This recipe is part of our month-long celebration of all things chia and comes from baker and writer, Christa Kelso Borden. Christa owns Mini Baker, a premiere cupcake and mini cake destination. Of herself, Christa says, “as a young girl, I always loved baking and had a large sweet tooth. Within the past few years, baking became not just a hobby, but a passion.” Mini Baker has become the go-to bakery for weddings, parties, baby showers, film/crew sets, and to satisfy anyone’s sweets-fix. You can read more from Christa on her blog, Mini Baker Cupcakes.
BAKED BLUEBERRY BANANA CHIA SEED OATMEAL
(makes 6 servings)
- 2 medium ripe Bananas, (the riper the better) sliced into 1/2″ pieces
- 2 cups fresh Blueberries
- ¾ tsp Cinnamon
- 1 cup uncooked Quick Oats
- ½ cup chopped Walnuts or Pecans
- ½ tsp Baking Powder
- ½ cup Chia Seeds
- pinch of Salt
- ¼ cup Agave Nectar (or Honey)
- 1 cup Whole Milk
- 1 tsp Vanilla Extract
1. Preheat the oven to 375° F. Lightly spray a 9X9” ceramic dish with nonstick
2. Arrange the banana slices in a single layer on the bottom of the ceramic
dish. Sprinkle half of the blueberries (1 cup) and ¼ tsp. of the cinnamon
over the bananas and cover with foil. Bake 15 minutes at 375, until the
bananas get soft.
3. Meanwhile, in a medium bowl, combine the oats, half of nuts (1/4 cup),
baking powder, remaining cinnamon (1/2 tsp.), chia seeds and salt; stir
4. In a separate bowl, whisk together the agave, milk and vanilla extract.
5. Remove the bananas from the oven. Then pour the oat mixture over the
baked bananas and blueberries.
7. Pour the milk mixture over the oats, making sure to distribute the mixture
as evenly as possible over the oats. Sprinkle the remaining blueberries (1
cup) and walnuts (1/4 cup) over the top.
8. Bake the oatmeal for about 30 minutes, or until the top is golden brown
and the oatmeal has set. Serve warm from the oven.
Recipe By: Mini Baker (www.minibakercupcakes.blogspot.com)