In large bowl, mix together oats, nuts, brown sugar, baking powder, cinnamon, nutmeg, and salt. Cover well & set aside. This can be done the night before.
Place rack in top third of oven and preheat to 375 degrees. Butter or spray baking pan. Arrange bananas in single layer on bottom of baking pan. Sprinkle 2T or 4T brown sugar and 8 or 16 pieces of butter over the bananas. Cover with oats mixture.
In a large bowl, whisk together milk, egg, vanilla, and the melted butter. Pour milk mixture over the top ensuring the oats are covered. Bake for 55 to 60 minutes. Serve hot, topped with vanilla cream sauce and fresh fruit.
For the Sauce
In a bowl, whisk the cornstarch and sugar together until well blended. Set aside. In a saucepan, bring the water and cream to a boil. Whisk in the sugar and cornstarch mixture and simmer, stirring, for about 2 minutes, until thickened and bubbly. Remove from heat and stir in the butter, vanilla, and salt. Makes about 1 1/2 cups of sauce, perfect for a baked oatmeal, pound cake, bread pudding, etc.
Substitutions for dietary needs include:
- Gluten free oats
- Soy, almond or coconut milk
- Vegan butter
Note: Cooking times may vary with the different ingredients
About this recipe:
This recipe is great for lactose intolerance or low cholesterol and fat. Excellent for breakfast, lunch, dinner and snacks. Serve hot or cold. Add ham or bacon if desired.