For those that read my oatmeal granola post you know that I have an issue with eating oatmeal the old fashioned way. I have tried instant, cooked, steel cut, you name it, can’t eat it. So when I saw this recipe I just had to try it. The women at bible study today really liked it.
I made a few adjustments in mine and made it gluten free. I got this recipe from “So Hows It Taste“. You can really use any fruit you like and any nuts you like or leave the nuts out. Not only does this taste wonderful but it makes your house smell wonderful!
- 1 cup
oatsBob’s Red Mill Gluten Free Oats 1/41/2 cup chopped walnutspecans divided (will use more next time)
- 1/2 tsp. baking powder
3/41 tsp. ground organic cinnamon (next time I am using more) Pinch of salt
- 1/4 cup
maple syrup (I used sugar free)honey
- 1 cup
milk (I used skim)coconut milk 1 large organic egg, lightly beaten
- 2 tbsp.
unsaltedbutter, melted and cooled slightly 12 tsp. vanilla extract
- 2-3 ripe bananas, peeled and sliced
- 1 cup
blueberries or raspberries, fresh or frozen, dividedstrawberries
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the pecans, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the honey , milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
NOTE: Some people with celiac disease may still have issues with oats.