We’re sharing a recipe from the Winter Breakfast section of The Folk School Cookbook with you today. When it’s winter in the Blue Ridge Mountains, you want your breakfast to be hot, hearty and healthy.

Oven Oats 

Fruit, cinnamon, brown sugar, citrus, and vanilla combine for a heavenly scent. This hearty dish is great to make for a crowd and bakes into a comforting, cake-like consistency.

Preheat oven to 350°F.

In a 9-inch square baking pan melt:

2 tablespoons butter

Spread over the butter:

2 ripe bananas, sliced

Mix together in a medium bowl:

2 cups rolled oats, soaked overnight and drained
1 egg, beaten
½ cup cream
2 tablespoons brown sugar or maple syrup
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon fresh orange zest

Pour half the mixture over the bananas in the pan.

Top this with:

½ cup blueberries

Pour over the remaining oatmeal.

Add another:

½ cup blueberries

Bake in the oven until golden about 20 minutes.

Serve hot with cream or yogurt. Serves 4–6.

Recipe from The Folk School Cookbook by Nanette Davidson; Photo by Keather Gougler 

Pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Eastern National Bookstore on the Blue Ridge Parkway at Milepost 382, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.