The Pond's Oatmeal Bake

A guaranteed hit - this is one of our guests' favorites! Can use gluten-free oats and substitute other fruits for bananas - peaches or nectarines are wonderful! Once prepared, both the oatmeal and sauce freeze beautifully. Rewarm both in a microwave (p

5C Rolled Oats (not instant)
1C Walnuts or Other Nuts (toasted & chopped)
2/3 C + 4 T Brown Sugar
2 t Baking Powder
3 t Cinnamon
1/8 t Nutmeg
1/4 t Salt
4 C Half & Half or Milk
2 Large Egg
6 T Butter (melted)
2 T Butter (cut into 8 or 16 pieces)
2 T Vanilla
4 Ripe Bananas (sliced lengthwise)
2 C Berries or other fresh fruit

Vanilla Sauce
2 tablespoons cornstarch
1 cup granulated sugar
1 cup water
1 cup light cream or half-and-half
4 tablespoons butter
2 teaspoons vanilla extract
Dash salt

Mix together oats, nuts, brown sugar, baking powder, cinnamon, nutmeg, and salt. Cover well & set aside. This can be done the night before.

Place rack in top third of oven and preheat to 375o. Butter or spray baking pan. Arrange bananas in single layer on bottom of baking pan. Sprinkle 2T or 4T brown sugar and 8 or 16 pieces of butter over the bananas. Cover with oats mixture.

In a bowl, whisk together milk, egg, vanilla, and the melted butter. Pour milk mixture over the top ensuring the oats are covered. Bake for 55 to 60 minutes. Serve hot, topped with vanilla cream sauce and fresh fruit.

In a bowl, whisk the cornstarch and sugar together until well blended. Set aside. In a saucepan, bring the water and cream to a boil. Whisk in the sugar and cornstarch mixture and simmer, stirring, for about 2 minutes, until thickened and bubbly. Remove from heat and stir in the butter, vanilla, and salt. Makes about 1 1/2 cups of sauce, perfect for a baked oatmeal,

Recipe Summary:
Yield: 10
Prep Time: 30 minutes
Cook Time: 60 minutes

Recipe Provided By:
Pearson's Pond Luxury Inn and Adventure Spa
Juneau, AK

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