- 2 cups rolled oats (do not use instant!)
- 1/2 cup sliced almonds
- 1/3 cup natural cane sugar or maple syrup, plus more for serving (I used Splenda baking sugar)
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- Scant 1/2 teaspoon fine-grain sea salt
- 2 cups milk (I used fat free)
- 1 large egg (I used egg whites)
- 3 tablespoons unsalted butter, melted and cooled slightly (I did not use butter)
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2-inch/1 cm pieces
- 1 1/2 cups blueberries
Preheat the oven to 375°F with a rack in the top third of the oven. Generously butter the inside of a 9 x 11 pan.
In a bowl, mix together the oats, half the almonds, the sugar, if using, the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the blueberries 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 almonds across the top.
Bake for 35 to 45 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 the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
*I made a low fat version of this and it was still delicious. However, I am not going to use the Splenda baking sugar next time. Sometimes, Splenda has an aftertaste. In some recipes, it's not apparent. In this recipe it was apparent which made it meh for me. I'll use maple syrup next time.
*recipe adpated from epicurious.com
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