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.
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.
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.