Adapted from 101 Cookbooks
This is the best baked oatmeal I have ever made. The good thing is that this recipe does not contain a lot sugar. I'm sure it's delicious with a drizzle of maple syrup, but I choose to skip the maple syrup and just eating the oatmeal with a splash of So Delicious brand unsweetened coconut milk or unsweetened soy or almond milk. It tastes like a comforting banana-blueberry crisp for breakfast and I'm sure sure it will be satisfying to eat as a dessert if you want to crave that sweet tooth. TO REDUCE THE CALORIES, I use half the amount of walnuts which means I omit adding the walnuts with the oats and only sprinkling the nuts on the top prior to baking.2 cups old-fashioned rolled oats (6.0 ounces)
1/2 cup chopped walnuts, toasted (5.0 ounces) divided
1 teaspoon aluminum-free baking powder
2 cups So Delicious brand unsweetened coconut milk or 2% reduced-fat milk (16 ounces)
1 large or extra large egg (1.8 to 2.0 ounces)
1/3 cup natural cane sugar (2.1 ounces)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
2 tablespoons organic unrefined coconut oil or butter, melted (1.0 ounce)
2 ripe bananas (all yellow skin), cut into 1/2-inch chunks (8.3 to 9.4 ounces)
One 6-oz package blueberries (or you can use raspberries, blackberries, cut-up strawberries, etc.), divided
Maple syrup for drizzling (Optional)
Preheat oven to 375 degrees. Position oven rack to the center of the oven. Lightly spray an 8-inch baking dish with nonstick baking spray. Set aside
Combine the oatmeal, 1/4 cup walnuts (2.5 ounces - OPTIONAL) and baking powder in a medium-size bowl. Toss together until blended. Set aside.
In a separate small bowl (I use a 4-cup measuring cup), combine the milk, egg, sugar, cinnamon, salt and vanilla. Using a small whisk, whisk until blended. Whisk in the melted coconut oil and set aside.
Arrange banana chunks in one layer on the bottom of the baking dish. Evenly distribute two-thirds of the blueberries (4 ounces) on top of the bananas. Cover the fruits with the oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining blueberries (2 ounces) and remaining 1/4 cup walnuts on top.
Bake for about 35 to 40 minutes until top is nicely golden and oat mixture have set. Let oatmeal cool slightly. Drizzle with maple syrup before serving, if desired, or can be eaten with splash of milk.
Yields 6 to 8 servings
About 269 calories per 1/8 serving made with unsweetened coconut milk, extra large egg, melted coconut oil and using half the amount of walnuts (calorie count does not include serving with extra milk or drizzle of maple syrup).
