*****Susan's note: I found this recipe in the September 2012 issue of Readers' Digest. My husband was in love at first bite. ;) I can see baking this for guests or holidays.
Baked Oatmeal
FROM Heidi SWANSON's book
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (Ten Speed Press)
2 cups rolled - not instant - oats
1/2 cup walnuts, toasted and chopped
1/3 cup sugar or maple syrup
1 tsp baking soda
1 1/2 tsp cinnamon
scant 1/2 tsp fine grain sea salt
2 cups milk
1 large egg
3 tbs unsalted butter, melted
2 tsp vanilla extract
2 ripe bananas, sliced into pieces
1 1/2 cups fresh or frozen blueberries, huckleberries, or mixed berries
Directions:
- Preheat oven to 375 degrees Fahrenheit, with rack in top third of oven. Butter an 8x8 inch baking pan.
- In a bowl, mix together oats, half the walnuts, sugar (if using maple syrup, skip sugar), and baking powder. In another bowl, whisk together maple syrup (if using sugar, skip maple syrup), milk, egg, half the butter, and vanilla.
- Arrange bananas in a single layer in the bottom of the prepared baking dish. Sprinkle 2/3 of berries over the top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few whacks on counter-top to make sure milk moves through oats. Scatter remaining berries and walnuts on top.
- Bake 35 to 45 minutes, until top is golden and oats have set. Remove from oven; drizzle remaining melted butter on top. Serve with extra sugar or maple syrup.
