Tuesday, September 4, 2012

Baked Oatmeal

Bradford and I have made a recent pact to eat healthier. We've been studying up on superfoods and are trying our best to eliminate anything not considered a superfood from our diet. As I've mentioned before, I LOVE making breakfast on the weekends. Unfortunately, the things I like to make are often far from "superfoods" (see vanilla pudding cinnamon rolls and peanut butter banana french toast). This baked oatmeal is healthy and it allows you to have fun with traditional oatmeal. While I used almonds and pears, they can easily be substituted for whatever fruit and nut you desire (walnuts & berries, pecans & peaches, cashews & strawberries). This was a delicious, hearty and satisfying breakfast that gave me enough energy to complete a morning surf session and knock out 5 hours worth of errands. Now, that's some good stuff!

Baked Oatmeal
Adapted from epicurious.com
Yield: 6 servings
Prep Time: about 10 minutes
Bake Time: about 40 minutes
Total Time: about 1 hour


2 cups rolled oats
1/2 cup almonds, chopped and toasted
1/3 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground sea salt
2 cups milk
1 large egg
2 Tablespoons butter, melted and cooled slightly
2 teaspoons vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 ripe pear, chopped


Pre-heat the oven to 375 degrees and place a rack in the upper third of the oven. Generously spray the inside of an 8-inch square pan with cooking spray.

In a bowl, mix together the oats, half the almonds, sugar, baking powder and salt. In another bowl, whisk together the egg, milk, melted butter and vanilla extract. Arrange the bananas in the bottom of prepared baking dish. Sprinkle two-thirds of the chopped pear on top. Cover fruit with the oat mixture and slowly top with milk mixture until oats are fully soaked. Scatter remaining pears and almonds on top.

Bake for 35-45 minutes, until top is nicely golden and the oat mixture has set. Remove from the oven and let it cool for 5 minutes. For extra sweetness, serve with buttermilk syrup.

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