Made this for Sunday School and it got rave reviews, so I thought I would post. This recipe is inspired by my mom's baked oatmeal which is delicious but way to sweet for me. This is a healthier version and I think she would love it too. Using whole oats not instant makes a difference. They hold their structure way better and you end up with a better texture than the instant. Plus, they are way better for you. I love using the banana on the bottom, it adds a lot of sweetness so you don't need as much sugar.
What I love about this recipe and you will too.. is not only are there endless possibilities depending on the fruit, spices you choose but it's a delicious and easy make-ahead baked breakfast, perfect for gatherings.
As far as berries, frozen or fresh both work well here. Which makes this super easy. We use a variety from our frozen stash of summer berries or a bag of Trader Joe's Very Cherry Berry, which is amaze. Stone fruit, fresh or frozen works really well too. We love this with peaches. Just with blueberries is super yummy too.
I like to serve it warm with a little cream to pour over. It can also be made ahead of time which makes it great for a holiday breakfast gatherings or brunch. Can be doubled.