Baked Oatmeal

Instant oatmeal is a weekday staple in our house, but I like to make better breakfasts over the weekend when I have more time. A nice, hearty recipe for the colder months. (from babble)

2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 tablespoons butter, melted
2 cups milk
1 egg
1/4 cup honey
1 banana, thinly sliced
2 apples, diced
cinnamon or cinnamon sugar for the top

Preheat oven to 375 degrees. Grease an 8x8 baking dish and set aside.

In a large bowl, mix together the oats, baking powder, salt, allspice and cinnamon. In another bowl, whisk the butter, milk, egg and honey until combined. Spread banana slices on bottom of dish. Cover with half of the oat mixture, then half of the chopped apples. Repeat. Pour milk mixture over the top and sprinkle with cinnamon sugar. Bake for 35-45 minutes or until golden brown around the edges. Serve with maple syrup on the side for drizzling.

*Occasionally I also get inspired to drag the blender out of the pantry and make smoothies (or milkshakes). A new one I like: zap 1/2 cup milk, a handful of ice, squeeze of honey, sprinkle of nutmeg and frozen banana chunks, then add 1 cup Greek yogurt and blend until just combined.