Weather: drizzly, overcast – perfect morning for oatmeal
What I’m listening to: Landline, Greg Laswell featuring Ingrid Michaelson
Oatmeal reminds me of my grandmother. She always stresses the importance of a good breakfast and hot cereals, like oats, are among her favorites. I’m looking forward to passing along this recipe to her.
I’ve tried baked oatmeal before and I always felt there was something missing. I have finally arrived at a version that hits the spot in every way – sweetness from the blueberries, ripe bananas, and pure maple syrup, texture from the walnuts, and ratio of fruit to oats. I’m in love with this recipe.
I scooped a heaping portion from the dish and poured cold milk over top and it was perfect for me with no additions. Of course, feel free to add brown sugar or any other toppings you desire. You could certainly also play around with the fruit combinations, but try it this way first. It’s a keeper.
Blueberry Banana Baked Oatmeal
Adapted from [The Curvy Carrot|http://www.thecurvycarrot.com/2011/07/08/baked-blueberry-and-banana-oatmeal/]
Yields: 4 servings (can easily be doubled for a crowd)
- 2 ripe bananas, sliced
- 3/4c fresh blueberries
- 1c rolled oats (not quick)
- 1/2t cinnamon
- 1/2t baking powder
- 1/4t salt
- 1c milk
- 1 egg
- 3T butter, melted
- 1/4c pure maple syrup
- 1t vanilla
- 1/4c walnuts, roughly chopped
Preheat oven to 375. Grease a 1-1/2 quart casserole dish.
Lay the bananas in a single layer in the bottom of the dish. Sprinkle 1/2c of the blueberries over bananas.
In a bowl, combine the oats, cinnamon, baking powder, and salt. Stir and sprinkle over fruit.
Whisk milk, egg, butter, syrup, and vanilla. Pour over oats, coating evenly. Sprinkle remaining blueberries and walnuts over top. Bake for 35-45 minutes or until golden and bubbly and set in the center.
Serve with milk.