Baked Oatmeal with Fruit

It’s not very often that I see a recipe one day and then make it the very next, but that was the case with this recipe.  I knew I had raspberries on hand that needed to be used up, and I had plenty of time to make it. {This was over a month ago by the way. I just never got around to posting.}  I was pretty happy with the results and was excited that I was able to eat the leftovers every morning for the rest of this week since Tim isn’t a fan of oats unless they’re found in cookies.

While I did like this flavor, I don’t think I’ll use raspberries again in the future.  They were just slightly too tart for me.  So, I”ll probably go with blueberries next time, and then after that I might try peaches, or an apple and cranberry combo or cinnamon, apple and raisins. 🙂

*Actually since it took so long from when I wrote this entry to actually adding the picture and posting, I have made it again.  I used 2 bananas, blueberries, pecans, and also added 1/2 cup of ground flax.  Delicious!  I debated pretty hard about adding some coconut, but chickened out.  I’ll definitely try that some other time. 🙂  I probably should have added a little more milk since I added the flax, it was noticeably dryer and I should have know better.

Baked Oatmeal with Fruit

Source:  Annie’s Eats

Ingredients:
1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided {I used sliced almonds}
½ tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk {I used vanilla almond milk}
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick {I used two bananas}
1 cup blueberries (fresh or frozen), divided {I used fresh raspberries}

Directions:
Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.  Spread the sliced bananas in a single layer over the bottom of the baking dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and berries over the top.  Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Serve with additional maple syrup if you wish.

Yield – about 5 servings.

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1 Comment (+add yours?)

  1. Trackback: Pumpkin Oatmeal « EASY AS PIE!

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