Presents under the lighted tree, pajamas, slippered feet, the joy of the perfect gift; these are all parts of the ideal Christmas morning. The last thing I want to do on a morning like this is leave the fun and start cooking an elaborate breakfast. However, the morning does call for something more special than a bowl of cereal or piece of toast. I want to make something that is fast to prepare, warm in the belly and will make the house smell delicious. It is easy to fall for an easy way out and heat up some high calorie pastries, but a healthier breakfast will ensure no one suffers a sugar crash later. When I found this recipe for baked oatmeal, I knew I had found the perfect breakfast option, and it did not disappoint.
This dish is packed with protein, cholesterol-lowering fiber and is full of mouthwatering flavor. There is a small amount of sugar, and each bowl can always be sweetened up with honey or maple syrup once served. This is not only going to be my new go to dish for Christmas morning, but a regular for my weekend collection of recipes.
Baked Oatmeal with Blueberries and Walnuts
2 cups oats
½ cup walnuts, chopped
¼ cup brown sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups almond milk
1 tablespoon unsalted butter, melted plus more for dish
2 teaspoons vanilla extract
1 -2 bananas, sliced
1 ½ cupes blueberries (or other berries of choice)
Preheat the oven to 375°F
Line the bottom of an 8 inch square, buttered baking dish with the sliced bananas. Set aside.
In a small bowl, combine all dry ingredients, including walnuts. In another bowl mix the wet ingredients.
Sprinkle half the berries over the layer of bananas in the baking dish. Cover with the dry ingredients. Drizzle the milk mixture over the oats, making sure to cover all areas evenly. Scatter the rest of the blueberries over the top.
Bake for 40-45 minutes until golden brown. Remove from the oven and let cool slightly. Serve in small bowls, drizzling syrup or honey over the top for those with a slightly sweet tooth.
Recipe slightly modified from Epicurious.com Baked Oatmeal by Heidi Swanson