Baked Oatmeal

Recipe

Baked Oatmeal


This recipe is ripe for the riffing. Use any nuts you like, any berries you wish, adjust the amounts of sweetener to suit your tastes. I used almond milk instead of regular milk and it was perfect.

Serves 6 to 8
2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts, toasted
1/3 cup natural cane sugar or brown sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled, divided
2 teaspoons pure vanilla extract
2 medium ripe bananas, sliced 1/2 inch thick
1 1/2 cups blueberries

Position a rack to the center of the oven and preheat it to 375 degrees. Butter an 8-by-8-inch baking dish (or a dish of similar size).
In a large bowl, whisk together the oats, walnuts, sugar, baking powder, cinnamon and salt.

In another bowl, whisk together the milk, egg, half the melted butter and vanilla.
Arrange the banana slices and about two-thirds of the berries in the bottom of the baking dish. Cover with the oat mixture. Pour the wet ingredients evenly over the oats, pressing the oats down a bit if necessary to make sure they’re evenly moistened. Sprinkle the remaining berries over the top.

Bake until the oatmeal is set and lightly golden on top, 35 to 45 minutes. Serve with the remaining 1 1/2 tablespoons melted butter drizzled over the top.