Raspberry Blueberry Oatbake

Berries are just freakishly beautiful. They take any slice of cake, bowl of oatmeal, stack of pancakes, fruit salad, you name it (within reason!) to the next level. As a rule of thumb, if you can add berries, add them. Profound, huh? They pack a punch of nutrients, freshness, color and of course, flavor!
This creation was yet again inspired by something I ate for breakfast in a cafe recently - a very rustic, no frills cafe to be exact. And that's exactly how the delicious goodies on offer were too - rustic, no frills, no fancy ingredients and not overly sweet. And to be honest, that's exactly what I want at breakfast. Too often, I find myself eating a muffin or the like that almost feels too sugary by the end of it so early on in the day. Problem is (or not?), my body needs the sugar kick in the morning so eggs don't usually cut it. Eggs for lunch, though? I'm a fan. As for breakfast, I'm a muesli, overnight oats, peanut butter toast, granola, smoothie bowl or baked goods kinda gal. 
This berry oatbake is extremely easy to throw together and totally adaptable to your preference of berries. I went with raspberries and blueberries as this is what I had in the cafe and loved the combo. I can imagine blackberries, cherries, sliced strawberries or even plums and peaches would work well too!

It's great at breakfast, tea-time, or even as a beautiful summer dessert! And guess what? It's definitely pretty enough (and yummy enough!) to serve to guests or bring to a party. 

3/4 cup rolled oats
1 cup hot milk
3 tbsp coconut oil, at room temperature
4 tbsp unrefined sugar
2 tbsp honey
1 tsp vanilla extract
1 egg
1 tsp baking powder
1/2 cup plain flour
1/2 cup whole wheat flour
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Start by pouring the hot milk over the oats and letting them soak for a while to absorb the milk and cool slightly.

Preheat the oven to 175 C. 

Beat the coconut oil and sugar in a medium bowl. Add the honey and vanilla extract and beat again. Add the egg, and beat well. 

Sift the baking powder and flour into the wet ingredients and fold to combine. 

Pour out any remaining milk from the soaked oat mixture, then fold the soaked oats into the batter.

Lightly brush a square baking tin with coconut oil, then pour in the prepared batter. Sprinkle the blueberries and raspberries on top.

Bake for 45-55 minutes, until nicely golden brown, some berries have burst and until a toothpick inserted comes out clean. Let the oatbake cool in the tin for five minutes, then transfer to a wire rack to cool further.

For extra fanciness, dust with powdered sugar before serving (but totally unnecessary and better avoided because the extra sugar is really unnecessary!). I'm more than sure you will, but... Enjoy!

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