I already have 3 food related posts in my queue, but somehow I feel this great sense of urgency to share with you what I ate for breakfast this morning! Those posts will have to wait because you have breakfast to make this coming weekend and you’lll WANT to make this, no doubt. Let me start by saying that I almost NEVER make oatmeal and I’m not really sure why! My husband, who is a total oatmeal lover, gets the short end of the stick on this one. He’s been away for work for the past few days and I thought it would be nice to welcome him back with something warm, sweet & tasty for breakfast this morning. You know…to make him realize how good he’s got it at home! And yes…he already KNOWS this! After he finished the big bowl I served him, he said “This was excellent. I really loved it!” And that, my friends is reason enough to make this. Your favorite oatmeal loving person will be happy and that warm fuzzy feeling you get when you make something JUST right for someone special? That’s nothing BUT love!
So, what does it taste like? Think rice pudding meets bread pudding meets berry cobbler meets oatmeal mixed with tart berries and sweet gooey bananas. Also, can we say how EASY it is? Line fruit on the bottom of a baking dish, add oats, then milk, top with more fruits & nuts and bake. I think this is going to be one of those recipes that becomes an improvisational staple at my house. Just thinking of the potential flavor combos has me excited! Ooh! What about crystallized ginger, honey & almonds? What about something savory with bacon, maple syrup & bananas?! I told you I was excited…
And we’re off!
Gather your ingredients together! I used frozen berries for this.
Mix the oats together. Now mix the eggs, vanilla and half of the butter. WHISK!
Line the bottom of the buttered baking dish with bananas.
Toss some blueberries & raspberries on top.
Lay down the oat/walnut mixture and now top with the milk mixture!
Top with more berries and then walnuts….now BAKE!
And look what you’ve got here….drizzle the remaining melted butter on top!
A corner piece? FOR ME???
Don’t mind if I do….
The recipe makes enough for 6, which means we’ll be eating it for the next few days. Honestly, I couldn’t be more excited.
Berry Studded Baked Oatmeal
Recipe serves 6
(recipe adapted slightly from the Super Natural Every Day Cookbook)
- 2 cups rolled oats
- 1/2 cup toasted walnuts, chopped
- 1/3 cup cane sugar or maple syrup (plus more for serving)
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 cups whole milk, plus more for serving
- 2 large eggs (original recipe calls for 1)
- 3 tablespoons salted butter, melted & cooled slightly
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2 inch pieces
- 1 1/2 cups mixed berries (I used 1 cup frozen blueberries & 1/2 cup frozen raspberries)
Preheat oven to 375 F. Generously butter the inside of an 8 inch baking dish. (I used a 9×13 dish)
In a bowl, mix together the oats, half of the walnuts, the sugar, baking powder & cinnamon.
In another bowl mix the milk, eggs, half of the butter and vanilla. Whisk until well combined.
Arrange the bananas in a single layer at the bottom of your baking dish. Sprinkle 2/3 of the berry mixture on top. Pour the oat mixture on top and then slowly drizzle the milk mixture on top of that. Give the baking dish a few thwacks (love that word!) on the kitchen counter to make sure the milk moves all around the oats. Scatter the remaining berries and walnuts on top.
Bake in the oven for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool. Drizzle the remaining butter on top and serve. Drizzle maple syrup on top and top with a little bit of milk. Enjoy!
***Shutterbean Notes***
-original recipe calls for huckleberries. I used frozen blueberries & raspberries.
-original recipe has 1 egg. I used 2.
-original recipe also uses calls for a scant 1/2 teaspoon of salt in the oat mixture. I used salted butter instead!
