Oats. They are so good for you.
I’ve quite enjoyed eating porridge over the years, during the colder months. But lately I haven’t been that enticed by it. Either I’m put off by the length of time I need to stand at the stove stirring it (which is not easy with a clingy 16 month old), or its the ‘quick’ sachets with their over-processed oats that turn me off.
At the end of last winter I spied an interesting recipe for baked oats over at Annie’s Eats, a much-frequented food blog of mine. I was intrigued, so tried out the recipe and loved it! At the time I wasn’t blogging much due to my baby daughter not sleeping (!) but filed it away for future reference. Here we are this winter and all I’ve been seeing on Pinterest is baked oatmeal recipes!
This dish will have you believing you are eating dessert for breakfast, it is that good! It is a tad on the sweet side, so I have made it a few times now with less maple syrup. I’ve also added flaxseed for an extra boost of nutrition.
The thing I love about this dish is that I can make it at night, after the kids have gone to bed, then sneak in a few spoonfuls before popping it in the fridge for breakfast for the next few days. It keeps really well. I simply take a slice out in the morning, microwave it and then add a splash or two of milk.
The recipe I’ve used here is adapted from Epicurious.
2 cups rolled/traditional oats
1/2 cup pecans, chopped
1/3 cup maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups milk
1 large egg
1 1/2 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla essence
2 ripe bananas, sliced
1 1/2 cups mixed berries, fresh or frozen
Preheat the oven to 190°C. Grease the inside of an 8-inch/20cm square baking dish with butter or oil spray.
In a bowl, mix together the oats, half the pecans, the baking powder, cinnamon, and salt. Set aside. In a 4 cup capacity jug, whisk together the maple syrup, milk, egg, butter, and vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly pour the milk mixture over the oats. Shake the dish gently to ensure the milk mixture moves through the oats to the bottom of the dish. Scatter the remaining berries and remaining pecans over 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.