2 cups rolled (not instant) oats
1/2 cup walnuts, toasted and chopped
1/4 cup agave
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp fine grain sea salt
2 cups almond milk
1 large egg
1 1/2 T unsalted butter, melted
2 tsp vanilla extract
2 ripe bananas, sliced into pieces
1 1/2 cups fresh or frozen blueberries, huckleberries, or mixed berries
1. Preheat oven to 375' with rack in top third of oven. Butter 8x8 baking pan.
2. In a bowl, mix together oats, half the walnuts, baking powder, cinnamon, and salt. In another bowl, whisk together agave, milk, egg, butter, and vanilla.
3. Arrange bananas in a single layer in bottom of prepared baking dish. Sprinkle two-thirds of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on countertop to make sure milk moves through oats. Scatter remaining berries and almonds on top.
4. Bake 35 to 45 minutes, until top is golden and oats have set. Remove from oven; drizzle remaining melted butter on top, if desired. Serve with extra sugar or syrup.
Serves: 9
Nutritional Value:
Calories 151
Total Fat 7g
Sat Fat 1.89g
Cholesterol 28.89mg
Total Carbohydrates 20.94g
Dietary Fiber 3.06g
Sugars 11.72g
Protein 3.04g
