The recipe for Raspberry Banana Baked Oatmeal has been kicking around my Pinterest to try list for a while. Summer didn't really seem like the right time for something like this. Now that kids are back to school and most of us are into our routines, it is the right time. Although it still doesn't feel like fall, which is fine by me. There is something about the warm orange glow of September sun that I love.
As I discussed in my last post September means back to school. I am no longer going back, but my oldest started playschool this week. We was pumped. So proud of himself with his little MEC backpac slung over his little shoulders. He rushed into the classroom without even saying goodbye. He was ready. When I came to pick him up he came running into my arms, which more than made up for the lack of goodbye.
This is the perfect breakfast to fill your little one's tummies before school, or your own. It is easy to make ahead and re-heat in the morning. There are a lot of make ahead breakfast type casseroles out there. Most involve a lot of eggs and soaking chunks of bread, for sure not for me. I had the perfect amount of oats in the cupboard to make this, meant to be.
2 cups old fashioned rolled oats
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon (I was generous because I love cinnamon)
1 cup walnut pieces
1 cup raspberries (can use frozen)
2 cups milk
1 large egg
3 tablespoons canola oil
1 tablespoon vanilla extract
1 ripe banana
Preheat oven to 375°F and generously spray the inside of an 8 or 9 inch square baking dish with cooking spray. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, half the walnuts and half the raspberries. (Save the other half of raspberries and walnuts for the top). Spread evenly into baking dish. In the same bowl, whisk together the milk, egg, canola oil and vanilla extract. Arrange the remaining raspberries and walnuts on top. Slice banana over top then pour the milk mixture over. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. Adapted from here.
Loved it. People that are not huge fans of the texture of oatmeal might like this, not mushy. I served it up with a dollop of plain non-fat greek yogurt and a drizzle of maple syrup. This gets two thumbs up nutrition wise too: fiber from oats, walnuts and raspberries and omega three fatty acids from the walnuts and canola oil. If you wanted to you could cut out the brown sugar completely.
There are lots of possible variations as well. You could try strawberry almond or blueberry pumpkin seed or coconut and pineapple. Ideas are endless. This makes breakfast easy.
Tiffany McFadden, RD