Breakfast Berry Shortcakes

This is a perfect healthy brunch or breakfast treat for springtime! It has been our family’s traditional first-day-of-spring breakfast treat. With oats, berries  and yogurt, it is a great start to your day!

• 1 cup rolled oats
• 1/3 cup whole wheat flour
• 2/3 cup unbleached flour
• 2 tablespoons sugar
• 1 tablespoons baking powder
• 1 teaspoon grated lemon peel (opt.)
• ½ tsp. baking soda
• ¼ c. butter
• 2/3 cup buttermilk or plain low-fat yogurt
• Vanilla yogurt –at least a cup
• 2 cups berries, thawed frozen or fresh
• 2 tablespoons sugar (for sweetening berries, as needed)

Preheat oven to 400˚ F. Lightly spray cookie sheet with no stick cooking spray or oil lightly. Combine oats, flour, 2 tablespoons sugar, and baking soda; mix well. Cut in butter until crumbly. Add buttermilk; mix until moistened. Knead on floured surface 10 times.

Make Shortcakes by dividing dough into 8 equal portions and form into balls  and then  flatten the balls into circles that are at least 1/2-inch thick. Bake 13-15 minutes or until golden brown. Sweeten berries, (if desired) with remaining 2 tablespoons sugar. Split shortcakes with a serrated knife while still warm, put a dollop of vanilla yogurt and a large spoonful of berries over bottom half and place shortcake top over all and serve.

Serves 8. (Calorie count: about 220 calories, which varies with the amount of yogurt & berries you put on.)

Late Summer variation: serve with peaches and/or blackberries. Instead of shortcakes, dough can be formed into a large 8-inch-circle to bake (about 15-20 minutes) and then cut into 8 scone-style wedges while warm.