This no-fuss baked oatmeal from blogger and cookbook author Heidi Swanson comes together quickly and allows for endless variations to make it your own. Try substituting different berries or nuts or use natural cane sugar in place of the maple syrup. Any leftovers reheat nicely the next day, so it’s a great solution for busy mornings.
Unsalted butter for greasing, plus 3 Tbs., melted and cooled slightly
2 cups rolled oats
1/2 cup walnut pieces, toasted and chopped
1 tsp. aluminum-free baking powder
1 1/2 tsp. ground cinnamon
Scant 1/2 tsp. fine-grain sea salt
1/3 cup maple syrup, plus more for serving
2 cups milk
2 tsp. vanilla extract
2 large ripe bananas, peeled and cut into 1/2-inch slices
1 1/2 cups blueberries, huckleberries or mixed berries
Preheat an oven to 375°F. Generously butter an 8-inch square baking dish.
In a bowl, stir together the oats, 1/4 cup of the walnuts, the baking powder, cinnamon and salt. In another bowl, whisk together the 1/3 cup maple syrup, the milk, egg, half of the melted butter and the vanilla.
Arrange the banana slices in a single layer in the prepared baking dish. Sprinkle 1 cup of the berries on top. Cover the fruit with the oat mixture, then slowly drizzle the milk mixture over the oats. Gently tap the baking dish on the countertop to make sure the milk is evenly distributed through the oats. Scatter the remaining 1/2 cup berries and 1/4 cup walnuts on top.
Bake until the top is golden and the oat mixture has set, 40 to 45 minutes. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on top of the baked oatmeal and serve with maple syrup. Serves 6 generously, or 12 as part of a larger brunch spread.
Adapted from Super Natural Every Day, by Heidi Swanson