Monday, September 24, 2012

What's in my oven now

Blueberry & Raspberry Baked Oatmeal

adapted by The Curvy Carrot
from Super Natural Every Day by Heidi Swanson
via Annie's Eats
makes 6 servings
nutritional value will vary depending on the fruit and ingredients you use

Ingredients:

1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk 

 1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

Directions:

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

( http://www.sohowsittaste.com/2012/06/blueberry-raspberry-baked-oatmeal.html)

I found it only needed 2 bananas.  I also used only raspberrries (2 for $3 at Jewel).  Haven't tasted them yet...but they smell really good.

Final thoughts after tasting...

I didn't think it was sweet enough, but maybe that's just me.  I added a little honey and it was much better.  

Will I make again?  Probably, but I would use blueberries or maybe even apples.  And I wouldn't use the sugar free maple syrup; I'd use honey.