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Sunday, August 12, 2012

Fruity Baked Breakfast Oatmeal

Last winter a someone brought a yummy baked oatmeal to our MOPS breakfast.  I didn't think quick enough to find the source and ask for a recipe, and having been kicking myself ever since.  It was the perfect balance of tart, sweet, fruity, and firm.  Today, I decided to experiment a bit and found a winner!

My original recipe was based on this Gluten Free Baked Oatmeal by the Urban Nester.  Her version called for a lot of brown sugar as well as chocolate.  I wanted to try to make a bit healthier version, and it's a hit!

Fruit Baked Breakfast Oatmeal

2 c. oatmeal (I used quick cook rolled oats)
1/2c. chopped walnuts
1 c. shredded coconut
3 T. brown sugar
1 t. baking powder
a dash of cinnamon
1/2 t. salt
1 c. fresh raspberries
1 large egg, beaten a bit
2 c. skim milk
1 t. vanilla extract
1 ripe banana

Mix the dry ingredients together and place in a well greased 9x9 pan.  Mix the wet ingredients, taking care to the incorporate the egg, and pour over the dry mixture.  Slice the banana in 1/4" slices and spread evenly over the top.  Bake at 375 degrees for 30-35 minutes until the casserole is set in the middle.

Bake this dish the night before, and reheat throughout the week for a hearty breakfast option.  If you prefer a sweeter alternative drizzle with honey.

Next time I think we may try some blueberries, strawberries and almonds.  It would be wonderful with a side of fresh fruit or yogurt too!

I'd love to hear of any other great fruit & nut combinations you create!

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