Baked Oatmeal! Nom! Nom!

Note: Originally posted on 4/21/14 on my Blogger account. (I’m still in the process of moving some old posts over, so bear with me if you’ve seen this before.

Y’all, I may be starting to figure out this whole Domestic Housewife Thing. I mean, I actually have legit recipes on my blog now! #WhoAmI?

I know, right?

God still performs miracles.

Anyway…

I saw a friend of mine (thanks, Katie!) post this on FB. Bryant loves oatmeal and I (desperately) need to expand my cooking repertoire, so I went for it. I have to admit, I will eat oatmeal, but it’s definitely not my first choice of food, but I really liked this!

I am not sure what the consistency is supposed to be for this once done, but mine turned out (while still warm) to be slightly gooey. I used a spoon to eat it. The longer it sat out and cooled, the “harder” it became. Despite my lack of love for oatmeal, I really liked this and plan to make it again!

What I really enjoy is there are really only a couple “non-healthy” ingredients… like the maple syrup and butter spread. Though the spread I use is dairy and gluten free. The original recipe has 1 egg in it, but I replaced that with flaxseed for a healthier option.

Anyway, this was really easy and YUMMY! Bryant is wanting me to make another batch, cool it (or freeze) so it hardens and he can use as fuel on his long cycling rides.

Adapted by ME! 😉
From Super Natural Every Day by Heidi Swanson via Annie’s Eats
Makes 6 servings
Nutritional value will vary depending on the fruit and ingredients you use.

INGREDIENTS:

  • 1 cup old-fashioned oats
  • 1/4 cup chopped walnuts or almonds, divided (I used sliced almonds)
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • Pinch of salt
  • 1/4 cup maple syrup (I used sugar free)
  • 1 cup almond/soy/regular milk (I used almond milk)
  • 1 tbsp of ground flaxseed, 3 tbsp of water combined (whisked to create consistency of 1 egg)
  • 2 tbsp. unsalted butter, melted and cooled slightly (I used *vegan* Earth Balance Natural Buttery Spread)
  • 1 tsp. vanilla extract
  • 2-3 ripe bananas, peeled and sliced
  • 1 to 1.5 cups blueberries or raspberries, fresh or frozen, divided (I used slightly more than 1 cup of fruit total – blueberries and strawberries)

DIRECTIONS:

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the nuts, baking powder, cinnamon, and salt. Stir to combine. Whisk the 3 tbsp of water and 1 tbsp of ground flaxseed for a couple minutes in a small bowl, then allow to sit another couple minutes while you spread the sliced bananas in a single layer over the bottom of the baking dish.
3. Top the bananas with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer.
4. In a liquid measuring cup, combine the syrup, milk, flaxseed (once it has the gelatin consistency of an egg), butter, and vanilla. Pour the liquid ingredients evenly over the oats.
5. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
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