Oatmeal is one of those things people either love or hate. I love it. I especially love it when it is baked with bananas and blueberries and layered with crunchy nuts with warm spices throughout. The crunchy top only adds to the appeal. You can pretty much use whatever you have on hand here as far as fruit, nuts and spices, just stick to the right proportions of other ingredients. I’ve subbed honey for the maple syrup and almond milk for the regular milk as well. I have made this many times many different ways and never had bad results. My favorite way to serve it is with a splash of milk an vanilla yogurt, but experiment and find your own way. It makes a great brunch dish, but if you just want to make it for yourself it makes great leftovers too and keeps in the fridge for a week or so.
Did you know: You can make your own pepitas, which are just pumpkin seeds. Next time you have a pumpkin or squash, instead of just throwing the seeds out, clean the membranes off, rinse well through a colander and lay in a single layer to dry out. Then, simply season them anyway you like, toss them in oil and salt, and roast in 400ºF oven until done.
Ingredients:
Softened butter for greasing the pan
2 cups large flake rolled oats (not instant)
1/2 cup sliced almonds, lightly toasted
1/3 cup brown sugar, packed
1/4 cup pepitas, lightly toasted
2 tbsp flax seeds
1 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground clove
1/8 tsp kosher salt
2 cups milk (I use 1%)
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla
1 tsp pure maple syrup
2 medium bananas, diced
1/2 cup frozen blueberries (not thawed)
Coarse sugar, optional
Directions:
Preheat oven to 375°F. Lightly grease the inside of a 8″ round baking dish (around 2 quart capacity) and set aside.
In a medium bowl, mix together the oats, almonds, brown sugar, pepitas, flax seeds, baking powder, spices and salt. Set aside.
In another bowl, whisk together the milk, egg, almost all of the butter (save about 1 tsp for drizzling over the finished dish), vanilla and maple syrup. Set aside.
In the prepared baking dish, spread the diced bananas in an even layer, then scatter the blueberries over top. Pile the oat mixture to cover the fruit, but do not pack too tightly. Carefully pour the wet milk mixture over the oats; it will look as if there is too much liquid, but not to worry, it will be absorbed during baking.
Drizzle over the reserved butter, sprinkle with a scant tsp of coarse sugar (or to taste), and bake for 35-40 minutes, until the oatmeal is puffed and set, with a golden brown top.
Remove from the oven, allow to cool for a few minutes, then enjoy.
(makes 6-8 servings)
