Baked Oatmeal with Banana and Blueberries

Fifteen years ago if someone were to have asked me what my career was going to be...I would have said, "I'm going to be a photographer".  It just seemed like the perfect fit for me.  I loved taking pictures.  My parents even let me convert a bathroom into a darkroom.  So it just seemed predestined...but like most young people my interests changed from week to week and I lost interest photography...And I as you probably guessed I didn't end up a photographer...

Well not exactly, but all us food bloggers know that being a photographer is part of the job.

Soft light always makes better photographs.  The sun's light is softest early in the morning before the sun is directly over head.  So this morning while my oatmeal baked,  I went out in the yard and snapped a few photos.

I've always been interested in macro photography....

Here are a few of my favorite shots.

April Showers sure do bring May flowers!!!

Now back to the oatmeal...

I never have been a fan of oatmeal, unless it was in the form of cookies...Until I had it cooked like this.  It really is that good and it comes together really quick.

It's sort of like a healthy fruit crisp.  The fruit goes on the bottom.  I like bananas and blueberries, but you can use any soft fruit.

Then top it with oatmeal and walnuts...Bake it...Breakfast is served!

Baked Oatmeal with Bananas and Blueberries

adapted from Heidi Swanson and Whole Living May 2011

3 tbs unsalted butter, melted, plus more for the pan

2 cups old-fashioned rolled oats

1/2 cup walnuts, toasted and chopped

1/3 cup natural cane sugar "turbinado sugar"

1 tsp baking powder

1 & 1/2 tsp ground cinnamon

1/2 tsp salt

2 cups milk

1 large egg

2 tsp vanilla extract

2 ripe bananas, cut into 1/2 inch slices

1 & 1/2 cups blueberries

maple syrup, for drizzling

Preheat the oven to 375 degrees.  Butter a 8x8 square baking dish.  In a bowl combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt.  In another bowl, whisk together the milk, egg, half the butter, and the vanilla.  In a single layer arrange the bananas in the buttered dish.  Then scatter over the bananas two-thirds of the blueberries.  Then cover with the oat mixture.  Then slowly drizzle the milk mixture over the oats.  Distribute the liquid by gently tapping the dish on the counter top.  Scatter the remaining blueberries and walnuts over the top.  Bake for 35 to 45 minutes, until the top is golden brown.  Let cool slightly.  Then drizzle with the remaining butter and maple syrup.