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People always talk about spring being a season of renewal, growth, life. It is the universal symbol for rebirth after winter. And I love spring, but I experience the most rejuvenation and joy in summer. Summer reminds me of all the good things in life. Sunshine, fireflies, baby deer teetering on brand new legs. All the wildflowers in bloom and baby birds just fluttering off from their nests. And here in the South, summer offers an abundance of fresh vegetables and of course, berries.

After a rough couple of days, I wanted to do something special for Tait this morning so I turned to those sweet jewels of summer. This recipe uses fresh blackberries, blueberries and raspberries, but could be substituted for frozen or any other fresh fruit. I am excited to try this with apples in the fall!

First up, I cooked my gluten free oats (4 servings) on the stove top with water, half a stick of butter, vanilla extract and cinnamon. Once the oats were nearly done, I tossed in my berries (about 1/2 cup each) to cook them down just a bit.

While my oats finished up, I took 2 tbsp butter, 1/4 cup brown sugar, 1/8 cup oats, 2 tbsp cinnamon and 2 tbsp gluten free flour and mixed them together in a bowl. In my convection oven I heated this mixture at 350 for 10 minutes. It creates a rich, gooey topping (or crust) for your oats.

I plated these up in a mini trifle dish for a fun touch. You could layer the brown sugar topping and oats, but I just added mine on top with a dab of whipped cream and a dash of cinnamon. It feels like you are sneaking dessert for breakfast!