Pressed for time in the mornings?
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.
Prep it ahead of time to quickly reheat for a healthy breakfast on the go.
Baked Pomegranate & Blueberry Oatmeal
Anne Watson @theannewatson
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.
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
Louisiana Grills Cherry Blend Hardwood Pellets
Cast Iron Skillet
Wood Pellet Recommendation
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. Is also delicious served with a drizzle of honey or pure maple syrup.