Wednesday, June 29, 2011

Baked Blueberry Oatmeal

I purchased Super Natural Every Day a while ago, but I have only made a few things out of the cookbook.  Hopefully with the start of my CSA, that will all change, because there are a ton of healthy recipes loaded with fresh fruits and vegetables in the Heidi Swanson's new book.  This past weekend I made baked blueberry oatmeal to go along with kale and potato gratin.

Ingredients for Baked Blueberry Oatmeal from Super Natural Every Day, serves 6 or 12 as a side:

-2 cups rolled oats
-1/2 cup walnuts, toasted and chopped
-1/3 cup maple syrup (you can use natural cane sugar too), plus more for serving
-1 teaspoon baking powder
-1 1/2 teaspoons ground cinnamon
-1/2 teaspoon salt
-2 cups milk
-1 large egg
-3 tablespoons unsalted butter, melted and cooled slightly
-2 teaspoons vanilla extract
-2 ripe bananas, cut into 1/2 inch rounds
-1 1/2 cups blueberries (any berry can be substituted)

To begin, preheat the oven to 375 degrees F, with the rack in the top third of the oven.  Generously butter the inside of your baking dish (8-inch square is recommended, but I used a 10-inch round ceramic tart pan, no problem).

In a bowl, mix oats, half of the walnuts, baking powder, cinnamon and salt together.  In another bowl, whisk together the eggs, milk, maple syrup, vanilla, and half the butter.

Arrange the bananas in a single layer in the bottom of the prepared baking dish.  Sprinkle two-thirds of the berries on top.
Cover the fruit with the oat mixture.
Slowly pour the milk mixture on top of the oats.  Gently shake the dish to ensure the milk moved through the oat mixture.
Scatter the remaining berries and walnuts on top and bake for 35 to 45 minutes, until top is nicely golden and oat mixture has set.
Remove from oven and let cool for a few minutes.  Drizzle remaining melted butter on top.  Drizzle with maple syrup to make a bit sweeter if you like.

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