Description
There is something extra cozy about a baked oatmeal. This is the perfect dish for lazy weekend mornings. It’s delicious warm right out of the oven or served cold (my husband loves it cold topped with greek yogurt). It also reheats beautifully.
In the fall I love combining pears and bananas with the warm spices. In the summer I’ll use whatever berries or stone fruit I have on hand. Frozen berries are also perfect in this recipe!
Ingredients
Serves 4-6
2 cups rolled oats
1/2 cup walnuts, toasted and chopped
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
2 cups almond milk
2 tablespoons maple syrup
1 large egg
1 teaspoon vanilla
2 tablespoon butter or coconut oil
2 ripe bananas, cut into 1/2 inch pieces
1 1/2 cup fresh or frozen berries
1/4 cup shredded coconut
Instructions
- Preheat oven to 375 oven. Grease or spray the inside of a 9×13 inch baking dish.
- In a bowl mix together the oats, walnuts, baking powder, cinnamon, nutmeg, allspice and salt. In another bowl, whisk together the maple syrup, egg, vanilla, butter or coconut oil and milk.
- Arrange the bananas in a single layer on the bottom of the baking dish. Sprinkle 3/4 cup of berries on top. Cover the fruit mixture with the oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining berries on top and sprinkle coconut flakes.
- Bake for 35-45 minutes until the top is golden and the oats have set. Remove from the oven and allow to cool for a few minutes.