Well, it’s mid-October and I’m getting a ton of emails about healthy Halloween snacks and fall treats n’ breakfast ideas that can be enjoyed at home or on-the-go. So, today we’re going to dive into a quick n’ easy recipe that I’m literally dying to share with you.
Well, because mulberries are quite possibly the greatest thing since…well, since I discovered the wonders of organic dried fruit! This past summer I found Made in Nature products popping up in all the health foods stores and I bought a few (or a ton of, hehe) bags of their dried fruits, which I’m obsessed with. Have I been living under a rock? These organic goodies are so good- I’m a little bit sad that I’ve been missing out on them the last few years. But I’ll get over it. You probably have heard me talking about their ridiculously outrageous flavor on Instagram.
It’s not everyday you come across a brand of dried fruits and snacks that don’t taste bland! I know you hear me loud n’ clear on that note, right? I’m so over buying a bag of raisins or dried cranberries that are made with refined sugar and soy and junk. Ewwww. Just ewwww. Like why can’t people just make real dried fruit from….dried fruit and naturally sweet ’em up with things like apple juice. Clever idea, right?
Let’s move onto to the baked oatmeal that I created for you. It’s a bit different than the baked oatmeal recipe (which happens to be the most popular recipe on my website!) I whipped up a few years ago. This one is going to blow your mind.
When you welcome in the most incredibly plump n’ flavorful dried cherries and mulberries and toss them with oats and coconut milk for a creamy breakfast, snack or dessert without ANY refined sugar. Yay!
Go ahead. Jump up and down. Dance. Smile. Do all that…..because I know you’re excited!
I’ve honestly never made a recipe that was so moist and flavorful in my life. I’m really not lying…these squares are the perfect nibble as you head out the door for work or served on a lazy Sunday brunch.
You can also whip them up for a snack (kids L-O-V-E them) anytime of the day or make a batch to serve as a healthy dessert right before the sugar-bomb called Halloween comes into your home!
As for me…well, my Trick n’ Treaters will be getting these squares wrapped in parchment paper with pretty twine. They’re going to need something fabulous to hold them over that’s not loaded with sugar and chocolate. But I’m also saving a bunch for myself to enjoy for breakfast this week.
How about you?
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- Coconut oil, for greasing the baking dish
- 2 cups gluten-free rolled oats
- 2 Tbsp. ground flaxseeds
- ¾ tsp. sea salt
- ½ tsp. pumpkin pie spice
- ¼ tsp. ground ginger
- 1 cup well shaken full-fat coconut milk
- 1 ½ Tbsp. vanilla extract
- 2 Tbsp. pure maple syrup
- 1 cup Made in Nature White Mulberries
- ½ cup Made in Nature Tart Cherries and Sultana Raisins
- ½ tsp. ground cinnamon, for topping
- Preheat oven to 350 degrees F. Prepare an 8 inch x 8 inch baking dish with coconut oil and set aside.
- Combine all ingredients except the cinnamon; mix well then transfer to the prepared baking dish and sprinkle cinnamon on top.
- Bake for 30 minutes or until golden brown. Let cool for 20 minutes; this is important since it will crumble if you serve right out of the oven. Then cut into 12 squares and serve.
This post was sponsored by Made in Nature; all opinions are my own.