Friday, June 26, 2015

Baked Oatmeal

I've had a couple people ask me recently about this recipe, and as I looked up the post to share the link, I took a look and realized that my measurements have evolved since first posting it here a few years ago.  If anything, I think the recipe has improved, and it's one of my family's most favorite breakfasts.  It's also a breakfast you can be sure I will serve whenever we have overnight guests.  So I thought it was worth sharing the recipe again, but with my current measurements and ingredients of choice!

2 Tbsp coconut oil, melted
2 cups old-fashioned rolled oats
2 Tbsp sugar
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp sea salt
2 cups milk
2 large eggs
2 tsp vanilla extract
2 ripe bananas, cut into 1/2" slices
1 cup berries (strawberries and/or blueberries are our favorites)
maple syrup, for drizzling

Preheat oven to 375.  Butter an 8-inch square baking dish.

Combine the oats, sugar, baking powder, cinnamon, and salt in a bowl.  In another bowl, whisk the milk, egg, and vanilla.

Arrange bananas on the bottom of the coated baking dish and cover with the oat mixture.  Slowly drizzle milk mixture over the oats.  Gently press down oats with the back of a spoon to make sure everything is wet and the liquid is evenly distributed.  Drizzle coconut oil on top and then scatter berries.

(*You can do all of the prep the night before, cover tightly, and refrigerate for the next morning.  I almost always make it the night before.  In the morning I turn on the oven, pull the dish out of the fridge, uncover, and stick it straight in without waiting for the oven to preheat.  If you do it this way, it will take 45-50 minutes to fully bake.)

Bake for 40 minutes (unless it's been in the fridge overnight *see note above), until the top is nicely golden and the oat mixture has set.  Drizzle with maple syrup if you want to make it taste extra special.  Serve with milk and enjoy!


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