2 cups rolled oats
1/2 cup toasted and chopped walnut pieces
1/2 cup dark brown sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
2 cups milk
2 Tablespoons butter melted and cooled slightly
2 teaspoons vanilla
1 banana, sliced
1 1/2 cups blackberries (blueberries, raspberries, or a mixture– or peaches, apricots in season– you get the idea)
Bake in a 375 degree over for 35-45 minutes. Let cool a little and serve. Can be served with a splash of milk or your favorite plain Greek yogurt.
Set the oven to 350 degrees, while you gather the ingredients.
Here’s why you set your oven to 350 degrees…. to toast the walnuts. Cut a piece of parchment paper to fit your favorite baking pan. Place the walnuts on the parchment, spread apart. Bake at 350 for 10 minutes to toast. Remove from oven, cool a bit, then chop – a coarse chop is just fine.
Turn oven temperature up to 375 degrees for baking the oatmeal.
Place your dry ingredients (oats, chopped toasted walnuts, dark brown sugar, baking powder, cinnamon and sea salt) in a dish. Stir to combine, set aside. (oops… looks like I forgot to photograph the dark brown sugar in the bowl, but I assure you it did make it into the mix.)
Whisk together your wet ingredients (milk, egg, melted butter, vanilla) in a bowl. Set aside.
Prep your baking dish. The recipe I found called for an 8″ square pan. Yet, I wanted to bake in these lovely dishes. So I buttered them, then divided the recipe between the two dishes.
Layer the banana slices and most of the berries (save some for garnish if you wish).
Spoon the dry ingredients onto the layer of banana slices and berries.
Carefully pour the wet ingredients over the dry ingredients. The butter, having cooled, will begin to solidify leaving little chunks on your ingredients… not to worry it will melt in and be wonderful.
Bake in 375 degree oven for 35-45 minutes. Using these two dishes, I baked this batch for 35 minutes. Worked out great.
Remove from oven and let cool for a bit.
Enough with the photos already… Let’s EAT breakfast!!!
Taste Test over….. I’d say it was successful.
We have another dish of the baked oatmeal goodness that we’ll refrigerate and have tomorrow morning for breakfast.
NOTE… serves 4-6 with generous portions, also – very good when reheated.
Recipe adapted from http://bakedbree.com/healthy-baked-oatmeal