I’ve never been a fan of oatmeal and porridge. The texture throws me off. In high school I went on a 3 week canoeing trip in the Yukon and the breakfast menu every day consisted of oatmeal. Needless to say, my breakfasts were made up of several packages of fruit leather. You have to eat a lot of fruit leather to get the same amount of food as you would with a bowl of oatmeal. I just could not eat it. With the berries and seeds/nuts in this dish though, I can easily overlook everything else. This is the perfect Sunday morning breakfast. (OR dessert if you throw some vanilla ice cream on it!) It comes together so easily and we devoured the whole thing. The original recipe says this serves 6-8 but unless you’re putting it in a small ramekin and calling it a breakfast side dish, it’s not right. I’ll compromise and say it serves 4.
2 cups Rolled Oats – Quick or Old Fashioned
1/2 cup Walnuts or Almonds – Toasted and chopped *Optional
1/3 cup Sugar or Splenda **SEE NOTES
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 tsp Sea Salt – Fine ground
2 cups Milk or Non-Dairy Alternative
1 Egg or Egg Replacer
2 tsp Vanilla Extract
2 Bananas – Ripe – 1/2 inch slices
1 1/2 cups Mixed Berries
Maple Syrup for drizzling
– Preheat oven to 375.
– Combine oats, nuts, sugar, baking powder, cinnamon and salt in medium bowl.
– In separate bowl, whisk together the milk, egg and vanilla extract.
– Slice bananas and lay one layer on bottom of 8×8 baking pan
– Sprinkle 1 cup of berries over bananas, pour in oat mixture and then pour the milk over top. Gently shake the pan to settle the milk and sprinkle remaining berries and nuts over top.
– Bake for 35 to 40 minutes or until top is golden and oatmeal has set. Remove from oven and let sit for 10 minutes before serving. Drizzle maple syrup over top and enjoy.
– I used quick rolled oats instead of old fashioned.
– I added 1/3 cup of shredded coconut for fun
– I am still getting used to eating nuts so I sprinkled a handful of sunflower seeds over top before baking.
Weight Watchers points per serving – 12 (20 with nuts)
Calories – 352 (582.9)
Fat – 4.5g (13.9)
Fibre – 12g (22.3)
Sodium – 498mg (912.6)
Carbohydrates – 95g (151.9)
Protein – 11.5g (19.6)