Here’s a yummy cold cereal alternative. It’s a flexible oatmeal recipe so you can switch out different types of fruit/nuts/etc. Instead of sending your hubbie to work with another dried oatmeal packet, imagine his surprise when he finds a container full of this yumminess in his lunchbox!
For an easy, make-ahead alternative, be sure to check out Melody’s Overnight No-Cook Steel Cut Oats recipe.
3 Tbsp unsalted butter, melted and cooled slightly
2 cups old-fashioned rolled oats
1/2 cup walnuts or almonds, toasted and chopped
1/3 cup sugar
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp sea salt
2 cups milk
1 large egg
2 tsp pure vanilla extract
2 ripe bananas, cut into 1/2″ slices
1 1/2 cups berries
maple syrup, for drizzling
Preheat oven to 375. Butter and 8-inch square baking dish.
Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and vanilla.
Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. drizzle with remaining melted butter and maple syrup.
(Recipe adapted from Heidi Swanson)