Monday, February 11, 2013

banana, blackberry + ginger baked oatmeal

baked oatmeal

this weekend, husband and i craved a brunch bite that deviated from our daily green smoothie. i poked around in the fridge and pantry and scrounged together ingredients for this outstanding oatmeal recipe. i changed it up a bit from the original recipe found at the family kitchen, but the result was equally as praise worthy and even more healthy. the flavor combination is rather delightful and this one will certainly be put on repeat.

>> banana, blackberry + ginger baked oatmeal <<

2 1/2 cups old-fashioned rolled oats
1/4 cup sugar
1 tablespoon ground ginger
1 teaspoon baking powder
2 teaspoons ground cinnamon, plus more for top
big pinch ground cloves
1 teaspoon salt
2 cups almond milk (cow's milk will work too)
1 egg
3 tablespoons greek yogurt (can substitute butter)
2 large bananas
1 1/2 cups blackberries (we used frozen)
sugar in the raw for sprinkling (optional)


Preheat the oven to 375 degrees. Spray an 8” square baking dish (we used a 10" x 7" dish) with cooking spray.

In a large bowl, combine the oats, sugar, ginger, spices, baking powder and salt. In a small bowl whisk together the milk, egg, and greek yogurt. Combine the wet and dry ingredients.

Slice the bananas into the prepared baking dish so that they cover the bottom. Cover bananas with a third of the berries. Spoon in the oat mixture. Press the remaining berries into the oats, and sprinkle top with cinnamon.

Bake for 35 – 40 minutes, until the mixture is bubbling vigorously and the edges are lightly browned. Remove from oven, sprinkle with sugar in the raw and cool for 10 minutes. Slice and serve.

Makes approximately 6 servings.

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