This makes a fair amount and travels well for breakfast on the run. It's actually pretty good cold, but a quick zap in the microwave makes it even better.
Serves 4-6
Adapted from Epicurious. The photo is theirs.
Ingredients:
2 cups rolled oats (not quick cooking)
1/2 cups slivered almonds
1 tsp. baking powder
1 tsp. cinnamon
pinch of salt
2 cups milk (almond milk works fine if you want)
1/4 cup maple syrup, more to taste
1 egg
1 Tbl. melted butter (cooled)
1 tsp. vanilla extract
2 ripe bananas
1-1/2 cup blueberries (frozen are fine), divided
Vanilla yogurt as a topping (optional)
Instructions:
Preheat oven to 375 degrees.
Butter or spray a 8" square baking dish
In a large bowl, combine the oats, 1/4 cup of the almonds, baking powder, cinnamon and salt.
In another bowl whisk together the milk, syrup and egg. Stir in the butter and vanilla extract.
Line the bottom of the baking pan with 1/4" thick slices of bananas. It's okay to overlap if you have too much banana.
Lay 3/4 cup blueberries over the bananas.
Spread the oat mixture over the berries. Drizzle the milk mixture over the top of the oats. Tap the pan on the counter a few times to work it to the bottom.
Scatter the rest of the blueberries and almonds over the top.
Place in the oven and cook for 30-40 minutes until the mixture is set and starting to lightly brown on top.
Cool slightly to help it set, then cut into squares to serve. Drizzle with more syrup on top if you want it sweeter.
Serve with a dollop of vanilla yogurt on top if you want.
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