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1. Preheat the oven to 350 F (175 C). Lightly grease an 8x8 inch or similar baking dish with butter.
1 tsp salted or unsalted butter (for greasing)
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2. In a large bowl, combine the rolled oats, baking powder, salt, and ground cinnamon, and stir until evenly mixed.
2 cup rolled oats,
1 tsp baking powder,
0.5 tsp fine salt,
1 tsp ground cinnamon
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3. In another bowl, whisk the eggs until smooth, then whisk in the milk, maple syrup, vanilla extract, and melted butter or oil until combined.
2 piece eggs,
2 cup milk or unsweetened plant milk,
0.2 cup pure maple syrup or honey,
1.5 tsp vanilla extract,
3 tbsp melted butter or neutral oil
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4. If using the banana, mash it thoroughly, then add it to the wet ingredients. Pour the wet mixture into the dry mixture and stir until all the oats are well coated.
2 cup rolled oats,
1 piece banana (optional, for extra sweetness)
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5. Fold in about two-thirds of the mixed berries and half of the sliced almonds, distributing them evenly through the oat mixture.
1.3 cup mixed berries (fresh or frozen),
0.2 cup sliced almonds
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6. Pour the mixture into the prepared baking dish and spread it into an even layer. Scatter the remaining berries and sliced almonds evenly over the top.
2 cup mixed berries (fresh or frozen),
0.5 cup sliced almonds
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7. Bake for 30 to 35 minutes, until the top is golden, the center is just set, and a knife inserted in the middle comes out mostly clean with moist crumbs but no liquid.
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8. Let the baked oatmeal cool in the dish for at least 10 minutes so it firms up, then slice into squares. Serve warm, at room temperature, or chilled, and refrigerate leftovers in an airtight container for up to 4 days.
By mansi