Fuel up for the day ahead with this healthy twist on a breakfast classic. This one-pan dish is not only simple, but also nutrient-dense and satisfying. Plus, baking it on your Louisiana Grill adds some depth to the flavor.
Baked Pomegranate & Blueberry Oatmeal
1/3 cup raw coconut sugar (can also use dark brown sugar)
1 ½ cups unsweetened vanilla almond milk
2 tsp pumpkin pie spice
½ tsp sea salt
3 cups old fashioned rolled oats
½ cup pomegranate seeds
½ cup fresh blueberries
2 tbsp butter, melted
Optional: plain or vanilla yogurt of preference for serving
Cast Iron Skillet
Set your grill to 350°F degrees.
In a cast iron skillet, whisk together coconut sugar, eggs, almond milk, spice & salt.
Stir in rolled oats until well incorporated.
Add blueberries & pomegranate seeds, spreading evenly over the top & pressing gently into the mixture.
Allow to sit at room temperature for 5 minutes to set.
Drizzle melted butter over the top and then place, uncovered, on the grill over indirect heat for 40-45 minutes until cooked through.
Serve warm & enjoy!
You can dress this oatmeal up further by adding in a ¼ cup of finely chopped nuts, such as walnuts or pecans. It's also delicious served with a drizzle of honey or pure maple syrup.