Although I eat oatmeal for breakfast nearly every day, I am just about the last kid on the block to try baked oatmeal. What gives?
For one thing, I didn’t understand what the hype was about. Everyone knows that oatmeal is better cold, so I have been solidly on the overnight oats bandwagon for a long time, but this weekend I finally got around to trying this baked oatmeal that I keep hearing about.
I liked it. Chris did too.
Chris really must have liked it. He isn’t a fan of bananas at all, but he still ate every bite of his oatmeal and even commented on how the apples at the bottom were so yummy and tasted a bit like apple pie. Read carefully below. Those were bananas. Don’t tell Chris.
- olive oil Cooking spray
- 1 banana, thinly sliced
- 1/2 cup frozen blueberries
- 1 cup oatmeal
- 1/8 cup dried cranberries
- 1/8 cup raisins
- 2 tbsp brown sugar
- 1 tbsp chopped pecans
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of ground nutmeg
- pinch of salt
- 1 cup unsweetened vanilla almond milk (cow or soy milk works too)
- 1 egg white
- 1 tbsp butter or margarine, melted (I used yogurt butter.)
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup (I bet this would also be good with honey instead.)
- Pre-heat oven to 375*F.
- Lightly coat 2-large ramekins or small oven-safe bowls with olive oil spray.
- Layer the banana slices on the bottom of the bowls, then top with the frozen blueberries. Set aside.
- In a medium bowl, mix together the oats, dried cranberries and raisins, brown sugar, pecans, baking powder, and spices. Set aside.
- In another bowl, whisk together the milk, egg, butter or margarine, vanilla extract, and maple syrup. Set aside.
- Spoon equal amounts of the oat mixture on top of the bananas and blueberries in each bowl.
- Pour even amounts of the milk mixture over the oat mixture in each bowl.
- Bake for 35-40 minutes, until the top layer is lightly browned and crisp.
- Allow to cool for a few minutes before serving.
Servings ~ 2
Calories ~ 436, Fat ~ 11 g, Carbohydrates ~ 86 g, Protein ~ 9 g