Melissa is a wonderful blog friend whom I admire very much. Over the year (ish?) that I’ve known her, she’s been incredibly supportive of Turntable Kitchen…and me, personally. She’s a Jill-of-all-trades (there’s a reason her site is called The Faux Martha, a nod to the one and only) who recently started a business with another friend, Erin. Her knitted cowls (I own one but could totally use them in every color) are beautiful as they are cozy and warm, and her site is refreshing, inviting, and all-around inspiring. I’m so happy to have her here today! Also, thrilled to hear her special news (congratulations!!!)— Kasey
It’s quite an honor to be hanging out over here today. I’ve been a fan of Turntable Kitchen for a long time and counting. I knew Kasey and I would make good friends after seeing her Instagram feed. We both share a love for making a warm breakfasts on Saturday mornings. And more than once we’ve posted simultaneous stacked whole wheat waffle pictures. So when she asked me to guest post, I knew it had to be breakfast related.
I’ve had an obsession with Baked Oatmeal of late. Mostly because the stovetop/microwave oatmeal wears me out by early winter and leaves me longing for something more. Make that less, something less pasty. So a couple weeks ago, I made and posted a pumpkin rendition of baked oatmeal. But it didn’t stop there. With the influx of overly ripe bananas around the kitchen, I thought it would be appropriate to make a banana baked oatmeal. My husband on the other hand, who likes to consider himself my “brand” manager, told me I was over doing it with the number of baked oatmeal posts. I begged to differ. But thankfully, Kasey, my breakfast loving friend, gave me an easy out. And I don’t think you’ll be disappointed either. Nor was my husband when he tried this banana-nut-maple concoction. On paper, he doesn’t understand tweaking a tried and true recipe. It takes hitting his taste buds to experience the profound impact. You could say I won that argument. Ha! And because Kasey is always adding unique spices to her recipes, I followed suit with the cardamom. I think she’d be proud.
Banana Nut Baked Oatmeal
serves 5
DRY
2 c. uncooked oats (quick-cooking or old fashioned work)
1/3 c. walnuts, chopped
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. sea salt
dash of nutmeg
WET
1 c. milk
1/3 c. maple syrup
1/4 c. applesauce, jarred or homemade
1 ripe banana, mashed
2 tbsp. butter, melted
1 large egg, beaten
1. Preheat oven to 375°. Lightly spray an 8″ square baking dish and set aside.
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients and mix together until well combined.
4. Add wet mixture to dry mixture and stir well.
5. Pour mixture into baking dish and bake for 20-25 minutes.
6. Serve warm.
