One more way to enjoy the versatile oats! The ideal recipe to enhance your Sunday brunch or for making a last-minute dessert. Plus, it’s gluten-free! photos coco zordan
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Baked Oatmeal with Fresh Berries
cakeTags
archive baking powder blueberries brunch dessert egg fine salt gluten-free ground cinnamon melted unsalted butter natural cane sugar or maple syrup (or agave syrup) oats or mixed berries raspberrieshuckleberries ripe bananas cut in to 1/2 inch (1 cm.) thick pieces roleld oats rolled oats vanilla extract walnut pieces toasted and chopped whole milk yeast freeThe Recipe
Servings
8/10
Prep time
15 min.
Cooking time
35/45
Print
Ingredients
rolled oats 2 cups
walnut pieces toasted and chopped 1/2 cup
natural cane sugar or maple syrup (or agave syrup) 1/3 cup
baking powder 1 tsp.
ground cinnamon 1 1/2 tsp.
fine salt 1/2 tsp.
melted unsalted butter 3 tbs.
(whole) milk 2 cups
egg 1
vanilla extract 2 tsp.
ripe bananas cut in to 1/2 inch (1 cm.) thick pieces 2 or 3
blueberries,raspberries,huckleberries,or mixed berries 1 1/2 cup or more
Directions
preheat the oven to 375* and butter an 8-inch square baking dish.
In a bowl mix together all dry ingredients (oats,half the walnuts,the sugar (if using), the baking powder,salt,and cinnamon. In another bowl whisk the syrup (if using),milk,egg,half of the butter,and vanilla.
Cover the bottom of the buttered dish with the cut bananas. Sprinkle 2/3 of the berries over the bananas.
Cover the fruit with the oat mixture. Pour the milk mixture over the oats, and shake the dish to evenly distribute the milk in the oats. Sprinkle the rest of the berries and walnuts on the top.
Bake for 35/45 minutes until the top turns golden and the oat mixture has set. Remove from the oven and let it cool for a few minutes.Drizzle the rest of the melted butter on the top and serve. Add more sugar or maple syrup if you like it sweeter.
