Baked Oats with Blueberries and Bananas

Name: Baked Oats with Blueberries and Bananas
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 45 g Butter (salted or unsalted); 60 g Pecans or walnuts; 200 g Porridge oats; 50 g Caster sugar / brown sugar; 1 ½ tsp Ground cinnamon; 1 tsp Baking powder; 480 ml Milk (any kind); 1 Egg; 2 tsp Vanilla extract; 2 Bananas; 200 g Blueberries; 1-2 tbsp Demerera sugar; Optional A little icing sugar for dusting the top; Optional Natural yogurt; Optional Milk (warm or cold); Optional Maple syrup or honey

Love Baking Over a year ago 2,017 views

Cook: 40 mins

Serves: 6

American Breakfast

Ingredients

45 g Butter (salted or unsalted)
60 g Pecans or walnuts
200 g Porridge oats
50 g Caster sugar / brown sugar
1 ½ tsp Ground cinnamon
1 tsp Baking powder
480 ml Milk (any kind)
1 Egg
2 tsp Vanilla extract
2 Bananas
200 g Blueberries
1-2 tbsp Demerera sugar
Optional A little icing sugar for dusting the top
Optional Natural yogurt
Optional Milk (warm or cold)
Optional Maple syrup or honey

Accompaniment

Description

A lovely weekend breakfast that will fill you up all morning. A bit like a cross between porridge and a crumble!

Method

1
Preheat the oven to 200 C. Spread the nuts on a baking tray and toast for 8 – 10 minutes. Leave to cool, then roughly chop.
Melt the butter and leave to cool a little.
Reduce the oven temperature to 190 C and brush a little of the melted butter inside a large baking dish / tin*.
In a bowl, mix together the oats, half the toasted chopped nuts, the baking powder and the cinnamon.
In another bowl or jug, whisk together the milk, egg, melted butter, and vanilla extract.
Peel the bananas, cut into 1cm slices and arrange the slices in the bottom of the prepared baking dish / tin. Scatter two-thirds of the blueberries over the top. Cover the fruit with the oats then pour over the liquid. Stir a little, or tap on the worktop, to soak all of the oats. Scatter the remaining berries and nuts and a little demerara sugar over the top.
Bake for 35 to 40 minutes, in the middle of the oven, until the top is golden and crunchy and juice from the hot blueberries in bubbling around the edges. Remove from the oven and leave to cool for a couple of minutes then serve, on its own or with milk / yogurt and maple syrup.

Chef's Tips

* The original recipe suggests a 20 cm square dish or tin. I use a rectangular glass baking dish 28 X 20 X 5 cm, or a large oval ceramic dish 27 cm in length, 6 cm deep. I bake half quantities in a round ceramic dish with a 16 cm base - enough to serve 3 or 4 with yogurt.

I like it best straight from the oven, but if there are any leftovers you can eat them at room temperature or reheat them.

Vary the fruit and nuts to your own taste. You may also want to adjust the sugar in the oats - for me, this amount is just right and I then add lots of maple syrup when serving. If you prefer, use maple syrup or honey instead of sugar, mixing in with the egg and milk.