With the holidays {and their endless parade of goodies} behind us, it’s time to return to some sensible eating!  We all know breakfast is the most important meal of the day- so why not swap the box for some hot and healthy whole grain goodness?  How does baked oats with fresh fruit, toasted pecans, and a touch of maple syrup sound?  Mmmm . . . This is a kind of goodie we can live with all year long!

I especially love that this baked oatmeal is easy to prepare and easy to change up.  The recipe below has bananas and blueberries, but you can use any fruit you have on hand and any type of nuts you like.  Plus, it makes plenty to reheat the next morning . . . no more boring breakfast for you!

Baked Oatmeal

Ingredients

2 cups old fashion rolled oats
1/2 cup pecan or walnut pieces, toasted and chopped
1/3 cup maple syrup, plus more for serving
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
2 cups milk
1 large egg
2 tablespoons butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas
1 1/2 cups blueberries, or mixed berries

Directions

Preheat the oven to 375° with a rack in the top third of the oven. Generously butter the inside of a 2 quart  baking dish.

In a bowl, mix together the oats, half the nuts, the baking powder, cinnamon, and salt.

In another bowl, whisk together the maple syrup, the milk, egg, butter, and the vanilla.

Slice the bananas and arrange in a single layer in the bottom of the prepared baking dish. Sprinkle 1 cup of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats.  Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats.  Scatter the remaining berries and remaining walnuts across the top.

Bake for 30 to 40 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.  Drizzle with maple syrup if you want it a bit sweeter.  I like to pour milk on it.

Serves 6-8

Recipe adapted from Super Natural Everyday by Heidi Swanson

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