I have grown up eating oatmeal for breakfast, but I couldn’t honestly say that I have ever “loved” it. I like how filling it is and I definitely prefer eating it with maple syrup and berries. Simply put, this recipe has taken me from “like” to “love”. The ripe bananas baked on the bottom, along with the berries, toasted pecans and creamy taste- I am a convert. This is a great recipe to make for brunch, or make it on a Sunday night and have a tasty and easy breakfast for the upcoming week. You can also make it with plump amaretto-soaked golden raisins in place of the berries and sliced almonds in place of the walnuts or pecans.
serves 6 generously or 12 as part of a larger brunch spread
adapted from: Super Natural Every Day
2 cups rolled oats (NOT instant!)
½ cups pecans or walnuts, toasted and chopped
1/3 cup natural cane sugar
1 tsp aluminum-free baking powder
1 ½ tsp ground cinnamon
½ tsp fine-grain sea salt
2 cups milk
1 large egg
heaping teaspoon of maple syrup
1 ½ tablespoons unsalted butter, melted and cooled slightly
2 tsp pure vanilla extract
2 ripe bananas, cut into ½” slices
1 ½ cups blueberries, or mixed berries
In a bowl, mix together the oats, half of the nuts, cane sugar, baking powder, cinnamon and salt.
In another bowl, whisk together the milk, egg, maple syrup, butter, and vanilla.
Arrange the banana slices in a single layer in the bottom of the prepared baking pan. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining nuts across the top.
Bake for 35-45 minutes, until the top in nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Serve drizzled with extra maple syrup if you want it a bit sweeter.