If you read other food blogs, than you have heard about Heidi Swanson’s new book Super Natural Every Day. I picked this book up at B&N in an airport and spent an entire flight drooling over the beautiful pictures. I am not a big breakfast eater. I know that I should be one, but I just do not like to eat as soon as I wake up. Ultimately, what happens is I get everyone else breakfast, and then I am so over it, I skip it altogether. I also am not a fan of eggs. Healthy breakfasts usually revolve around eggs and I just cannot get them down. What I do enjoy is sweet breakfast, pancakes, waffles, etc. Not so healthy. When I found this baked oatmeal recipe in Heidi’s book, I knew that I would like it, and it is a pretty healthy version of something on the sweetish side.
I also like this recipe because you can change out the fruits and make it any way you want. Use whatever you have on hand, in season, and looks good. Peaches and raspberries, apples and pecans, blueberries. The possibilities are endless.
2 cups rolled oats 1/2 cup toasted and chopped walnut pieces 1/3 cup natural cane sugar or maple syrup (and more syrup for serving) 1 teaspoon baking powder 1 1/2 teaspoons cinnamon 1/2 teaspoon sea salt 2 cups milk 1 egg 3 Tablespoons butter melted and cooled slightly 2 teaspoon vanilla 2 bananas 1 1/2 cups blackberries (blueberries, raspberries, or a mixture)
Mix together the oats, half of the walnuts, sugar, baking powder, cinnamon, and salt. Set aside.
In another bowl, whisk together the milk, egg, butter, and vanilla.
Generously butter the bottom of an 8-inch pan and add sliced bananas and half of the blackberries.
Add the oat mixture to the top of the fruit.
Pour the milk mixture over the oats. Use a spoon to make sure the milk mixture is incorporated throughout the oats.
Add the remaining walnuts and blackberries.
Bake in a preheated 375 degree oven with the rack in the top third of the oven for 35 to 45 minutes. The top should be golden and the oatmeal should be set.
Let the oatmeal cool for a few minutes and serve with maple syrup and if you are really feeling wild, more melted butter.