Last weekend I did one of my very favorite things, I taught a 2 day cooking class, a “Healthy Weekend Makeover.” It’s really very fun a small group of people spend 2 full days with me in a gorgeous kitchen. We make breakfasts, soups, quinoa, they spatchcock a chicken, grass-fed meats, salads, dressing, eggs, greens, there’s olive oil cake and a killer dark chocolate mousse (full of antioxidants you know) and more. Basically it’s my idea of a good time.
This class is even more special because I get to know the students really well. We have time to talk about all kinds of things, burning questions about vegetables, oils, sugars, cooking techniques, healthy ingredient comparisons, and that is really my favorite part of the class. By the end everyone has new friends and an arsenal of healthy cooking techniques and recipes, phew. I just don’t know how it gets better than that!!
There is one thing that always happens though, I get so excited about class (actually every class this one is just longer) that I forget to eat. I’m so excited to talk to people and get going with the day that I run out the door and by end of the day I”m STARVING and want to eat everything in sight. (Don’t worry, the students are eating throughout the class, I just get too busy to stop and eat myself!!!) Well… this time I was smart, this time I planned ahead and made a healthy breakfast I could run out the door with.
This baked oatmeal is a variation on one my mother makes. I always double the batch because it keeps so well in the fridge and is handy in a rush. My husband has been known to boycott dinner and eat this instead. Make it with different fruit, its great with apples, pears, dried fruit in the winter, berries, peaches you know, whatever you like. Use different nuts too, how about pistachios with apricots? This version is more of a custard than most baked oatmeal recipes, it settles into almost 2 layers with a custard on the bottom, the oats sort of float towards the top and get a bit of crunch where they brown. I always bake it the night before I want to eat it because, who has 45 minutes in the morning to wait around for oatmeal??
The oats and eggs combine to keep you full for a while, I can attest to that, they kept me going all day! By the way, do you hate bananas? Use greek yogurt instead.
Blueberry Custard Baked Oatmeal
- 4 cups rolled oats (old-fashioned oatmeal)
- 1 cup chopped pecans
- 1/2 cup maple syrup or honey, I used maple syrup this time
- 2 teaspoon aluminum-free baking powder for a little lift
- 3 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 2 tsp lemon zest (optional)
- 1 teaspoon sea salt
- 4 cups milk
- 3 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla
- 3 ripe bananas mashed
- 2 cups blueberries, frozen is fine
Preheat the oven to 375°.
In a bowl, mix together the oats, maple syrup or honey, milk, eggs, butter, baking powder, vanilla, cinnamon, nutmeg, mashed bananas, and salt. Pour into a 9×13 inch pan. Scatter the blueberries and pecans over the top.
Bake for 45 minutes (you could do this the night before like I do), until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. (Unless you are like me and can’t even wait to take a photo… see evidence below)