📝 About This Recipe
This isn't your average bowl of soggy porridge; it is a sophisticated, cake-like breakfast bake that boasts a crisp, golden-brown crust and a tender, custard-like center. Infused with warm cinnamon, toasted pecans, and a hint of pure maple syrup, this dish transforms humble pantry staples into a comforting morning feast. It is the perfect make-ahead solution for busy weekdays or a stunning centerpiece for a leisurely Sunday brunch.
🥗 Ingredients
Dry Ingredients
- 2 cups Old-fashioned rolled oats (do not use instant or steel-cut)
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon (high-quality Ceylon preferred)
- 1/2 teaspoon Fine sea salt
- 1/2 cup Raw pecans (roughly chopped)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
Wet Ingredients
- 2 cups Whole milk (or unsweetened almond milk)
- 2 Large eggs (at room temperature)
- 1/3 cup Pure maple syrup (Grade A Amber)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 2 teaspoons Pure vanilla extract
Fruit & Toppings
- 1 cup Fresh blueberries (divided)
- 1 Ripe banana (sliced into 1/4 inch rounds)
- 1 tablespoon Turbinado sugar (for a crunchy topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and generously grease a 2-quart baking dish (an 8x8 inch square or 9-inch round) with butter or coconut oil.
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2
In a large mixing bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, nutmeg, and salt. Stir well to ensure the leavening agent is evenly distributed.
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3
In a separate medium bowl, whisk together the milk, eggs, maple syrup, melted butter, and vanilla extract until the mixture is smooth and the eggs are fully incorporated.
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4
Arrange the sliced bananas in a single layer across the bottom of the prepared baking dish.
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5
Sprinkle half of the fresh blueberries over the bananas.
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6
Pour the dry oat mixture over the fruit, spreading it into an even layer with a spatula.
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7
Slowly pour the liquid mixture over the oats. Gently shake the dish to help the liquid settle into the crevices between the oats.
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8
Scatter the remaining blueberries and the turbinado sugar over the top for a beautiful finish.
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9
Place the dish on the middle rack of the oven and bake for 35 to 40 minutes.
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10
Look for a golden brown top and edges that have pulled away slightly from the dish; the center should be set but still have a slight wobble.
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11
Remove from the oven and allow the oatmeal to cool for 5-10 minutes. This resting period is crucial for the custard to set properly.
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12
Serve warm, spooning into bowls and adding your favorite toppings.
💡 Chef's Tips
Use old-fashioned rolled oats for the best texture; steel-cut will remain too hard, and instant oats will turn to mush. To make this dairy-free, substitute the butter with melted coconut oil and use oat or almond milk. For an extra flavor boost, toast the pecans in a dry skillet for 3-5 minutes before adding them to the dry mix. If you're meal prepping, this can be stored in the fridge for up to 5 days and reheats beautifully in the microwave with a splash of milk.
🍽️ Serving Suggestions
Serve with a generous dollop of Greek yogurt or creme fraiche for a tangy contrast. Drizzle with an extra tablespoon of warm maple syrup or a swirl of almond butter. Pair with a hot cup of medium-roast coffee or a spicy chai tea latte. Add a side of crispy thick-cut bacon or breakfast sausage to balance the sweetness.