Baked Oatmeal

I've never been a fan of oatmeal and porridge. The texture throws me off. With the berries and seeds/nuts in this dish though, I can easily overlook everything else. This is the perfect Sunday morning breakfast. (OR dessert if you throw some vanilla ice cream on it!) It comes together so easily and we devoured the whole thing. The original recipe says this serves 6-8 but unless you're putting it in a small ramekin and calling it a breakfast side dish, it's not right. I'll compromise and say it serves 4.

INGREDIENTS
2 cups Rolled Oats - Old fashioned **SEE NOTES
1/2 cup Walnuts or Almonds - Toasted and chopped *Optional
1/3 cup Splenda **SEE NOTES
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 tsp Sea Salt - Fine ground
2 cups Milk - Skim
1 Egg - Large
2 tsp Vanilla Extract
2 Bananas - Ripe - 1/2 inch slices
1 1/2 cups Mixed Berries
Maple Syrup for drizzling

METHOD
- Preheat oven to 375.
- Combine oats, nuts, sugar, baking powder, cinnamon and salt in medium bowl.
- In separate bowl, whisk together the milk, egg and vanilla extract.
- Slice bananas and lay one layer on bottom of 8x8 baking pan
- Sprinkle 1 cup of berries over bananas, pour in oat mixture and then pour the milk over top. Gently shake the pan to settle the milk and sprinkle remaining berries and nuts over top.
- Bake for 35 to 40 minutes or until top is golden and oatmeal has set. Remove from oven and let sit for 10 minutes before serving. Drizzle maple syrup over top and enjoy.

NOTES
- I used quick rolled oats instead of old fashioned.
- Original recipe called for Cane Sugar but regular sugar or splenda works fine.
- I added 1/3 cup of shredded coconut for fun
- I don't eat nuts so I sprinkled a handful of sunflower seeds over top before baking.

NUTRITIONAL INFO
Serves 4
Weight Watchers points per serving - 12 (20 with nuts)
Calories - 352 (582.9)
Fat - 4.5g (13.9)
Fibre - 12g (22.3)
Carbohydrates - 95g (151.9)
Protein - 11.5g (19.6)
Sodium - 498mg (912.6)