Baked Oatmeal with Blackberries and Ginger: Hearty and Healthy

By Elizabeth Stark

For a special weekend breakfast I usually go for waffles, pancakes, or french toast. But last weekend I wanted to try something new–something a little healthier too. I recently picked up Heidi Swanson’s Super Natural Every Day, and she seemed to have the perfect solution: baked oatmeal. Her wholesome take on classic oatmeal, light on the sugar and packed with bananas and berries, sounded like a wonderful way to enjoy an old favorite. As soon as it came out of the oven we were enamored–it was satisfying, fruity, sweet, and tender. I can’t wait to try a host of variations with this fantastically easy recipe.

I made my baked oatmeal on a Saturday morning, but it reheats wonderfully, and even tastes great cold (what can I say–this stuff is addictive!), so make up a batch for a quick and delicious weekday breakfast too. Sub in whatever seasonal fruit you happen to have around–blackberries were great, but apples or pears would be delicious too. Oatmeal and dried fruit are a match made in heaven, so give that a try too.

More oatmeal recipe:

Blueberry Lemon Baked Oatmeal

Baked Pear Vanilla Oatmeal

Overnight Irish Oatmeal

Baked Oatmeal with Blackberries and Ginger

Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 1/4 – 1/3 cup sugar
• 1/4 cup candied ginger, diced
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon, plus more for top
• big pinch ground cloves
• 1 teaspoon salt
• 2 cups milk
• 1 egg
• 3 tablespoons unsalted butter, melted and cooled
• 2 large bananas
• 1 1/2 cups blackberries, or other fruit

Directions

1. Preheat the oven to 375 degrees. Butter an 8″ square baking dish.
2. In a large bowl, combine the oats, sugar, ginger, baking powder, spices, and salt.
3. In a small bowl whisk together the milk, egg, and butter.
4. Slice the bananas into the prepared baking dish so that they cover the bottom. Cover bananas with a third of the berries. Spoon in the oat mixture, and then pour in the milk mixture. Press the remaining berries into the oats, and sprinkle top with cinnamon.
5. Bake for 35 – 45 minutes, until the mixture is bubbling vigorously and the edges are lightly browned. Remove from oven and cool for 10 minutes. Slice up and serve with a sprinkle of fresh berries.