When I was a kid, I HATED oatmeal unless it was mixed with at least a quarter cup of packed brown sugar. My mom would scold, “Eat it! It’s good for you!” as I sat staring at the brown sludge congealing before my eyes. Yuck.
Now that I’m older and a little wiser, I’m constantly realizing how right Mom was back then. Oatmeal isn’t my favorite thing, but I’m willing to eat it for its benefits, like heart and – ahem – colon health. But, hey, oatmeal doesn’t have to be that boring sludge we know so well. I found and slightly adapted a recipe for baked oatmeal. It’s a great grab-and-go breakfast, and it would be perfect for feeding a brunch crowd.
Baked Oatmeal with Blackberries and Bananas
Modified from Skinny Taste
2 Medium Bananas, 1/2 inch slices
1 1/2 Cups Blackberries, or other seasonal berry
1/4 Cup Agave Nectar
1 Cup Quick Cooking Oats
1/4 Cup Chopped Walnuts, or slivered almonds
1/2 Teaspoon Baking Powder
3/4 Teaspoon Cinnamon
1 Pinch of Salt
1 Cup Almond Milk
1 Teaspoon Vanilla Extract
Preheat oven to 375 degrees. In the bottom of a 8×8″ pan, lightly coated with non-stick cooking spray, arrange sliced bananas in a single layer. On top of the bananas, layer 3/4 cup berries, 1/4 tsp cinnamon, and 1 tbsp agave nectar. Cover the pan with foil and bake for 15 minutes.
In a medium bowl, place 1 cup quick cooking oats, 1/8 cup nuts, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1 pinch of salt, and stir to combine. In a separate medium bowl, place 3 tbsp agave nectar, 1 cup almond milk, 1 egg, and 1 tsp vanilla extract, and whisk to combine.
Layer the mixed dry ingredients over the baked fruit mixture in the pan. Then pour the mixed wet ingredients over the dry ingredient layer, making sure the dry ingredients are coated evenly. Layer 3/4 cup berries and 1/8 cup nuts on top.
Place the pan in the oven and bake for 30 minutes or until set and golden brown. Best served warm from the oven but reheats well.