Huckleberry oatmeal

Mike got me the best anniversary gift — Heidi Swanson’s Super Natural Every Day cookbook. As soon as I started flipping through the pages I knew it was going to be awesome, and I wanted to bookmark just about everything.

First up, I tried the baked oatmeal. The photo shows it with huckleberries on top, so I thought I would at least try to find some. I was sure I’d strike out, but there they were at the Berkeley Bowl in little plastic containers. Sweet!

I decided to skip the bananas in the recipe because I really don’t like the taste of baked bananas. But otherwise the recipe was spot-on, and by far the best baked oatmeal I’ve ever had. It’s a little bit sweet, with a little crunch from the browned top, and lovely purple streaks from the berries, which taste a lot like blueberries.

Huckleberry oatmeal
adapted from Super Natural Every Day

2 cups rolled oats
1/3 cup chopped walnuts
1/3 cup raw sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
2 cups milk
1 egg
3 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 cup-ish huckleberries or blueberries

Preheat the oven to 375 degrees, and butter a 9-inch square baking dish. In one bowl, mix up the dry ingredients (oats, walnuts, sugar, baking powder, cinnamon, and salt). In a separate bowl, whisk up the milk, egg, half of the butter, and vanilla.

Pour the dry ingredients into the baking dish, and then pour the liquid ingredients over the top. Once that’s spread evenly, sprinkle the huckleberries over the top.

Bake for about 45 minutes, or until the top is starting to turn golden brown. After you take it out of the oven, pour on the rest of the melted butter.