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Sweet-tart in taste, this is a great way to sneak in a serving of
berries and oatmeal … and fool your family and guests into thinking you’ve
served dessert for breakfast!
1. Preheat oven to 375 degrees. Lightly spray 8x12” baking dish with olive oil cooking spray. 2. In medium bowl, blend together: 1½ cup whole wheat pastry flour 1 cup rolled oats ½ cup maple sugar* 2 tsp cinnamon 3. Cut in with pastry blender until mixture is crumbly: 10 Tbsp Earth Balance buttery sticks, softened (1 stick plus 2 Tbsp) 4. Reserve 1 cup crumb mixture; press remaining crumbs into bottom of prepared baking dish. 5. Toss together in large bowl until blended: 5 cups berries, fresh or frozen (I like to use a mixture of strawberries, blueberries and blackberries) 3-4 Tbsp maple sugar* 6. Top berries with remaining crumb mixture and bake 35-40 minutes (bottom crust will be soft and chewy from berry juices). 7. This makes enough for 8 people and is best served warm out of the oven. *NOTE: The only type of maple sugar we could find was coarse and hard, and didn't dissolve while baking ... so we process it for a few seconds in a high-powered blender and keep a supply on hand. |
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