My new role as mom has taught me many things, which isn't that hard to believe. Planning each day now revolves around R and his needs. Breakfast before being a mom was always a grab whatever you could find or quickly put together and run out the door to work. Learning my new role of staying at home and making sure R has a well balanced diet brings a different kind of morning routine. One of R's favorite foods are blueberries. I always keep a big bag of frozen blueberries around the hours for recipes such as this one or to put in pancakes or waffles. After trying this baked oatmeal, its hard to eat from the pre-made oatmeal packets. The oatmeal has layers of flavors and textures and is also a very adaptable. Add in raspberries or substitute for other fruit or nuts you have on hand. If you are short on time in the mornings, make a batch on the weekend and reheat throughout the week. The leftovers are just as good and it is definitely a hearty, healthy, and filling breakfast.
1 cup old fashioned rolled oats
1/4 cup chopped walnuts or pecans
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 to 3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup blueberries (fresh or frozen), divided
Preheat oven to 375 degrees. 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 blueberries over the top. Bake for 35 - 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
Source: Super Natural Every Day by Heidi Swanson via Annie's Eats
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