I have been feeling so inspired to cook and bake this last week…which is good, considering I hardly cooked or baked anything interesting or blog-worthy leading up to the wedding.
I came home Thursday afternoon thinking about an easy spin on my baked oatmeal. I added a pint of blueberries to the batter and a couple tablespoons of slivered almonds to the topping. I haven’t yet tasted the results (but I will have by the time this is posted), but I think they look delectable.
Here’s the recipe:
2 cups old-fashioned oats, uncooked
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 medium banana, mashed
3 cups skim milk
2 eggs, lightly beaten
2 teaspoons vanilla
1 pint blueberries
4 tablespoons packed brown sugar
2 tablespoons slivered almonds
Preheat oven to 350 degrees. Spray square baking dish or four to five ramekins with nonstick cooking spray.
In large bowl, combine oats, cinnamon and salt. In separate bowl, combine mashed banana, milk, beaten eggs and vanilla. Pour wet ingredients into dry ingredients and mix until well combined. Fold in blueberries. Pour “batter” into baking dish or distribute evenly among ramekins.
Place baking dish or ramekins on baking sheet (to prevent an oven disaster) and place in oven. Bake 30-35 minutes, until moisture is mostly absorbed.
In small bowl, combine brown sugar and almonds. Remove ramekins from oven, top oats with brown sugar-almond mixture and place under broiler for 2-3 minutes, until sugar is bubbly and melted but not burned. Remove from broiler and let cool a few minutes before serving.
Mmm mmm good and warm and comforting…especially since Mother Nature has parked her cold, wet weather over West Michigan this week.
P.S. I kept two bakes out for breakfast this week and froze the other three in individual plastic zipper bags. I’m hopeful they reheat well. I’ll try to remember to post an update soon.