Saturday, February 9, 2013

Baked Blueberry & Raspberry Oatmeal

revised by goldfinc
adapted by The Curvy Carrot

makes 6 servings


1 cup old-fashioned rolled oats
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup raw brown sugar
1 cup milk/almond milk
1 large egg
2 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract
3 ripe bananas mashed
1 cup blueberries or raspberries fresh/frozen divided


1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, baking powder, cinnamon, and salt. Stir to combine. In a another bowl, whisk raw brown sugar and egg, then cooled melted butter, milk and vanilla. Then mash the bananas in the wet ingredients, pour into the dry ingredients and fold lightly
3. Spread half of the oat mixture evenly in the baking dish, top with half of the berries toss in flour, layer the other half of oat mixture over the fruit in an even layer top with the rest of the berries.
4. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

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