This Amish-inspired oatmeal will convert even oatmeal haters. Instead of being gooey and pasty like regular stove top cooked oatmeal, this baked oatmeal is custardy and firm yet tender. With a bottom layer of fruit, the middle – rich and custardy, and the top sprinkled with a smattering of crunchy walnuts and extra berries, this feels more like dessert than breakfast. Top with a bit of your favorite plant milk and serve with a cup of tea and you have an incredibly filling and super healthy breakfast. I bake a pan of this family favorite on a morning when I have a little extra time and have leftovers the next day, which are always appreciated as they warm up in 45 seconds in the microwave. Cook once, enjoy twice!
- 2 cups old-fashioned rolled oats (Gluten-free if using GF oats)
- 2 tablespoon ground flax seeds
- 1 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- Pinch fine-grain sea salt
- 2 cups unsweetened plant milk (soy, almond, etc.)
- ¼ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, sliced into ½-inch pieces
- 1 ½ cups blueberries or mixed berries, divided (OK to use frozen, but leave berries frozen until ready to use. Don’t defrost or you’ll have a purple mess.)
- ¼ cup walnut pieces, chopped
- Preheat oven to 375 degrees F. Spray an 8-inch square ceramic or glass baking dish with bit of cooking spray. In a medium bowl, mix together the oats, ground flax seeds, the baking powder, cinnamon and salt. In another bowl, whisk together the milk, maple syrup and the vanilla.
- In prepared baking dish, arrange banana slices in a single layer. Sprinkle 1 cup of the berries over the top of the bananas. Cover fruit with oat mixture. Slowly drizzle the maple vanilla milk over the oats. Give the dish a couple of taps on the countertop to make sure the milk has seeped all the way through the oats. Scatter remaining berries and walnuts across the top.
- Bake for about 40 minutes, until the top is golden and the oat mixture has set. Remove from oven and let cool for five minutes before cutting into 6 pieces. Serve topped with your favorite plant milk.
Nutrition Facts: The Harvard Nurses’ Health Study Risk Factors for Mortality Analysis compared the risk factors leading to death for the over 120,000 women who were a part of a decades-long study. The number one cause of death was heart disease and the number one risk factor for heart disease was dietary cholesterol. The second leading cause of death was smoking related. Comparing the two, consuming just a single egg a day (a common breakfast food) cut a woman’s life short as much as smoking 5 cigarettes a day for 15 years!
The most protective behavior was fiber consumption. Eating the amount of fiber in just 1 cup of cooked oatmeal extended a woman’s life by as much as four hours of jogging a week! Of course, oatmeal plus jogging would, naturally, be even better. The food tied most closely to longevity was nuts. Just two small handfuls a week is all it takes to extend life. The intake of cholesterol, found only in animal products was associated with a shorter life, while the consumption of fiber, found only in plant foods, was associated with a longer life.[i][ii]
Enjoying this baked oatmeal regularly is an easy and delicious way to enjoy not only a longer but also a more pleasurable life!
Recipe by Emily Honeycutt, © 2016. All Rights Reserved. www.emilyhoneycutt.com
[i] Baer HJ, Glynn RJ, Hu FB, Hankinson SE, Willett WC, Colditz GA, Stampfer M, Rosner B. Risk factors for mortality in the nurses’ health study: a competing risks analysis. Am J Epidemiol. 2011 Feb 1; 173(3):319-29.
[ii] Spence JD, Jenkins DJ, Davignon J. Egg yolk consumption and carotid plaque. Atherosclerosis. 2012 Oct;224(2):469-73.