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Baked Oatmeal with Fruit

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.

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.  

Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Source: Annie’s Eats, Super Natural Every Day by Heidi Swanson via The Curvy Carrot


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