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Overnight oatmeal folks. It’s when you mix all the ingredients together, but instead of popping in the oven or on the stove top, you cover it up and let it sleep in the refrigerator overnight. Just like you – except you will be in a cozy warm bed. After you wake up and pre-heat the oven, place it in to bake and proceed with your usual getting-ready-in-the-am-routine. Thirty minutes later you will be enjoying a nice warm bowl of goodness!
For some strange reason, blueberries were absent from Kroger when I went grocery shopping for this recipe so I snatched up the blackberries instead. I obviously don’t know what it would’ve been like with blueberries, but I do know that with blackberries this was outstanding (notice the modesty). Even the leftovers were awesome! I just added a little extra milk after reheating and it was like new again.
One year ago: Chocolate Chip Cookie Dough Cupcakes
BAKED OATMEAL WITH BLACKBERRIES AND BANANAS
2 very ripe medium bananas, sliced into 1/2″ pieces
1 1/2 cup blackberries
1/4 cup honey (or agave), divided
1 cup uncooked old-fashioned rolled oats
1/4 cup chopped walnuts or pecans, divided
1/2 tsp baking powder
3/4 tsp cinnamon, divided
Pinch of salt
1 cup 2% milk (or any milk you desire)
1 tsp vanilla extract
- Preheat oven to 375 degrees. Lightly spray a 8 x 8″ or 9 x 9″ ceramic or glass baking dish with cooking spray; set aside.
- Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blackberries over the bananas, 1/4 tsp of the cinnamon, 1 Tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
- Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
- Remove the dish from the oven and allow to cool. Then pour the oat mixture over the bananas and blackberries.
- Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blackberries and walnuts over the the top. Cover tightly with plastic wrap and set in the fridge overnight.
- Preheat the oven to 375 degrees. Remove the plastic wrap and bake the oatmeal for 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Store any leftovers covered in the refrigerator.
Source: Adapted slightly from Gina’s Skinny Taste.