Monday started my absolute favorite way, with a big breakfast. The best part? I was able to make food for other people! I absolutely love this quote from author Shauna Niequist, it perfectly explains my joy for feeding people:
“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.”
So a healthy breakfast? For fourteen people? On a monday morning? The inspiration was from Pinterest (blog: Sweet Roots), and the result was this amazing baked oatmeal.
The nuts are optional and I added notes on the harder-to-locate ingredients for everyday items. I used a large rectangular pyrex, but use whatever you have and the recipe will just be thicker or thinner depending on the size of the pan. To serve fourteen people, I tripled the recipe.
Ingredients:
- 1 tbsp brown sugar
- 3+ ripe bananas
- 2 cups oats (I used GF certified)
- 2 tbsp chia or ground flax seeds
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 pinches of salt
- 1 can coconut milk (or a cup and a half of any kind of milk)
- 2 tsp vanilla extract
- 1/4 cup maple syrup (or half this amount of agave)
- 1/4 cup chopped nuts (optional)
- 2 cups fresh or frozen berries (I only used blueberries in the photo above)
Directions
- Preheat oven to 375
- Grease the bottom of a baking dish and sprinkle with a tablespoon of brown sugar.
- Slice 3 bananas 1/4 inch thick and use them to completely cover the bottom of baking dish.
- In a large mixing bowl, combine oats, seeds, baking powder, cinnamon and salt.
- Once combined, stir in milk (you may need to blend the coconut milk separately before pouring in as the fat separates from the liquid) and vanilla extract, then slowly stir in maple syrup. Fold in 1 1/2 cups of the berries and all of the nuts.
- Pour mixture over the sliced bananas and top with the last 1/2 cup of berries.
- Bake for 30-40 minutes and enjoy! Serve with more berries, maple syrup, brown sugar, or over ice cream 🙂 Consider making this in a muffin pan for individual servings.
Amelia's Musings 