Made right, this versatile grain is much more than a one-dimensional digestive aid. In fact, it takes on all tastes. So set aside your boring bowl, because oatmeal is about to get awesome.
2 cups oats
1 ½ tsp. ground cinnamon
¼ tsp. salt
½ cup honey
2 cups unsweetened almond milk (you can also use coconut milk, rice milk, soy milk)
2 large eggs, lightly beaten
2 tbsp. coconut oil melted
2 tsp. vanilla extract
1 ripe banana, peeled and thinly sliced
2-3 cup fresh fruit (blueberries, strawberries, raspberries, diced pineapple, diced peaches, etc.)
Preheat the oven to 220 degree C and lightly grease a 2-quart baking dish; set aside.
In a medium bowl, stir together the oats, cinnamon, and salt; set aside.
In a liquid measuring cup, whisk together the honey, milk, egg, coconut oil, and vanilla.
Cover the bottom of the baking dish with the sliced banana and then top with half of the fresh fruit. Pour the oat mixture over the fruit evenly and then add the liquid ingredients on top of the oats. Sprinkle the remaining berries over the top.
Bake for 35-40 minutes, until the top is browned and the oats are mostly set. Let stand for10 minutes before serving.