We have another winner here from our chef, Barr Hogen. This is a great recipe featuring chia and dried cherries, both of which are in Two Degrees bars. Learn more about Barr here!
Make this on a weekend and have a slice for breakfast all week long. This recipe (inspired by Nourished Kitchen) is easily doubled. Serves 6 for breakfast.
1/2 lb. rolled oats (steel cut works too)
2 Tbsp. buttermilk or yogurt
1/2 cup whole chia seeds (optional)
1 1/2 tsp. ground cinnamon
1 cup milk
1 Tbsp. vanilla bean paste, or 2 tsp. vanilla extract
1 /2 cup brown sugar or maple syrup
1 cup dried cherries
1 cup almonds
butter or non-stick spray for the baking dish
Place oats into a large bowl and pour on enough water to just cover them. Stir in the
buttermilk or yogurt and add a dash of sea salt. Let sit overnight (8 hours to 12 hours is fine).
Preheat oven to 375 degrees. Place oats in a colander and and push out any excess water. Transfer oats to a large bowl.
Butter a small square (9×9-inch) or rectangular baking dish, like one you would use for brownies. Beat together the milk, eggs and vanilla and brown sugar or maple syrup.
Sprinkle the chia seeds and cinnamon into the drained oats. Add dried fruit and
nuts then stir in the milk/egg mixture.
Pour into the baking dish and cook for 30 to 45 minutes or until a knife inserted into the center comes out clean. Allow to rest for 10 minutes before serving.