I have been making it a point to get back to basics this year with my diet. During and after my pregnancy, my diet got all out of whack and I found myself eating a lot of things I normally wouldn’t.
This oatmeal bake is my approach to getting back to basics, in a fruity, hearty, delicious way.
This is a great breakfast to start your week. Or to end your week, for that matter. Good stuff.
Ingredients – This recipe was adapted with minor changes, from Super Natural Everyday
2 cups rolled oats
2 cups milk
1 large egg
2 teaspoons pure vanilla extract
1/2 cup toasted walnuts, chopped
1 1/2 cups strawberries, sliced
2 bananas, sliced
1/2 teaspoon fine-grain sea salt
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/3 cup brown sugar
1/4 cup pure maple syrup, more for serving
3 tablespoons butter, melted
*For a more luxurious bite, serve with a mixture of 1/3 cup maple syrup, 1/8 cup half and half and drizzle over.
Preheat oven to 375 degrees Fahrenheit.
Mix all the dry ingredients together: sugar, salt, baking powder, cinnamon, walnuts and oatmeal. Mix all wet ingredients together, egg, milk and vanilla extract. In a 9×13 buttered baking dish, line the bottom of the dish with sliced bananas. Then layer bananas with sliced strawberries. Evenly pour on dry oatmeal mixture. Then pour milk mixture over the oats, making sure all the oats are covered with milk mixture. Cover with sliced strawberries and a sprinkle of walnuts. Drizzle melted butter over the top and bake for 45 minutes on the upper 1/3 of the oven rack.