Blueberry Banana Baked Oatmeal

I love oatmeal. What can I say? There’s something so comforting about a steamy, gooey, delicious mess of goop that is so versatile it’s almost impossible to screw it up. Grits, oatmeal, and cream of wheat all warm my heart and tummy in this mysterious way; funny seeing how the rest of my family despises it. Thank heavens they love me enough to sit down and enjoy my culinary adventures with it every now and again.

So, without further ado, my first attempt.

Blueberry Banana Baked Oatmeal

note: this was a very light breakfast for my mom and I in an attempt to one, follow “Eat Right for Your Type” as type B’s, two, use my favorite combination of blueberries and bananas for breakfast, and three, not ruin my mom’s diet. So what does this mean? If you want a real meal you’ll definitely want to double the recipe.

Blueberry Banana Baked Oatmeal

Softened butter for greasing the pan
1/2 cup large flake rolled oats (not instant)
1/8 cup chopped almonds, lightly toasted
1 1/2 tablespoon brown sugar, packed
1/2 teaspoons ground flax seeds
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
dash each ground nutmeg, ground clove, ground ginger
dash salt
1/2 cup milk
1 large egg white
2 tablespoons unsalted butter, melted
1/4 teaspoon vanilla
1/4 teaspoon pure honey
1/2 medium banana, diced
1/2 cup frozen blueberries (not thawed)
Coarse sugar, optional

Preheat oven to 375°F (190°C). Lightly grease the inside of two ramekins and set aside.

In a medium bowl, mix together the oats, almonds, brown sugar, ground flax seeds, baking powder, spices and salt. Set aside.

In another bowl, whisk together the milk, egg white, almost all of the butter (save about 1 teaspoon for drizzling over the finished dish), vanilla and honey. Set aside.

In the prepared baking dish, spread the diced bananas in an even layer, then scatter the blueberries over top. Pile the oat mixture to cover the fruit, but do not pack too tightly. Carefully pour the wet milk mixture over the oats; don’t worry if it looks too moist, it will be absorbed during baking.

Drizzle over the reserved butter, sprinkle with a scant teaspoon of coarse sugar (or to taste), and bake for 35-40 minutes, until the oatmeal is puffed and set, with a golden brown top.

Remove from the oven, allow to cool for a few minutes, then enjoy.

Makes about 2 “mom’s on a diet” servings.

Breakfast? Check.