This may sound strange to many of you, but one of the reasons I look forward to fall and winter is having oatmeal for breakfast. Now before you stop reading, please know I realize there are oatmeal haters out there. I recognize you. And I’m going to keep trying to reform you.
This baked oatmeal had great texture; none of that mushy grossness you get from the sugary packets. Old-fashioned rolled oats are the key here. They maintain their body even with a long baking time and reheat beautifully. Another big plus for this oatmeal is its versatility. I used almond milk and both M and I thought it was delicious. You can use any fruit you like, play with the sweeteners, and even substitute different types of nuts. I personally cannot wait to experiment with apples, fresh cranberries, and pieces of pumpkin.
If you’re an oatmeal lover, you’ll want to make this ASAP. If you’re an oatmeal hater, I still think you’ll want to make this ASAP. You never know, it could be the oatmeal that changes your mind.
Baked Oatmeal with Fruit
originally from Heidi Swanson, Super Natural Every Day
1 c. old fashioned rolled oats
1/4 c. chopped walnuts or pecans, lightly toasted, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
pinch of salt
1/4 c. maple syrup
1 c. milk, almond milk, or coconut milk
1 large egg, lightly beaten
2 TBSP unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced 1/2-in. thick
1 c. blackberries (fresh or frozen), divided
1. Preheat the oven to 375 degrees F. Lightly grease or spray a 2-qt. baking dish.
2. In a medium bowl, use a fork to stir together oats, half of the nuts, baking powder, cinnamon and salt.
3. In a liquid measuring cup, combine maple syrup, milk, egg, butter, and vanilla.
4. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving. Serves 4-6.
one year ago: quinoa pilaf
three years ago: My favorite fall quick bread, autumn harvest bread.