(from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson)* serves 6 generously
- Category: Breakfast
Ingredients
- teaspoon 1 1/2 ground cinnamon
- 2 ripe bananas, cut into 1/2-inch / 1cm pieces
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 large egg
- 2 cups milk
- Scant 1/2 teaspoon fine-grain sea salt
- 1/3 cup natural cane sugar or maple syrup, plus more for serving
- 2 cups rolled oats
- 1/2 cup walnut pieces, toasted and chopped
- 1 teaspoon aluminum-free baking powder
- 1 1/2 cups blueberries, or mixed berries
Instructions
- Preheat the oven to 375F with a rack in the top third of the oven.
- Generously butter the inside of an 8-inch square baking dish.
- In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
- In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish.
- Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
- Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set.
- Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
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