Monday, August 15th, 2011
Every weekday morning I stumble straight from bed to the kitchen for breakfast. I do not pass go and I do not collect $200. This is serious business. This is also why I eat cereal, yogurt, and fruit for breakfast 99% of the time — it’s super fast! This is also why although this oatmeal has been on my to-do list for quite awhile, it certainly did not happen until this past weekend. After I ate some cereal, of course.
To be fair, I really don’t like oatmeal. I’m not a fan of the mushiness. But Ryan loves it and I figured this recipe had enough fruit and walnuts and cinnamon involved to be palatable for myself, the oatmeal snob. I still hedged my bets and made a half-batch.
I’ll be honest — this is the best breakfast I’ve had in a long time! I am in love with this oatmeal. It’s wonderfully rich and perfectly spiced. And it’s not mushy! Baking gives the oatmeal a wonderful, chewy texture, more akin to bread pudding than normal oatmeal: soft, but not slimy. Amen to that.
I’m definitely making this again as soon as possible, and making a full batch this time! If you want to be a chicken like me and make a half batch, use an 8″ square baking dish.
2 cups rolled oats
1/2 cup toasted walnuts, chopped
1/3 cup cane sugar or maple syrup (plus more for serving)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 cups whole milk, plus more for serving*
2 large eggs
3 tablespoons salted butter, melted & cooled slightly**
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2 inch pieces
1 1/2 cups mixed berries (frozen is fine!)
Preheat oven to 375°F. Generously butter the inside of an 9″ x 13″ baking dish.
In a bowl, mix together the oats, half of the walnuts, the sugar, baking powder & cinnamon.
In another bowl mix the milk, eggs, half of the butter and vanilla. Whisk until well combined.
Arrange the bananas in a single layer at the bottom of your baking dish. Sprinkle 2/3 of the berry mixture on top. Pour the oat mixture on top and then slowly drizzle the milk mixture on top of that. Give the baking dish a few thwacks (love that word!) on the kitchen counter to make sure the milk moves all around the oats. Scatter the remaining berries and walnuts on top.
Bake in the oven for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool. Drizzle the remaining butter on top and serve. Drizzle maple syrup on top and top with a little bit of milk. Enjoy!
*I used light soy milk here because I have lactose issues, but I’d recommend it for anyone in this case — it adds much more richness than dairy milk for about the same amount of fat as skim milk.
**If you use unsalted butter or margarine as I did, add a pinch of salt to the oat mixture.