This is another great weekend morning treat – especially if it’s feeling fall-ish where you are. If you are home and in the mood for a slightly sweet, comfort-foody breakfast (if not, you are probably a Cylon), I recommend trying this one out.
rolled oat (NOT instant!)
unsalted butter, melted and given a few minutes to cool down
freshly grated nutmeg
ripe banana, cut into rounds
Preheat the oven to 375 degrees.
Start by spraying a 10×10 glass baking dish or a similarly-sized pie pan well with nonstick spray (or buttering if you prefer). Arrange the banana slices on the bottom (pretty close to a single layer is good, but not a dealbreaker if some overlap).
In a bowl, mix together the oats, sugar, baking powder, cinnamon, salt and nutmeg. In another vessel (I like to do this in one of those 2-cup Pyrex glass liquid measurement cups), mix together the milk, egg, butter and vanilla. Letting the butter cool back down a bit is important so you don’t curdle the milk or egg. Putting the melted butter in cold milk might cause some of it to re-solidify into little curds – that is way less problematic because they will just melt again!
Pour the liquids into the solids and use a whisk to just blend. Pour over the bananas. Sprinkle the ground walnuts on top.
Bake for 40-45 minutes, until the top has some nice browning and the mixture appears to have set up.
I did about 4×4 inch squares for servings. My favorite was to have it with blueberry jam.