From Jeanne Muir – InnExperienced:
This recipe is everything you want in a breakfast– healthy, hearty, tasty and easily adapted to be gluten-free, low-sugar or vegan diets. It’s adapted from a recipe on Epicurious, attributed to Heide Swanson’s Super Natural Every Day cookbook. I have made some changes to it: blueberries instead of huckleberries, almonds instead of walnuts, brown sugar for cane sugar, and no extra butter drizzled on top at the end, but you could restore those changes depending on your preferences. If I have a gluten-free guest, I use gluten-free oats and baking powder. For vegan guests, I use almond milk, coconut sugar, Earth Balance buttery sticks, and add a mashed banana to the oat mixture and omit the egg from the milk mixture.
I serve it with real maple or hickory syrup on the table – it’s been a big hit! It also reheats well, so make a pan at the beginning of the week and reheating it for breakfast during the week makes it a snap to have a healthy start to the day – I do this for Jim and I to eat when we’re not innsitting.
Blueberry-Banana Baked Oatmeal (6 generous servings)
- 2 cups rolled oats
- ½ cup almond slices, toasted
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 ½ tsps ground cinnamon
- ½ tsp fine grain salt
- 2 cups milk
- 1 large egg
- 1 ½ Tbls unsalted butter, melted and
cooled slightly - 2 tsps vanilla extract
- 2 ripe bananas, sliced into ½ inch
pieces - 1 ½ cups blueberries
- Preheat the oven to 350 degrees. Spray the inside of an 8 or 9 inch square baking dish.
- In a bowl, mix together the oats, almonds, sugar, baking powder, cinnamon and salt.
- In another bowl, whisk together the milk, egg, butter and vanilla.
- Arrange the bananas in a layer on the bottom of the baking dish and sprinkle 1 cup of the berries on top. Cover the fruit with the oat mixture.
- Drizzle the milk mixture over the oats.
- Scatter the remaining berries on top.
- Bake for 35 to 45 minutes, until the top is browned slightly and the oatmeal has set.
- Serve with milk or maple syrup.