Brunch brunch brunch, I love brunch. You can totally have brunch at any time of year, but to me March is the “start” of brunch season. It’s nearly spring and you can convince people to leave their house on a Sunday morning (ok, early afternoon) and join in on the celebration of longer days and fresh springtime food.
My mother made a baked oatmeal similar to this at Christmastime, and it was fabulous. Strawberries are back in season so I decided to try the recipe with a spring-y twist, and I was not disappointed. I think this baked oatmeal is so good because it’s like pancakes, porridge and cake had a delicious love child.
- 2 cups (500 ml) rolled or steel-cut oats (not instant)
- 1/2 cup (125 ml) nuts (walnuts, almonds, mixed nuts & seeds, etc.) chopped up
- 1/4 cup (60 ml or 4 TB) brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- scant 1/2 tsp sea salt
- 2 cups (500 ml) milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp maple extract (if you don’t have maple just use 2 tsp vanilla)
- 2-3 bananas cut into slices about 1 cm thick
- 1 1/2 cups sliced strawberries (or other seasonal berries)
- butter/oil for greasing the pan
Preheat oven to 190ºC/375ºF with rack in top half of oven. Generously butter a square glass or ceramic baking pan.
In a bowl mix together oats, half the nuts, sugar, salt, baking powder, cinnamon and nutmeg. In another bowl, whisk together milk, egg, and vanilla/maple.
Arrange bananas in a single layer in bottom of prepared dish. Arrange half of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on the counter to make sure milk moves through oats. Scatter remaining berries and walnuts on top just before putting into oven.*
Bake 30-45 minutes until top is golden and oats have set. Remove from oven and let it cool for a few minutes. Drizzle with melted butter if you like, and serve with brown sugar or syrup.
*This recipe is perfect for making a day ahead. After pouring milk mixture over oats cover the baking dish with plastic film and refrigerate. You’ll see that the oats soak up all the milk, it’s glorious. Sprinkle the remaining nuts and berries on top just before baking.
Servings: Six generous servings. 265 calories.
Recipe adapted from Heidi Swanson via Epicurious.