What? Two recipes in the span of a month? Don’t worry, my food blogging talents are severely limited, so you won’t see this too often. But this is a great recipe that everyone around here enjoys.
Both my kids are pretty much on their own when it comes to making breakfast. There’s always a parent here with them, but we do expect them to put their own breakfasts together. For the most part, they make decent choices, too. As much as I love that they make their own breakfasts, however, sometimes a mom wants to be a mom to her kids, which is where baked oatmeal comes in. Like most times, I can’t remember where I got this recipe, but here it is:
- 2 cups rolled oats (not instant)
- 1/2 cup toasted walnuts (chopped)
- 1/3 cup maple syrup
- 1 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 2 cups milk
- 1 large egg
- 2 tsp. vanilla extract
- 2 ripe bananas, sliced into pieces
- 1 1/2 cups fresh or frozen berries
Preheat oven to 375. Grease 8 x 8 inch baking pan.
In a bowl, mix together oats, half the walnuts, baking powder, and cinnamon.
In another bowl, whisk together maple syrup, milk, egg and vanilla.
Arrange bananas in bottom of pan in a single layer. Sprinkle two-thirds of berries on top. Cover fruit with oat mixture and then drizzle milk mixture on top. Scatter remaining berries and nuts on top.
Bake for 35 to 40 minutes until top is golden brown.
I have played with the nuts and fruits in this recipe and have liked a variety of combinations. The beauty of this recipe is that you can assemble it the night before and then just pull it from the fridge and pop it in the oven. I love knowing that my kids are heading out with a warm, nutritious breakfast in their bellies. And maybe, just maybe, their running mom enjoys the leftovers once they’re gone…
Hope you like it.