Reader's Digest 10/2012 You can prep this the night before, refrigerate and then put into oven the next morning. After it has been cooked and the remainder put in the refrigerator, I just scoop out the amount I want and nuke it. Might want to add a little milk after heating. The remaining keeps in the frig for a long time. Makes it easy to just get what you want each morning.
Yield: 8 servings
Community Recipe from
- 2 cup(s) rolled (not instant) oats
- 1/2 cup(s) Pecans, toasted and chopped
- 1/3 cup(s) sugar or maple syrup plus more for serving
- 1 teaspoon(s) baking powder
- 1 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) sea salt
- 2 cup(s) milk
- 1 egg
- 3 tablespoon(s) unsalted butter, melted
- 2 teaspoon(s) vanilla
- 2 bananas, sliced
- 1 1/2 cup(s) fresh or frozen blueberried
- Preheat oven to 375 with rack in top third of oven. Butter 8x8 baking pan. In a bowl, mix together oats, half of nuts, sugar, baking powder, cinnamon, and salt. In another bowl whisk together maple syrup, if using, milk, eggs, half the butter and vanilla. Arrange bananas in single layer in bottom of baking dish. Sprinkle 2/3 of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on countertop to make sure milk moves through oats. Scatter remaining berries and nuts on top. Bake 35-45 min., until top is golden and oats have set. Remove from oven; drizzle remaining melted butter on top. Serve with extra sugar or syrup.
This recipe is a personal recipe added by annette1 and has not been tested or endorsed by MyRecipes.
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Baked Oatmeal Recipe at a Glance
- COURSE: Breakfast/Brunch
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