Breakfast chez nous is typically a dull affair. With both of us working from home, we have our simple morning routine down pat. Coffee is the first priority as we roll out of bed, bleary-eyed and yawning. Promptly after, the whir of computers spooling up fills our make-shift office (which double and triples as the living room and dining room) as teeth are brushed, water splashed on faces, and some semblance of clothes are thrown on. We are creatures of habit, and breakfast has suffered sadly for this. Most days oatmeal is our go to dish – it’s fast, easy, nutritious, and can be spiced up with whatever is on hand. But boy can it get old. Enter the ever ingenious Heidi, and her baked oatmeal.
This wonderful dish is worlds away from the typical gruel most people associate with cooked oats. Golden-topped, crispy-edged, scented with the sweet smell of baked berries, it is morning perfection verging on dessert. And the kicker? It can be made on Monday and enjoyed by two people for three lovely, easy days. Oh yeah.
Baked Oatmeal with Blueberries & Banana
- 3 Tbsp. butter, melted and cooled, plus more for greasing the pan
- 2 cups rolled oats
- 1/2 cup ground walnuts or pecans
- 1/3 cup brown sugar
- 1 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. fine-grain salt
- 2 cups milk (I use almond milk)
- 1 large egg
- 1 tsp. almond extract
- 1 tsp. rosewater
- 2 ripe bananas, cut into 1/4 to 1/2 inch rounds
- 1 1/2 cup blueberries or berries of your choice
Preheat your oven to 375 degrees. Generously butter the inside of an 8-inch square baking dish, or equivalent (I use my 1 1/8 quart Le Creuset oval baking dish).
In a small pan, heat the butter until melted, then cool in the fridge while you prepare the rest.
Arrange the banana rounds into a (mostly) single layer in the bottom of your baking dish. Evenly distribute 1 cup of the berries over the top, and set the dish aside.
In a medium-sized mixing bowl, combine the oats, nuts, sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the egg, milk, almond extract, rosewater, and the cooled butter.
Returning to your baking dish, cover the fruit with the dry oat mixture first, then slowly drizzle the wet milk mixture over the top. Give the dish a few gently shakes or whacks to make sure the wet mixture soaks evenly throughout. Sprinkle the remaining 1/2 cup of berries over the top.
Bake for 35-45 minutes or until the mixture has set and the top and sides are a pleasant golden brown. Allow to cool for a few minutes before serving.
Serves about 6.