Ever get a craving for something? Maybe an externally influenced craving, like someone talking about a new great flavor of ice cream. Be it a friend or an ad on tv, something in the mere name of it conjures up a taste in your mouth so potent nothing will do but for you to have a taste of it, and soon. Maybe it comes from a memory of making a dish with a relative or friend. Or it can be a food that you come across strolling down the grocery store aisles and the next thing you know you’re at the checkout, box of sinful goodies in one hand, wallet in the other.
On a recent grocery store trip, I walked into the store that exactly happened. There they were. Vibrant, fresh, and beckoning me… “Take me home!” Ah, you rich red raspberry you. Tempting me with your bright color and unique sweet-tart flavor. (At least it wasn’t while I was on the chocolate bar aisle.)
It’s nearing the end of raspberry season and they were on sale. What else could I do but buy them and plot for how to make good use of them in my next meal, or two?
Thinking about what I could with them, plus remembering a recent purchase of some incredibly good local grown blueberries, I thought there had to be a way to make great use of both berries in one dish. Besides my staple breakfast of greek yogurt, fresh fruit, and some almond granola, I was looking for something a little more hearty and maybe even warm. In my area, the heat of summer is beginning to fade, school has begun, and every restaurant has their perfectly positioned peripheral vision tv’s tuned to the all-football networks. Those all are signals it’s time to break out the warmer meals in a bowl like soup, chili, and oatmeal for the upcoming weeks.
Time to kick off a farewell to summer and it’s glorious bounty of berries and welcome in fall with some warm oatmeal.
Berry Good Baked Oatmeal
1 cup rolled oats
1 1/2 tsp cinnamon (or Penzey’s Baking Spice*)
1/2 tsp baking powder
1/3 cup maple syrup
1/2 cup blueberries
1/4 cup roughly chopped pecans
1 cup skim milk (almond or coconut are good here too)
1 1/2 tsp vanilla
a few raspberries (optional)
Heat oven to 350 F.
Mix together the oats, cinnamon, baking powder, maple syrup, half the blueberries and half the pecans. Set aside.
In a separate bowl, whisk together the milk, egg, and vanilla until completely blended.
Lightly coat a baking dish with cooking spray and dump the oat mixture into the dish. Spread it out evenly as possible. Pour the egg & milk mixture over the top. Sprinkle the remaining blueberries and pecans over the dish. If you want to add raspberries, add a few on top. Slice the banana (I use about 1/2 a banana total) and place on top of the dish.
Bake for 20 minutes, rotate the dish, then bake for another 15-20 minutes until it is set.
A little tip on how to determine if this dish is done- think about how you like your oatmeal. More liquidy? More firm? After about 35 minutes, press lightly near the center of the dish with the back of a spoon. You can see the consistency from that and decide if you want to cook it more or stop there. I bake it the full 40 minutes for my preference. At 30 minutes it’s done enough if you like a more liquid consistency.
Also this is a dish that works great with Penzey’s Baking Spice. It’s billed as an “all-purpose baking blend” and it really is just that. There’s a ton of possible dishes this works well with, but it takes fruit pies, muffins, coffee cakes, scones, and other similar baked goodies to a whole new level of deliciousness. I don’t use it year-round, but in the fall and winter it goes in most muffins I make as well as any spice cookies. You can check it out here or in one of their stores. Nope, I’m not paid to promote the stuff. It’s just that good and versatile. And it makes for some muffins that will have you fighting your spouse for the last one.
If you want to make a larger portion or see the original recipe (without my modifications and scaling to smaller servings, you can check it out here on Broke and Bougie here.