Baked Oatmeal with Raspberries
adapted from Babble
- 2 1/2 cups old-fashioned rolled oats
- 1/4 – 1/3 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon, plus more for top
- pinch ground cloves
- 1 teaspoon salt
- 2 cups skim milk
- 1 egg
- 3 tablespoons melted butter
- 3 large bananas
- 2 pints of fresh raspberries
Preheat the oven to 375 degrees. Spray an 8” square baking dish with cooking spray.
In a large bowl, combine the oats, sugar, ginger, baking powder, spices, and salt.
In a small bowl whisk together the milk, egg, and butter.
lice the bananas and layer on the bottom the prepared baking dish. Spread half of the berries over the bananas. Spoon the oat mixture over the top, and then pour in the milk mixture. Press the remaining berries into the oats, and sprinkle top with cinnamon.
Bake for 35 – 45 minutes, until the edges are lightly browned. Remove from oven and cool for 10 minutes or refrigerate and reheat leftovers.
This recipe was printed from the Everyday Foodie blog. ©2011 Karen McCullough.