Baked Oatmeal

Breakfast in our house goes something like this: weekdays-Matt has some cereal and Dawn has Greek yogurt with fresh fruit and nuts or an English muffin with peanut butter and bananas.  Weekends: alternate between oatmeal with fruit, some kind of eggs with toast, and English muffins or bagels.  Can you say boring?  It was definitely time for a change, so I was erally excited when I got Ommy Noms blog for our most recently recipe swap and saw this yummy recipe for baked oatmeal.

This recipe was perfect to change up our breakfasts and take us out of our normal routine.  It was even better than we both imagined and made quite a bit.  I made it for a Sunday morning breakfast and we had a few servings leftover for during the week. 

The best part about this recipe is that you can change it all you want.  I used a combination ofbananas, straweberries and raspberries and the original recipe calls for bananas and blueberries. Really any combination of berries, bananas would work.  I'm looking forward to trying this with peaches and plums later this summer and apples in the fall.  You can also use fresh or frozen fruit, so really use whatever you have.  This is also a great way to use up those bananas that are a bit too ripe to eat. 

 Baked Oatmeal

1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided in half
½ teaspoon baking powder
¾ teaspoon ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

1-2 ripe bananas, peeled and thinly sliced
1 cup fresh or frozen berries, divided (I used a combination of strawberries and raspberries)

Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.

In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring 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.


Source: Omny Noms, as seen on Annie's Eats, originally from Super Natural Every Day