By: The Working Girl’s Kitchen
I decided to revisit one of the very first recipes I posted on this site. I’ve made it a handful of times since the first post – testing different measurements and ingredients. Below, is my newest version of this recipe (I found the first incarnation to be a bit dry.) This dish provides a tasty, healthy and filling breakfast for a week. I recommend cooking it on Sunday and storing it in the fridge.
Old-fashioned rolled oats are a fabulous breakfast choice. These oats are high in fiber, iron and protein. I adapted this recipe to also include flax seed, which is a superfood high in fiber, omega-3 essential fatty acids and lignans.
- Preheat the oven to 375F.
- In a medium bowl, mix the oats, flax seeds, half of the almonds, baking powder and cinnamon. Stir to combine. In a liquid measuring cup, combine the milk, egg, butter, and vanilla.
- Spread the sliced bananas in a single layer over the bottom of a 2-quart 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 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
- Drizzle honey or maple syrup on top for added sweetness.
- 1.5 cup old-fashioned rolled oats
- 1/2 cup sliced almonds, divided
- 1/2 cup of ground flaxseeds
- 1/2 tsp. baking powder
- 1 tbs. ground cinnamon
- 2 cups skim milk
- 1 large egg, lightly beaten
- 2 tbsp. unsalted butter, melted and cooled slightly
- 2 tsp. vanilla extract
- 3 ripe bananas, peeled and sliced
- 1 1/2 cups blueberries (can substitute raspberries), fresh or frozen, divided
- Honey or pure maple syrup