Nothing is more comforting on a crisp autumn morning that a bowl of warm, homemade oatmeal. Driscoll’s Berries asked me to participate in their Berries & Oats celebration this month, and I thought it would be the perfect opportunity to share this recipe that has been a favorite in our home for a couple years now!
It’s filling and delicious, not to mention super easy to throw together. The warm flavors of vanilla, brown sugar, and cinnamon are combined with oats, milk and cream to form the base of this breakfast – then the additions are pretty much left to your creativity…
I like to add some nuts for a little crunch, and usually I’ll throw some fresh berries into the mix. I love the burst of freshness and color that they lend. But, other additions like apples or peaches are great too. I think it’s fun to create seasonal twists, and this recipe makes it so easy!
I hope everyone has a great weekend. After our trip to the mountains last weekend, I’ve got some work in the kitchen with apples on my agenda for the weekend. Boiled cider and apple cider caramels are on the to-do list.
It’s also Homecoming in our small town tonight, our football team is undefeated this year! So, we’re walking down the street to the parade, then heading to the game tonight to cheer the team on. I think the boys will really enjoy themselves. Go Chincoteague Ponies! We’re so lucky to call this little island home.
Baked Vanilla Berry Oatmeal
1 1/2 cup old-fashioned rolled oats
1/3 cup light brown sugar
1/2 cup chopped walnuts or pecans, lightly toasted, divided
1/2 tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
1 1/2 cup milk
1/4 cup heavy cream or half & half
1 large egg, lightly beaten
3 Tbsp. butter, melted and cooled slightly
2 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick
2/3 cup blueberries
2/3 cup raspberries
Preheat the oven to 375 F. Lightly grease a 2-quart baking dish.
In a medium bowl, combine the rolled oats, brown sugar, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the milk, cream, egg, butter, and vanilla.
Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top.
Bake for about 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
Source: adapted from Super Natural Every Day by Heidi Swanson via Annie’s Eats
