This post is all about Mardi Gras – which happens to be the same day as Shrove Tuesday (aka Pancake Day). Actually, in some countries Mardi Gras is celebrated the weekend before Shrove Tuesday. But that’s not the point.
The point is: rainbow baked oatmeal!
As this baked oatmeal involves a lot of effort – and more importantly, six mixing bowls – it’s one of my few recipes that serves more than one person. This serves a happy crowd of three. However, if there are only two of you then I’m sure you could just split it – it still won’t be a huge serving, and this is very healthy as it’s packed with fruit and has no sugar.
Moreover, I don’t want to be responsible for any battles-to-the-death over the last baked oatmeal.
If, on the other hand, you’re all alone this Mardi Gras, then the leftover baked oatmeals reheat really well in the microwave!
I was almost tempted to call this “Tutti Frutti Baked Oatmeal” because it is bursting with so much fruit that every mouthful feels like a fruit party in your mouth – or, dare I say it, a Fruit Pride Parade. But then I remembered that “Tutti Frutti” doesn’t just translate to “all fruits” and is also a type of ice-cream. And this oatmeal has nothing to do with ice-cream.
The fruits used in this recipe are really just “suggested fruit”. Feel free to mix-and-match as you please! Of course, I’d suggest that you try to pick fruits that go well together – don’t go mixing pineapples and pumpkins. Wait, isn’t pumpkin a vegetable? Or is it a fruit? Maybe it’s a pseudo-fruit like a tomato. Speaking of tomatoes, I’d avoid using them in this recipe.
Here are some fruit suggestions for each color:
- Red/Pink: Cranberries, raspberries, strawberries
- Orange: Apricots, canned peaches, mangoes, oranges
- Yellow: Bananas, pineapples, light-colored peaches, lemon zest, honey
- Green: Green grapes, kiwi fruits, honeydew melons, Granny Smith apples (grated)
- Blue: Blueberries
- Purple: Blackberries, raspberries, boysenberries, blueberries, plums, purple grapes
While I was determined not to use food coloring (because it’s expensive and I rarely use it), you could always add some instead of some of fruit. But then you’d miss out on the fruit party 🙁
You may wonder why I insist that the berries used in this recipe are frozen and defrosted. There is method to my madness – defrosted berries ooze a ton of juice which helps color the oatmeal. My recommendation would be to place each color of berry in a separate bowl (do not put them all in one bowl!), cover each bowl with plastic wrap and leave them in the fridge overnight to defrost. Then you can use those bowls to mix some of your oatmeal batters. Hooray for multi-tasking bowls!
Finally, I am really sorry about using six bowls. Really, really sorry. Trust me, no one hates washing dishes more than me. But if you mixed this all in one bowl then you wouldn’t have a rainbow oatmeal, but rather a very random-looking mess.
Happy Mardi Gras!
- 1 tablespoon frozen raspberries, defrosted
- 4 frozen blackberries, defrosted
- 3 tablespoons frozen blueberries, defrosted
- 10 green grapes
- Half a banana
- 6 canned apricot halves, or 3 fresh apricots
- 3 tablespoons frozen cranberries or raspberries, defrosted
- 12 tablespoons almond milk (or other milk)
- ¾ teaspoon vanilla extract (divided into ⅛ teaspoon increments)
- 1 ½ cup rolled oats (divided into ¼ cup increments)
- ¾ teaspoon baking powder (divided into ⅛ teaspoon increments)
- Grease three small ramekins or three holes of a Texas (large) muffin pan. Preheat the oven to 350°F (180°C).
- In Bowl 1 (you’ll need six!), use a fork to mash the defrosted raspberries and blackberries.
- In Bowl 2, use a fork to mash the defrosted blueberries.
- In Bowl 3, roughly chop the green grapes.
- In Bowl 4, mash the banana half.
- In Bowl 5, mash the apricot halves (if canned) or roughly chop the apricots (if fresh).
- In Bowl 6, use a fork to mash the defrosted cranberries or raspberries.
- Add 2 tablespoons of almond milk to each bowl. Add ⅛ teaspoon of vanilla extract to each bowl.
- Add ¼ cup of rolled oats to each bowl. Add ⅛ teaspoon of baking powder to each bowl. Mix each bowl well.
- Divide the Bowl 1 mixture between the three prepared ramekins. Repeat, in order, with Bowls 2 - 6. Bake for 25 minutes. If removing from the ramekins, let the oatmeals sit for 5 minutes first. Enjoy!