Tuesday, November 8, 2011

Baked Oatmeal

Lately recipes for baked oatmeal have been popping up all over the blogasphere.  After seeing this on several blogs I knew I had to try it out and see what all the hype was about.  Boy, I can now say I see why this has been showing up pretty much everywhere I look.  I have been missing out.  I have always enjoyed oatmeal as a traditional breakfast dish as well as a quick fix for supper, and of course I've also enjoyed it in cookies!  Although bland on it's own, oatmeal is a blank canvas and can be jazzed up by a multitude of spices, fruits and various other "toppings".

Until now, I had never tried baked oatmeal.  Don't ask me why, I just hadn't.  I can honestly say I should kick myself for not attempting this until now.  Not only was I holding out on myself, but on my family.  I love this recipe for many reasons.  First, and most importantly is for taste.  Secondly; it is so easy to assemble.  Third; it is so versatile and the flavor combinations can be easily adapted to suit your tastes as well as the season.  So far I have only tried the original, blueberry banana combination, and loved it.  I can't wait try try other flavor variations, I am thinking something pumpkin for fall!

Each bite was packed with so much flavor.  The natural sweetness from the fruit along with the touch of maple syrup is all this dish needs to be a satisfying meal.  Enjoy the leftovers for breakfast throughout the week since it reheats well and is just as delicious the second...and eve third time around.  Don't hold out on yourself, or your family, for as long as I did.  You  have to go make this now!  I promise it will become a staple for your family just as it has mine.

Baked Oatmeal


1 Cup old fashioned rolled oats
1/4 Cup chopped walnuts or pecans, lightly toasted, divided
1/2 Tsp baking powder
3/4 Tsp ground cinnamon
Pinch of salt
1/4 Cup maple syrup
1 Cup 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


Preheat the oven to 375 degrees.

Lightly grease (or spray) a 2 quart baking dish and set aside.

In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt and stir together.

In a cup, combine the maple syrup, milk, egg, butter, and vanilla.

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.

Recipe source: seen on Kelsey's "Apple a Day" originally from Super Natural Every day by Heidi Swanson

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