Baked oatmeal with mixed berries, banana, maple syrup and walnuts

November 28 2011
by emma

Well so much for that rainy weekend we expected, still got some reading in though.

I’ve been wanting to try this recipe, ever since I purchased Super Natural Every Day by Heidi Swanson.  I’ve been a longtime fan of  Heidi’s blog, 101 Cookbooks, in fact hers was one of the first food blogs I started reading a few years back.

I loved this luscious, fruity and nutty dish, it was gorgeous.  I knew I was going to like it, aside from using some of my favourite ingredients, around 10 minutes before it was ready the fragrance from the oven was fantastic; all sweet, cinnamony, reassuring and pudding-like, and for breakfast.

I used strawberries, blackberries, blueberries and raspberries and sweetened the oats with maple syrup instead of sugar.  I also had mine with a dollop of Greek yoghurt and a bit more maple syrup.  It tasted exactly as it should – this was a treat for sure.

baked berry oats

baked berry oats

Recipe for baked oatmeal:

2 cups whole oats
1/2 cup walnuts, toasted & chopped coarsely
1 tspn baking powder
1 tspn cinnamon
1/2 tspn mixed spice
Pinch salt
2 cups milk of your choice
1/3 cup maple syrup
1 large egg
50g unsalted butter, melted & cooled a bit
2 tspns good vanilla extract
2 medium bananas, just ripened, sliced medium thickness
1 1/2 cups mixed berries

Preheat oven to 180C.  Grease a 20cm baking dish.

Add the oats, half the walnuts, baking powder, spices and salt to a large bowl and whisk lightly.  Add milk, maple syrup, egg, the melted butter and vanilla to a jug and whisk well.

Place sliced bananas in one layer on the base of the baking dish.  Sprinkle 3/4 of the berries over the bananas then cover with the oat mixture.  Gradually pour the milk/maple syrup mixture over the oats then lift the baking dish up and gently whack onto a flat surface a couple of times so the mixture disperses.  Scatter the rest of the walnuts and berries over the top.

Bake for around 40 minutes, or until set and the top is light golden.  Allow to cool for 5 minutes or so, then serve with Greek yoghurt and a bit more syrup.

Serves: 6

Slightly adapted from: epicurious

2 Responses leave one →
  1. Emma-I could eat radishes by the bunch too. I love them so much! I also love the Japanese Daikon radish, cut up in cubes, or slices, and kept in the fridge in salty water for more crispiness.
    Cute gift items, to check out…love the baked oatmeal. checked out the link for the recipe. Thanks for sharing!

  2. What a yummy preparation! Loved this recipe and the way you write. I am fond of food and I think there is a lot to learn from you! Your photography is praiseworthy too. Do you have a facebook page? Please feel free to follow my blog as well as my FB page (Cosmopolitan Currymania)and I’ll follow your wonderful blog as well!!

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