toasted, sliced almonds and additional fresh berries if desired. Serve warm.
- Store leftovers in the refrigerator. And I will say from experience, it’s a wonderful snack, cold, straight from the fridge!
