all backwards

new love
What. A. Crazy. Weekend. It’s been NON-STOP around here. Even so, most weekends, no matter how nutty it gets, I normally afford myself a luxury I rarely seem to get during the work week–breakfast. This weekend, despite the unseasonably warm weather we got today (mid 80s), I turned on the oven and baked myself some oatmeal. And OMG is this stuff delicious. Bear in mind, that I’m not actually a huge oatmeal fan, so that’s saying something. This isn’t the gloppy, gluey stuff I’ve suffered through in the past. Nope. Hearty and satisfying. I’m only sad that I didn’t discover this gem in the dead of winter, but I’ll eat it, even in my sweltering apartment even if it means I have to stand by the fan and keep a tall glass of ice water handy. 🙂

Baked Oatmeal
Adapted from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson

* 2 cups rolled oats
* 1/2 cup pecan pieces, toasted and chopped
* 1/2 cup maple syrup, plus more for serving
* 1 teaspoon baking powder
* 1 1/2 teaspoons ground cinnamon
* Scant 1/2 teaspoon fine-grain sea salt
* 2 cups skim milk
* 1 large egg
* 3 tablespoons unsalted butter, melted and cooled slightly
* 2 teaspoons pure vanilla extract
* 2 ripe bananas, cut into 1/2-inch pieces
* 1 1/2 cups blueberries

Preheat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the oats, half the pecans, baking powder, cinnamon, and salt.

In another bowl, whisk together the maple syrup, milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the blueberries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counter top to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Serves 6 generously, or 12 as part of a larger brunch spread.

7 responses to “all backwards

  1. ooooh im so happy that you shared the recipe! definitely trying this! 🙂

  2. This sounds AMAZING! Thanks for sharing the recipe – I am going to have to try it out. Oats are pretty much my favorite thing ever 🙂

  3. Ooooh, and if you substitute soy milk for the skim milk, you’ll have a phenomenal vegan dish! 😀

  4. oh, whoops…forgot about the egg. 😛

  5. I’ve never been an oatmeal fan (too mushy), but I’m tempted to try this.

  6. Yummy! How does it fare as leftovers?

  7. MMM! This looks good! I will have to make this.. I am also not a fan of gloopy oatmeal..

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s