Although I love this huckleberry version, feel free to substitute your favorite in-season berries, or any other fruit for that matter. Another version I love is made with plump, amaretto-soaked golden raisins in place of the berries and sliced almonds in place of the walnuts.
Photo By Heidi Swanson
In Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (Ten Speed Press, 2011), author Heidi Swanson offers 100 vegetarian recipes for every meal of the day that are quick to the table but tasty enough to linger over. The baked oatmeal recipe is from Chapter 1: Breakfast.
Baked Oatmeal Recipe
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 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups huckleberries, blueberries, or mixed berries
1. Preheat the oven to 375 degrees with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
2. In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
3. In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
4. 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 countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
5. 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
Reprinted with permission from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Read the original article, Natural Cooking with Super Natural Every Day Cookbook.