Baked Oatmeal
A wholesome breakfast bake featuring rolled oats, walnuts, and fresh fruit. This hearty dish combines layers of bananas and berries with a warm, cinnamon-spiced oatmeal custard, perfect for feeding a family.
Ingredients
- •2 cups rolled oats
- •½ cup walnut pieces
- •⅓ cup natural cane sugar or maple syrup
- •1 teaspoon aluminum-free baking powder
- •1½ teaspoons ground cinnamon
- •½ teaspoon fine-grain sea salt
- •2 cups milk
- •1 large egg
- •3 tablespoons unsalted butter
- •2 teaspoons pure vanilla extract
- •2 whole ripe bananas
- •1½ cups huckleberries
- •1½ cups blueberries
- •1½ cups mixed berries
Cooking Instructions
- 1.
Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
5 min
- 2.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
5 min
- 3.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
5 min
- 4.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. 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 thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
10 min
- 5.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
45 min