My school participates in the Fuel Up to Play 60 initiative and I support it as much as I possibly can. Teaching students about health, nutrtition, and fitness? I’m all for it. Being at the school at 7am so the students can sample a healthy breakfast? Not so much.
When all the other teachers were groaning that a class would be in charge of the mandatory tasting table each month, I immediately signed up for the first possible date. On a test, I asked the students to make the choice between homemade fruit leather and baked oatmeal. They chose the baked oatmeal.
We decided as a combined class that we would make three different combinations – banana blueberry, peach raspberry, and apple cinnamon raisin.
Ingredients:1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans
½ tsp. baking powder
¾ tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract
2-3 ripe bananas, peeled sliced ½-inch thick
(or peaches, apples, or any fruit you like)
1 cup blueberries (fresh or frozen), divided
(or raspberries, raisins or anything you like)
Preheat the oven to 375˚ F. Lightly grease a 2-quart baking dish. In a medium bowl, combine
the rolled oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine.
In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. Spread
the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries.