1 cup raspberries 1 cup blackberries 2 cups rolled oats ¼ tsp ginger ½ tsp cinnamon ¼ tsp cardamom ½ cup toasted pecans, divided ½ cup shelled pistachios, divided
2 tbsp Natrel butter, melted ½ cup brown sugar, divided 2 tbsp honey 2 cups Natrel Fine-filtered 2% Milk
Cane or brown sugar, to garnish
These can be made in advance and eaten for breakfast throughout the week. Eat cold or pop in the oven at 350°F for 20-30 minutes to reheat.
You can use whatever berries are fresh in your grocery store or market. Feel free to use whatever nuts you like.
Thanks to our families of organic and lactose free products, you can make a completely lactose free or organic version of this recipe. Just use the same amounts and substitute the milk and butter for products from one of these other lines.
Preheat oven to 375°F.
Divide the berries evenly among the 6 jars, saving enough to garnish the jars with a few.
Mix the oats, ginger, cinnamon, cardamom, half of the nuts and half the brown sugar.
Divide this mixture between the 6 jars – it should be around ⅓ cup per jar. Mix the melted butter, other half of the brown sugar and honey, and stir to combine.
Pour mixture evenly over the jars, letting it soak into the oats.
Divide milk evenly among the jars (about ⅓ cup) and top with berries, remainder of the nuts, and a sprinkle of sugar.
Place on a baking sheet and pop in the oven for 30 minutes.
The Gouda Life
Kelly Brisson shares her passion for cooking and food photography on her culinary blog, The Gouda Life.