People's complaints about oatmeal range from - "it's boring", "I'm hungry right after I eat it", "it takes too long to make it in the morning". Hogwash I say! Even if you hate oatmeal and have tried many different recipes in the past, I urge you to give this one a try! The following recipe is from Super Natural Every Day by Heidi Swanson (I got it from the library), but edited by me to reflect my preferences.
3 tblsp unsalted butter, melted and cooled slightly, plus more for coating baking dish
2 cups of old-fashioned rolled oats (I prefer thick cut. Use gluten-free if you're don't tolerate gluten)
1/2 cups of walnuts or almonds, toasted and chopped (I skip the toasting, and just do the chopping)
1/3 cup of fine-grain natural cane sugar (I use homemade brown sugar)
1 tsp aluminum-free baking powder
1 1/2 tsp ground cinnamon (we looooove cinnamon in this house, so I view a recipe's amount of cinnamon as a recommendation per serving. I think I easily put 2 tblsp of cinnamon in this)
1/2 tsp fine-grain sea salt (I use Real Salt)
2 cups of milk (I use So Delicious Coconut Milk)
1 large egg (I do 2)
2 tsp pure vanilla extract (I probably rock about a tblsp in this)
2 ripe bananas, cut into 1/2" slices
1 1/2 cup berries (I use blueberries)
Maple syrup, for drizzling
1) Preheat the oven to 375 degrees. Butter an 8-inch square baking dish.
2) Combine the oats, half of the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and vanilla.
3) Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries (I like to mix some of the blueberries with a little bit of homemade strawberry jam), then cover with the oat mixture.
|See how the directions say to slowly drizzle the milk mixture over the oats? That is in there for a reason...|
|Even though the author of the cookbook is vegetarian, I find that this is best served with local bacon!|