Saturday Morning Baked Oatmeal

I titled this recipe Saturday Morning Baked Oatmeal because most of us just don't have the time to whip up a delectable breakfast like this during the week.

I got up on this dreary, cold, Saturday morning and was inspired to try this recipe. My girlfriend, sweet Carolyn gave me a great cookbook for my birthday, super natural every day by Heidi Swanson. This is the third recipe I have tried from it and thumbs up so far! And that is thumbs up from my husband too, the king of junk food!

 

It is full of good things like bananas, blueberries, nuts, milk, eggs, maple syrup and of course, oatmeal. As I usually do, I put my own tweaks to a recipe according to what I have or what is available. For this I used old fashioned oats as opposed to quick oats....not sure what rolled oats are but I am sure I could have gone to a natural food store for them. I used frozen blueberries because fresh right now are ridiculously expensive, and I used slivered almonds instead of the walnuts. I chose the maple syrup instead of the sugar.

 

Here is the recipe:

 

 

Baked Oatmeal

 

Serves 6 generously

 

2 cups rolled oats

1/2 cup walnut pieces, toasted and chopped

1/3 cup natural cane sugar or maple syrup

1 teaspoon aluminum-free baking powder

1 1/2 teaspoons ground cinnamon

scant 1/2 teaspoon fine-grain sea salt

2 cups milk

1 large egg

3 tablespoons unsalted butter, melted and cooled slightly

2 teaspoons vanilla extract

2 ripe bananas, cut into 1/2 inch pieces

1 1/2 cups huckleberries, blueberries or mixed berries

 

Preheat oven to 375 degrees with a rack in the top third of the oven. Generously butter the inside of an 8 inch square baking dish.

 

In a bowl mix together the oats, half of the nuts, the sugar, if using, the baking powder, the cinnamon, and the salt.

 

In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.

 

Arrange the banana pieces in a single layer in the bottom of the prepared dish. Sprinkle 2/3 of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple whacks on the counter to be sure all the milk goes through the oats. Scatter the remaining berries and remaining nuts on top.

 

Bake for 35 to 40 minutes, until the top is nicely gold and the oat mixture has set. Remove from oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Serve maple syrup to drizzle over for a sweeter taste.

 

 

I think this would be so good sprinkled with brown sugar over it or cold with ice cream. I am thrilled that my husband plans on taking it to work next week for breakfast.....beats eating a pop tart every morning!

 

 

Happy eating!

 

AnnMarie :)

 

 



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