adapted from Ambrosia Baking
This is by far the easiest, most scrumptious breakfast I have ever made. My husband’s face lit up when he saw this. When he tasted it, he told me it was “So. Good.” through a mouthful of oatmeal. Haha.
Ingredients:
- 1 cup rolled oats
- 1/4 – 1/2 cup pecans (or walnuts, or sliced almonds… whatever you like)
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- pinch of salt
- 1/4 cup honey
- sprinkle of dark brown sugar (for topping)
- 1 cup milk (I had 2%)
- 1 egg
- 1 tsp vanilla extract
- 2 ripe bananas
- 1 cup blueberries
Directions
Preheat the oven to 375° F. Lightly spray a 9″x9″ ceramic or glass baking dish with cooking spray or melted butter. I used a Giada brand oval ceramic casserole dish because I wanted to make an affair of it :) Set it aside for a bit.
Slice your bananas and arrange them in a single layer at the bottom of the baking (or casserole) dish. Sprinkle half of the blueberries, 1/4 tsp cinnamon, and 1 tbsp of honey on top of the banana slices. I actually did not measure these. I sprinkled the cinnamon until it just barely covered the layer of bananas and blueberries. I drizzled the honey to taste. This is the only sweetener the oatmeal will have besides the naturally occurring sugar in the fruit. Cover with foil and bake for 15 minutes. This will warm your bananas and blueberries (and your heart!) and start the caramelization process.
While that is “pre-baking,” combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
In a separate bowl, whisk together the remaining honey (or as much as you’d like), milk, egg, and vanilla extract (be careful with vanilla extract; too much can be sour).
Remove the bananas and blueberries from the oven, then pour the dry oat mixture over the fruit.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and pecans over the the top. Add even some more pecans if you’d like!
I almost put this baby into the oven when it occurred to me that looked a little bare. This dish has not had anything fatty or unhealthy in it (no butter!) SO why not sprinkle some dark brown sugar on top? As you can see it wasn’t a lot. This is totally optional, but it gave a little more color and a little more taste with each spoonful.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
The hubby loved this breakfast. I loved that it not only tasted good but it was also healthy! I plan on making this again, but perhaps with apples or peaches instead of bananas and blueberries. The possibilities are endless!
