My sister-in-law Mirna continues to fuel my inspiration when it comes to food. Over Thanksgiving, she whipped out a warm fruit and berry oatmeal breakfast that I fell in love with. It’s so easy, is gluten-free and has little or no sugar depending on the topping you use. You can make it in a large pan or a small pan. Just adjust fruit and oatmeal amounts accordingly. This is perfect for a breakfast with company or for a brunch. It looks like a fruit cobbler but the only sweetness is from the fruit.
Here’s my variation.
For 6 servings, use a deep dish pie pan like I did or a 8.5” x 11” baking pan. A springform pan would be great too.
2.5 lbs. fresh or frozen mixed fruit. I used what I had in my freezer and leftover from summer. Feel free to improvise with your favorite fruits.
My combination consisted of:
1 bag of cubed mango
1 bag of frozen mixed berries
1 bag of frozen cherries
1 bag of frozen raspberries
1 fresh banana, sliced thinly
1/2 – 1 tsp. cinnamon, depending on how spicy you like it
1 cup of my homemade granola (see this website for recipe). Mirna used about a cup of plain oatmeal instead of the granola, which makes a thicker mixture that cooks into the fruit.
Yogurt and honey (optional)
Preheat oven to 350 degrees.
Mix all ingredients together in the baking dish.
Bake for 20 minutes or until fruit is bubbly.
Remove from heat and sprinkle granola or oatmeal on top. Return to the oven for another 20 minutes.
I love this warm but it is still delicious after being refrigerated for several days.
Serve with a dollop of yogurt and a drizzle of honey.