May 30, 2014 § Leave a comment
I clearly have a thing for breakfast. Sweet, savory, eggs, pancakes, donuts, coffee. Put it all on a plate, in a bowl, pour it on a cup. At home or out to eat. I feel like I’m writing a children’s story about it. (Has that been written already? If not someone should definitely do that).
In fact, on days I work I typically eat two breakfasts. Two eggs and a banana with peanut butter when I first wake up. Them something carb-y at work a few hours into my shift to tide me over until lunch. Lately my go to has been this super tasty baked oatmeal (based off of this one from epicurious). It feels like a lovely summer oatmeal. It’s got loads of fruit, a little bit of sweet and some nuts for substance. Make it with gluten free oats and it’s gluten free! I also like mine with almond milk so it’s dairy free. Hooray! In the summer when it’s in season you could definitely use fresh raspberries and blueberries, but since I’m cheap right now I’m using frozen. For sweetener I usually use maple syrup, because, breakfast. But feel free to sub agave, brown sugar or honey.
- 2 ripe bananas
- 1.5 cups oatmeal
- 1/2 cup cashews (or chopped almonds, pecans or walnuts)
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1 pinch of salt
- 1.5 cups almond milk
- 1 egg
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1.5 cups frozen blueberries and raspberries
1) Preheat your oven to 375* F. Grease ax 8×8 or 9×9 inch pan.
2) In a small mixing bowl combine oats, baking powder, salt, nuts, and cinnamon. Set aside. In another bowl whisk together almond milk, egg, maple syrup and vanilla.
3) Slice your bananas and layer along the bottom of greased pan. Sprinkle half of your berries, no need to thaw first, along the bottom as well. Add oat mixture evenly on top of fruit. Next, pour milk mixture over the oats. Sprinkle the rest of the berries on top.
4) Bake for 30 minutes, on until top is set and golden brown. Let cool before serving. Will keep for several days, covered, in the fridge. Enjoy!