Berry Oatmeal Bake

Source:  Food Network Kitchen

This is one of those recipes that is super tasty and very unphotogenic.  The oatmeal just doesn't want to look pretty after its baked.  This is a Steve and Jane type of a breakfast if ever.  So tasty and so nutritious.  There is no reason you can't use other types of fruit, but the berries were sensational.

Oatmeal:
1 1/4 cups old-fashioned rolled oats
3 tablespoons light brown sugar
Kosher salt
1 2/3 cups plain unsweetened almond milk (I used 2% cow's milk because that's what I drink)
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Topping:
1/3 cup skin-on sliced almonds
1/3 cup old-fashioned rolled oats
1/3 cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
1/8 teaspoon ground cinnamon
Kosher salt
12 ounces frozen mixed berries, thawed or frozen
Two-percent Greek yogurt or low-fat milk, for serving, optional

Preheat the oven to 350 degrees F.  Grease a 2-quart baking dish or 8-inch square baking pan with the butter or non-stick cooking spray.

For the oatmeal:  Stir together the oats, sugar, and 1/8 teaspoon salt in a large bowl.  Whisk together the milk, egg, vanilla, and almond extract in a medium bowl.  Pour the milk mixture into the oat mixture and stir well to combine.

For the topping:  Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.

To assemble:  Pour the oatmeal into the prepared baking dish.  Arrange the berries (including any juices) over the oatmeal.  Sprinkle with the topping.  Bake until lightly browned and just set, about 50 minutes.  Let cool on a rack for 10-15 minutes.  Serve warm with a dollop of yogurt or a splash of milk if desired.

Serves 6.