Heidi Swanson's Baked Oatmeal

RECIPE

Serves 6 generously, or 12 as part of a larger brunch spread

Ingredients

• 2 cups/7 oz/200 g rolled oats

• 1/2 cup/2 oz/60 g walnut pieces, toasted and chopped

• 1/3 cup/2 oz/60 g natural cane sugar or maple syrup, plus more for serving

• 1 teaspoon aluminum-free baking powder

• 1 1/2 teaspoons ground cinnamon

• Scant 1/2 teaspoon fine-grain sea salt

• 2 cups/475 ml milk

• 1 large egg

• 3 tablespoons unsalted butter, melted and cooled slightly

• 2 teaspoons pure vanilla extract

• 2 ripe bananas, cut into 1/2-inch/1 cm pieces

• 1 1/2 cups/6.5 oz/185 g huckleberries, blueberries, or mixed berries

Preparation

• Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.

• In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.

• In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.

• Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.

• Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

• Although I love this huckleberry version, feel free to substitute your favorite in-season berries, or any other fruit for that matter. Another version I love is made with plump, amaretto-soaked golden raisins in place of the berries and sliced almonds in place of the walnuts.

BAKED OATMEAL RECIPE FROM NEAR & FAR

Serves 6

Ingredients

• Zest of 1 lemon

• 2 cups/7 oz/200 g rolled oats

• 1/2 cup/2 oz/60 g whole Marcona almonds

• 1 teaspoon aluminum-free baking powder

• Scant 1/2 teaspoon fine-grain sea salt

• 1/3 cup/2 oz/60 g maple syrup, plus more for serving

• 1 cup/240 ml kefir or buttermilk

• 1 cup/240 ml water

• 1 egg

• 3 tablespoons unsalted butter, melted and cooled slightly

• 2 teaspoons pure vanilla extract

• 1 pound/455 g ripe pluots, quartered and pitted

• A bit of cream to serve

Preparation

• Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish (or equivalent), then sprinkle with lemon zest.

• In a bowl, mix together the oats, almonds, baking powder, and salt.

• In another bowl, whisk together the maple syrup, kefir, water, egg, half of the butter, and the vanilla.

• Arrange the pluots in a single layer in the bottom of the prepared baking dish. Cover the fruit with the oat mixture. Slowly drizzle the kefir mixture over the oats. Gently give the baking dish a couple of raps on the countertop to make sure the liquid moves through the oats.

• Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Finish with a bit more maple syrup if you want it a bit sweeter, and a thread of cream to bring it all together.