During my four hour layover in the D.C. airport the other day I was reading through the latest issue of Whole Living. I was so excited to see that food blogger Heidi Swanson of 101 Cookbooks was featured in an 8 page spread. Heidi has scored tremendous success simply by doing what she loves (cooking, traveling, and writing about it) which is something that I strongly aspire to.
In celebration of Heidi’s magazine acclaim, I made her Baked Oatmeal for breakfast this morning. It was absolutely incredible.
Heidi’s Baked Oatmeal
- 3 Tbsp unsalted butter, melted and cooled slightly
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1/3 cup natural cane sugar
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp fine grain sea salt
- 2 cups milk
- 1 egg
- 2 tsp vanilla extract
- 2 bananas, cut into 1/2” slices
- 1 1/2 cups berries
- Maple syrup for drizzling
1. Preheat oven to 375 degrees. Grease an 8-inch square baking dish.
2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl whisk the milk, egg, half the butter, and vanilla. Combine wet and dry mixtures together.
3. Arrange bananas in a single layer on the bottom of the baking dish. Add 1 cup of the berries, then top with the oat mixture.
4. Add remaining berries and nuts on top, then bake for 40 minutes.
5. Let cool slightly, then drizzle remaining butter and maple syrup on top.
I did a couple things differently, and it stilled turned out amazing.
- I used vanilla soy milk instead of milk.
- I left out half the butter and the maple syrup for drizzling.
- I used stevia zero-calorie sweetener instead of cane sugar.
I used strawberries for the bottom of the baked oatmeal and blueberries on top.
The gooey bananas and strawberries on the bottom took this oatmeal to a whole new level.