It’s Easter Sunday and I made a great breakfast dish to share with family and friends. It is a great dish to make for a group and for me this dish is a staple for breakfast on any day. In attempt to watch my spending, I refrain from eating out for breakfast during the week. While I love a morning Starbucks run, and especially this coffee shop here in St. Louis, I plan ahead and prep breakfast items for the week. On of my favorites is baked oatmeal with fruit and it will last you the whole week. Not to mention its energy packed and easy to make! I first made this dish a few years back, and got the recipe from The Curvy Carrot Blog.
-1 cup old-fashioned oats
-1⁄4 cup chopped walnuts or pecans, lightly toasted, divided (don’t have to be toasted)
-1⁄2 tsp. baking powder
-3⁄4 tsp. ground cinnamon
-Pinch of salt
-1⁄4 cup maple syrup
-1 cup milk (I substitute with almond milk)
-1 large egg, lightly beaten
-2 tbsp. unsalted butter, melted and cooled slightly
-1 tsp. vanilla extract
-2-3 ripe bananas, peeled and sliced 1⁄2-inch thick
-1 cup blueberries (fresh or frozen), divided ( I add in blackberries as well)
Preheat the oven to 375 ̊ F. Lightly grease a 2-quart baking dish. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. 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.
Happy Easter! Hope you try it out and enjoy!