Ingredients:

  • 2 cups Old-Fashioned Rolled Oats (Do not use instant oats)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ¼ teaspoon Ground Nutmeg (Optional)
  • 1 ½ cups Milk (Whole, Oat, or Almond)
  • ½ cup Maple Syrup (Grade A or B)
  • 1 large Egg, room temperature
  • 2 tablespoons Unsalted Butter, melted (or vegetable oil)
  • 1 teaspoon Vanilla Extract
  • 1 medium Ripe Banana, mashed
  • 1 cup Fresh or Frozen Blueberries
  • 1 medium Ripe Banana, sliced (for topping)
  • 2 tablespoons Flaked Almonds (Optional, for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 8x8 inch baking dish lightly with butter or cooking spray.
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, salt, and nutmeg. Set aside.
  3. In a separate medium bowl, whisk the milk, maple syrup, egg, melted butter (or oil), vanilla extract, and the mashed banana until well combined and smooth.
  4. Pour the wet mixture over the dry ingredients. Use a rubber spatula to gently fold until just combined. Do not overmix. The mixture should look quite liquidy.
  5. Gently fold in ¾ cup of the blueberries (reserve ¼ cup for topping).
  6. Pour the oatmeal mixture into the prepared baking dish.
  7. Arrange the slices of the remaining banana and the reserved ¼ cup of blueberries evenly over the surface. If using, sprinkle with flaked almonds.
  8. Bake for 30–35 minutes, or until the top is golden brown, the edges are lightly bubbling, and the centre is set (it should not jiggle when lightly tapped).
  9. Remove the dish from the oven and let it rest for 5–10 minutes before slicing and serving. This allows the oatmeal to firm up and ensures clean slices.