Sunday, March 16, 2014

Blueberry-Banana Baked Oatmeal (dairy/nut/soy/egg/wheat-free)

Wow, it's been a long time since I've posted.  Do any of my old followers still even read my blog?  I've just been so busy with keeping up with my family, my day-job, and my photography business that I just do not have time to blog about recipes I try anymore.  I'm making a quick exception today because I don't want to lose this recipe.  :)

I've made many different baked oatmeals in the past, but this one is probably our favorite.  And it something we all can eat safely.  For those that don't know, my daughter was diagnosed with several food allergies a couple of months ago - peanuts, dairy, soy, eggs, and wheat.  Breakfasts have been our biggest challenge for her.  She used to love having eggs for breakfast, but that's not an option anymore, unfortunately.  We usually all eat different things for breakfast, so its a treat (for me) to just make one thing that we all eat (and like).  Everyone loved this baked oatmeal.  Even my husband, who generally refuses to even try any type of oatmeal.

I had pinned a recipe from So How's It Taste awhile back, which served as the base recipe for my version.  Being that her recipe contains walnuts, eggs, milk and butter, you wouldn't think we could even think about eating it.  But I made some substitutions to make it safe for all of us.  I've not tried the original version, but I do not think taste suffered at all with my substitutions.  I think it may have made it even better, to be honest.  ;)

Blueberry-Banana Baked Oatmeal 

1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
pinch of salt
1/4 cup maple syrup
1 cup coconut milk
2 Tablespoons coconut oil, melted
1 teaspoon vanilla
2 ripe bananas, peeled & sliced
1 cup blueberries

Preheat oven to 375.  Lightly grease a glass 2-quart baking dish.

In a medium bowl, mix the dry ingredients (oats, baking powder, cinnamon, and salt).  Stir to combine.

In a large liquid measuring cup, combine the maple syrup, coconut milk, and vanilla.  Heat the coconut oil to melt it.  Set aside (if you add it to the cold ingredients now, it will solidify again).

Spread the sliced bananas over the bottom of the baking dish in a single layer.  Sprinkle half of the blueberries over the bananas.

Next, pour the dry oat mixture over the bananas and blueberries.

Now, add the coconut oil to the liquid ingredients and immediately pour over the oats.  The coconut oil will start to solidify with the cold ingredients, but its ok, it will melt again as you bake it.

Sprinkle the remaining blueberries over the top.

Bake for 35 minutes, until slightly browned and the oats have set.

Let cool for 10 minutes before serving.


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