Today the clan came down to my house for brunch to enjoy this Baked Oatmeal! It’s delish and would be wonderful with different fruits and such. Everyone went home with the recipe, so make sure you give it a try too! It was featured in the magazine “Whole Living” and is from Heidi Swanson. Her website 101 Cookbooks is full of awesome vegetarian recipes, and of course I had to go get her cookbooks! Enjoy!
Serves 6 to 8
- 3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish
- 2 cups old-fashioned rolled oats
- 1/2 cup walnuts or almonds, toasted and chopped
- 1/3 cup fine-grain natural cane sugar
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine-grain sea salt
- 2 cups milk
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2-inch slices
- 1 1/2 cups huckleberries, blueberries, or mixed berries
- Maple syrup, for drizzling
- Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
- Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
- Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
- Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with remaining melted butter and maple syrup.
Read more at Wholeliving.com: Baked Oatmeal