Baked Oatmeal

The weather has been reaching slightly warmer daily "highs" than normal for this time of year.  However, we are still having crisp mornings and cool evenings.  These lower temperatures make a cold breakfast sound less appetizing than they did a few months prior.  Yesterday, I made this recipe for the second time, but substituted thinly sliced Macintosh apples for the banana pieces because I didn't have any bananas on hand (none of us really care for them).  It turned out very yummy and suitable for the season.

This recipe is a template.  It contains basic core elements you can customize to your preferences and what you happen to have on hand at the moment.  If you don't care for or have walnuts, you can substitute almond or pecan pieces.  No berries?  Try little apple or pear chunks, raisins, or another dried fruit.  Baked oatmeal is very healthful, but still tasty.  You could even potentially convince non-oatmeal fans to try this.  I only like a few bites of oatmeal because there is only so much sticky mush a person can eat (in my opinion).  But the dense structure of this recipe is almost cake-like.  The top is a little crunchy and the fruits and nuts provide flavor and textural contrast.  This has become my preferred form of oatmeal.  It pairs up nicely with a hard-fried (or scrambled) egg topped with sliced green onion for a bit of extra protein and flavor contrast.

This would be great for brunch and is special enough to serve to company.  If cooking for a larger family, you could easily make a double (or triple) batch of this on Saturday, and then have the leftovers for quick breakfast options on Sunday and into the week.  Leftovers do not have to be refrigerated, but I typically do. This dish lasts about four days at my house since only two of us eat it.  It warms up well in the microwave.

The first batch made with raspberries and blueberries.
This recipe is inspired by the one in Heidi Swanson's Super Natural Every Day.

Baked Oatmeal

Makes about 9 servings

2 cups of Rolled/Old Fashioned Oats (not instant) 

1/2 cup toasted, chopped walnuts 

1/3 cup sugar, maple syrup, agave nectar, or honey

1 tsp baking powder

2 tsp ground cinnamon

1/2 tsp salt

2 cups milk (or soy, almond, or coconut beverage)

1 large egg

1 1/2 Tbsp to 3 Tbsp melted margarine/butter

2 tsp vanilla extract

2 ripe bananas cut into 1/2 inch rounds

1 1/2 cups blueberry/raspberry mix

Preheat oven to 375*F.  Butter the inside of a 9" by 9" pan.  

Combine oats, half the walnuts, sugar (if using), baking powder, cinnamon, and salt in a medium bowl.

In another bowl, wisk together liquid sweetener (honey, syrup, etc) with 1 1/2 Tbsp melted butter.  Then add the milk, egg, and vanilla.  Combine well.  

Line bottom of pan with the bananas.  Top with two-thirds of the berries.  Cover with oat mixture.  Drizzle the milk mixture over the oats, and gently thwack the pan on the counter to make sure the milk has gone all the way through.  Arrange/scatter remaining berries and nuts on top.  

Bake 35-45 minutes until golden and set (this sometimes takes longer).  Remove from oven and drizzle with another 1 1/2 Tbsp of melted butter if desired.  Cut into squares.  Serve with additional sweetener if desired.

Serve warm.