Food & Cooking Recipes Breakfast & Brunch Recipes Baked Oatmeal Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Baking the oatmeal may seem to be a lot of fuss. But once it comes out of the oven, you will not be sorry you waited. Ingredients 3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish 2 cups old-fashioned rolled oats ½ cup walnuts or almonds, toasted and chopped ⅓ cup fine-grain natural cane sugar 1 teaspoon aluminum-free baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon fine-grain sea salt 2 cups milk 1 large egg 2 teaspoons pure vanilla extract 2 ripe bananas, cut into ½-inch slices 1 ½ cups huckleberries, blueberries, or mixed berries Maple syrup, for drizzling Directions Preheat oven to 375 degrees. Butter an 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 the 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. Cook's Notes This recipe is adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc. Rate it Print