After trying for a very long time to get the “rights” to share this recipe on the blog, Williams~Sonoma was sweet enough to do it all for me…. I love Heidi Swanson’s food blog, 101 Cookbooks. It’s been a longtime favorite of mine as well as her cookbook, Super Natural Every Day. Heidi’s version has a bit more butter & less berries & spices. After making this several times, I don’t really measure much any more. I just throw in what feels right at the moment.
If you’re going to make this one morning, I suggest prepping the dry ingredients the night before. This way you’re half way there & all you have to do is mix & wait! My 8×8 inch baking pan came with a snap on lid for storing. So it’s easy to pop in the fridge for left overs the next several days!
Blueberry~Oatmeal Bake
Ingredients:
2 1/2 Tablespoons unsalted butter, divided in half, melted & slightly cooled; plus some for greasing
2 cups old~fashioned rolled oats
1 teaspoon aluminum~free baking powder
2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine~grain sea salt
1/3 cup Turbinado sugar {or Grade B maple syrup, plus more for serving} *
2 cups milk
1 egg
2 1/2 teaspoons vanilla extract
2 large ripe bananas, peeled and cut into 1/2-inch slices
scant 1 pint blueberries {huckleberries or mixed berries would be great as well} **
Directions:
Preheat an oven to 375°F. Generously butter an 8-inch square baking dish.
In a bowl mix the oats, baking
powder, cinnamon, salt, & sugar. In another bowl, whisk together the milk, egg, half of the melted butter, vanilla, & {if using} 1/3 cup
maple syrup.
Arrange the banana slices in a single layer in the prepared baking
dish. Sprinkle most of the berries over the bananas. Cover the fruit with the oat
mixture, then slowly drizzle the milk mixture over the oats. Gently tap
the baking dish on the counter top to make sure the milk is evenly
distributed through the oats. Scatter the remaining berries on top.
Bake until the top is golden & the
oat mixture has set, 35 to 40 minutes. Remove from the oven & let cool. Drizzle the remaining melted butter on top of the
baked oatmeal & serve with maple syrup, if desired.
Adapted from Super Natural Every Day, by Heidi Swanson (Ten Speed Press, 2011).
*When I first started making this dish, I would use syrup in the mixture instead of the Turbinado. I found the sweetness was lacking in the end, so we would add more syrup to the dish… That’s just too much sugar in one meal for me. So I started to use the Turbinado & now we don’t need to add syrup on our plates…
** We looove blueberries in this house. I may go overboard a little! But, the sweetness that comes from the berries is wonderful. The original recipe calls for only 1 1/2 cups. I feel like I’m skimping on the best part. I think I add just a little over 2 cups. But, go with your taste buds, & your wallet. What ever you like, add it! I would like to try raspberries & blackberries soon.
I hope you enjoy this dish as much as we do! Our boys will pass up any other meal just to have this one.
XOXO
