Raspberry-oatmeal breakfast wedges
“Let’s get this thing started!” is what I want to yell from the rooftops. I am a little antsy to finalize design plans for our upcoming kitchen reno so that it can get started… and get finished.
But alas, there are still decisions to be made and cabinets and other items to be ordered. Who knew these things need to be finalized and ordered a whole month before we even begin construction? Lesson one of #mykitchenreno: Be patient, Nicole.
We had an engineer in a couple of weeks ago to confirm the wall we want to remove between the kitchen and dining room is not a load-bearing wall. Thank the structural gods that this is the case, otherwise we would have had to add on several more weeks (months?) and a boatload of cash to deal with city permits, engineer designs, steel beams, and who-knows-what-else.
That’s one big plus so far, but I can’t help but worry about what sort of issues we’ll encounter once we start demo—plumbing, electrical, wonky ceiling bulkheads to deal with, and whatever other issues are typical of a house that was built in the early 1900s. Before I become a complete stress case, I’m going to keep enjoying the fact that I have a working kitchen currently and reminding myself of the end goal of the reno so I don’t overthink every last detail. If there’s one thing previous home renos have taught me, it’s to not make yourself crazy over all the worst-case scenarios before things even begin. Lots of people survive big home renos, and I will too. (I think. I hope.)
Today’s recipe idea came to me out of the blue one day. Sometimes those unplanned and unforced concepts end up being the most successful ones, and I’d have to agree that these simple raspberry-oatmeal wedges have become a wonderful addition to my weekend breakfast routine. I’ve been baking them in the evening (they are so simple!) so that we can enjoy a wedge as a late-night treat, and then again for breakfast. In my book, a recipe like this gets bonus points for accommodating breakfast, dessert and snack time. It’s soft and almost pie-like when you eat it fresh out of the oven, but once refrigerated it becomes firm enough to eat with your hand.
Booyah. (It’s the little things, right?)
Now that raspberries are in peak season, you should have lots of opportunity to grab a couple of pints from your local market and highlight them in this beauty of a breakfast.
A few notes:
- To make these gluten-free, use certified gluten-free oats and oat flour. If you don’t have (or can’t find) premade oat flour, just blend 1 cup rolled oats into flour in a dry blender.
- The coconut oil in this recipe is cut into the flour mixture with a fork. Since it’s summertime, my coconut oil was soft enough to do so easily. If your oil has hardened you can try softening it slightly in a saucepan over low heat (but don’t melt it completely).
- I haven’t tried this with other berries, but let me know if you do! If you try with strawberries, you may need to cook the filling mixture to soften them enough to mash them into a jam-like consistency.
PrintRaspberry-oatmeal breakfast wedges
Yield: 6 servings
Ingredients:
For the raspberry filling:
- 2 cups fresh raspberries
- 1 tablespoon chia seeds
- 1 tablespoon coconut sugar
For the oatmeal base and top:
- 1 cup rolled oats
- 1 cup oat flour
- 1/3 cup coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 6 tablespoons coconut oil, softened
- 2 tablespoons water
Directions:
- Preheat the oven to 350F and line an 8-inch round cake pan with parchment paper so it hangs over the sides.
- To make the raspberry filling, combine the raspberries, chia seeds and coconut sugar in a bowl. Use a fork to mash the raspberries and stir to coat with the chia seeds and sugar. It should be a jam-like consistency. Set aside.
- To make the oatmeal base, combine the oats, oat flour, coconut sugar, cinnamon, and baking soda in a large bowl and stir to combine. Add the coconut oil and use a fork to cut in the coconut oil until the mixture resembles coarse crumbs. Add the water and stir until the mixture holds together when pressed.
- Reserve 1/2 cup of the mixture for the topping. Press the remaining mixture into the bottom of the prepared pan. Spread the raspberry chia filling on top of the oat base and sprinkle the reserved oat mixture on top. Bake for 20 minutes. Allow to cool completely before serving. Alternatively, you can refrigerate after cooling (it will firm up even more in the fridge) and eat it cold the next morning. It's delicious either way!