I try to run oatmeal through our breakfast rotation once or twice a week. The boys love it. Kristian and I are kind of over it. But it's economical and healthy so we eat it, perhaps with a forced smile.
That being the case, I'm always happy to find new oatmeal variations and this is one I love. We eat it for breakfast or lunch.
I altered a recipe I found online a few years ago in order to cut a little of the fat and sugar, and add some protein.
Fruit Bottom Baked Oatmeal
adapted from Cucee Sprouts' recipe
- 2 cups rolled oats
- 1/2 cup chopped almonds
- 1/3 cup real maple syrup (or honey or sugar) (remember pancake syrup is not maple syrup)
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 2 bananas, cut into 1/2 inch pieces
- 1 cup frozen or fresh blueberries (or raspberries, blackberries, or chopped apple)
- Preheat the oven to 375. Coat inside of an 8-inch baking dish with butter or coconut oil.
- In a bowl mix together oats, half the almonds, baking powder, cinnamon, and salt.
- In separate bowl whisk together the syrup, milk, whisked eggs, and vanilla. (I just mix it all together in one big measuring cup)
- Arrange the banana slices in a single layer in the bottom of the prepared baking dish. Sprinkle about half the berries over the top.
- Cover the fruit with the dry oat mixture.
- Drizzle the milk mixture over the oats. Give it a little shake to make sure the milk moves down through the oats.
- Scatter the remaining berries and almonds across the top.
- Bake for 35-45 minutes, until the top is golden and the oat mixture has set.
- Remove from the oven and let cool for a few minutes.
- Go ahead and eat the whole dish full like my boys and I did the other day.