Baked Oatmeal
This dish is simply delicious—no exaggeration! It's not only tasty but also healthy and incredibly quick to prepare. Plus, the fruit combinations are endless; any two fruits you pair together are sure to be amazing. Next time, I might try peaches and blueberries, or perhaps apples and raspberries. Since it makes a pretty big batch, I take the leftovers for breakfast during the week. Leave a comment on this post and let me know which combination you'll try!
Ingredients
1 cup Rolled Oats
1/4 cup pecans or walnuts, lightly toasted and chopped
1/2 tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
1 tbsp. brown sugar
1 egg, lightly beaten
1 cup milk
1/4 cup maple syrup
1 tsp. vanilla extract
2 tbsp. butter, melted and slightly cooled
2 bananas, sliced into 1 inch thick slices
3/4 cup fresh or frozen blueberries
Directions
Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish. In a medium sized bowl mix together the oats, nuts, baking powder, cinnamon, brown sugar and salt. Set aside. In a large measuring cup mix together the egg, milk, maple syrup, vanilla extract and butter. Set aside. To assemble evenly spread the banana slices over the bottom of the baking dish. Sprinkle about 2/3 of the blueberries over the bananas. Evenly sprinkle the oat mixture over the fruit. Pour the liquid mixture evenly over the oats. Top with remaining blueberries. Bake for 35-40 minutes. Let cool for 5 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Slightly Adapted from:
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