There’s nothing more festive than a red, white and blue summer berry oat bake on the Fourth of July.

Not only does this breakfast number look patriotic, but it derives its color from antioxidant-rich berries and contains loads of fiber from the oats, plant protein from the nuts, and achieves it’s delicious creaminess with nutpods dairy-free original creamer (aka it’s super nutrient-dense to supply you with plenty of energy for what’s typically a jam-packed day). 

It can also feed (and fill up) a crowd, so it’s perfect to whip up if you have guests, especially ahead of time (as it also makes great leftovers).

But I think my favorite thing about this oat bake has to be that it does double duty as dessert, reminding me of a healthier version of a berry cobbler that I can enjoy all summer long (and feel really good about doing it).

Summer Berry Oat Bake + Coconut Whipped Cream

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There’s nothing more festive than a red, white and blue oat bake on the Fourth of July. Not only does this breakfast number look patriotic, but it derives its color from antioxidant-rich berries and contains loads of fiber from the oats, plant protein from the nuts, and achieves it’s delicious creaminess with nutpods dairy-free original creamer. 

PREP TIME:	TOTAL TIME:
00:00 Mins	00:45 Mins

• Author: Lauren Chambers

• Servings: 8

• Recipe Type: dessert, breakfast

• Cuisine: American

Ingredients

For the oat bake:

• 1 cups fresh strawberries, chopped and sliced width wise (in rounds)
• 1 rhubarb stalk, chopped
• ½ cup fresh blueberries
• 1 banana, chopped width wise into small rounds
• 3 cups nutpods original unsweetened creamer (use code SOFRESHNSOGREEEEEN to save 15% off your first purchase)
• 3 cups certified gluten-free oats
• 1/2 cup pure grade b maple syrup
• 1/2 cup chopped pecans
• 1/4 cup + 2 tbsp melted coconut oil 
• 2 tsp cinnamon
• 1 tsp sea salt
• 1 tsp baking powder
• 1 tsp vanilla

For the coconut whipped cream:

• 1 can coconut cream, cooled in fridge at least 24 hours
• 2 tbsp grade b maple syrup
• 1 tsp vanilla

Instructions

1. Preheat oven to 375. Combine all dry ingredients (except for fruit) in a bowl and mix well.
2. Mix together wet ingredients (oil, creamer, milk and vanilla) in a separate bowl and then stir in with dry ingredients. Add in chopped rhubarb and continue to mix.
3. Line baking pan with parchment paper and grease with coconut oil. Pour mixture into pan and top with berries and bananas in a flag-like design (see image for details). You can also wait and add the fruit fresh after the oatmeal bake finishes cooking. The color will look brighter and fresher, however it will taste sweeter and juicier if berries are cooked.
4. Bake at 375 for 45-50 minutes, until oatmeal bake is firm and top is golden brown.
5. While oatmeal is baking add coconut cream ingredients together in a bowl and whip with beaters until stiff.
6. Serve warm with chilled whipped coconut cream and an additional drizzle of maple syrup.

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