The inspiration for this humble slice of winter breakfast, which can double as dessert or a pre-baked camping treat, comes from the Delaware Baked Oatmeal at the Grey Dog here in NYC. It comes baked, streuselly on the outside and dotted with raisins and cinnamon on the inside and sits around a pool of warm almond milk.
I found a few recipes for baked oatmeal and came up with a kitchen sink version by adding a few extra ingredients. Anything that would work in granola, works here. Quinoa, any kind of nut, coconut, and raisins. Berries of course aren't in season but I added them anyway, cause why not? You can easily omit and sub in other things you like too. Chia, flax, even protein powder all work great.
The mix of ingredients are super rich in fiber and protein so you get that slow burning energy that keeps you mentally and physically on point without feeling too full. Perfect for a group or to make for the week and take chunks of in the morning or pack it to-go for work or hitting the trails. It lives somewhere between oatmeal and a tender granola/breakfast bar. Give it a shot and tell me what you think.
2 cups old fashioned oats
1 cup cooked quinoa
3 tablespoons unsalted butter, melted
1/2 cup coconut flakes, plus more for topping
1/2 cup raisins
1 cup pecans, almonds, or walnuts, roughly chopped
1/2 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 1/2 cups almond milk, or your preferred milk
2 teaspoons vanilla extract
2 ripe bananas, cut into 1/4 inch slices
2 cups berries like blueberries, raspberries, blackberries
*warm almond milk, optional
Preheat oven to 375 degrees fahrenheit. Butter a 10 inch cast iron skillet or 12 inch Pyrex.
In a mixing bowl, combine the oats, quinoa, 1/2 of the nuts, coconut, raisins, brown sugar, baking powder, salt, and cinnamon, and mix well.
In another bowl, whisk eggs, add milk and vanilla.
Arrange bananas so they cover the bottom of the baking dish. Spread two/thirds of the berries over the bananas and cover with the oat mixture, lightly packing and spreading the mix around evenly.
Slowly poor in the egg/milk mixture over the oats. It should spread through the crevices just enough before it reaches the top. Dot the top with any extra bits of berries, pecans, and coconut.
Bake for 35-40 minutes or until the top is lightly golden and the oat mixture is set and firm.
Cut a slice, serve in a bowl with warm almond milk and tuck in!