2 cups rolled oats
1/2 cup slivered almonds, toasted and chopped
1/3 cup granulated sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse kosher salt
2 cups whole milk
1 large egg
3 tablespoons butter, melted and cooled slightly
1 teaspoon almond extract
2 ripe bananas, cut into 1/2-inch chunks
1 1/2 cups fresh or frozen blueberries
optional garnishes: 1 tablespoon raw sugar or maple syrup
Preheat the oven to 375°F with a rack in the top third of the oven and a sheet pan or layer of tin foil on the rack beneath it in case any of the baked oatmeal bubbles over. Generously butter the inside of an 8-inch round baking dish.
In a bol, mix together the oats, half the almonds, sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the milk, egg, half of the melted butter and the extract.
Arrange the sliced bananas in a single layer on the bottom of the prepared pan. Sprinkle 2/3 of the berries over the top of the bananas. Cover the fruit with the oats then slowly drizzle in the milk mixture over the oats.
Give the can a couple taps on the counter to make sure that the milk is evenly distributed throughout the oats then scatter the remaining berries and almonds across the top.
Bake for 35-45 minutes, until the top is golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter over the top and serve.
Optional: sprinkle the top with raw sugar or maple syrup if desired
Keywords: blueberry, banana, oats
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