For Sarah. Good luck kicking the boxed cereal habit. 🙂
A coworker left copies of this in the kitchenette at work. It’s from the book Super Natural Every Day by Heidi Swanson.
2 cups rolled oats
1/2 cup walnut pieces, toasted and chopped
1/3 cup natural cane sugar or maple syrup, plus more for serving
1 tsp. aluminum-free baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. fine-grain sea salt
2 cups milk
1 large egg
3 tbsp. unsalted butter, melted and cooled slightly
2 tsp. pure vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups huckleberries, blueberries, or mixed berries
Preheat the oven to 375 degrees with a rack in the top third of the oven. Generously butter the inside of an 8″ square baking dish.
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counterop [ed: “thwack” is the technical term, I guess?] to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
Serves 6 generously, or 12 as part of a larger brunch spread.