Who doesn’t love it? Within our family, we love everything from eggs to French toast, lox and bagels to fresh fruit. One thing my family loves almost as much as they love my cheesecake is my baked oatmeal. It is easy yet scrumptious, healthy yet decadent. It’s a great meal for yourself or a crowd. This is my go-to breakfast in the dead of winter, but on cool spring days I love to make a batch and eat it either with milk or topped with my favorite flavor of yogurt. My kids and husband love to eat it like bars for snacks throughout the day. However you eat it, I hope you enjoy it as much as I do and that it becomes a staple in your recipe box!
Ingredients
SERVINGS: Serves 4–6
- 2¼ cups old-fashioned oats
- 2 eggs, lightly beaten
- 2½ cups milk
- 4 tablespoons melted butter
- ½ cup brown sugar, packed
- ¼ cup pure maple syrup
- ½ cup roughly chopped pecans
- 2 ripe bananas, mashed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking powder
Instructions
Preheat oven to 350°.
Spray a 9- by 13-inch pan or 4 (5-inch) ramekins with nonstick cooking spray and set aside.
In a large bowl, whisk together the oats, salt, baking powder, pumpkin pie spice, pecans and brown sugar. In another bowl, beat together the milk, eggs, mashed bananas and maple syrup. Pour wet ingredients into dry ingredients and mix well. Pour oatmeal into prepared dish(es) and drizzle melted butter over top. Stir gently and place in oven for 45–55 minutes, until golden brown and fluffy.
