Ramadan food: Baked blueberry oatmeal

HEALTHY FAST-SUHOOR

Suhoor is the most important meal of the day during Ramadan as it is the fuel to get you through a day of fasting. Since most of us eat Suhoor just before Fajr, it also needs to be quick and easy to prepare. This makes it tempting to reach for a bowl of sugary cereal or a pastry, but these high-carb, low-protein options will have you feeling hunger pains long before Magrib. Instead, try this make-ahead, protein and fibre-packed option.

Baked Blueberry Oatmeal
Makes an 8x8 pan, so should serve 6-8

Ingredients
2 ripe bananas - cut into 1/2 slices
1 1/2 cup blueberries or any small berries
2 cups old fashioned rolled oats
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
2 cups milk
1 large egg
1 tablespoon unsalted butter – melted
2 teaspoons vanilla extract
1/3 cup honey

Directions
Preheat oven at 190 degrees. Butter 8x8 dish and cover bottom with banana slices.
Then sprinkle 3/4 cup of berries over bananas and set aside. In medium bowl mix together oats, baking powder, cinnamon, and salt. In another bowl beat together milk, egg, butter, vanilla, and honey. Add oats mixture over the banana slices and then gently pour milk mixture over oats. Gently tap pan on the counter to make sure the milk has gone all the way through the oats. Sprinkle the top with additional berries and bake in the oven for 35 to 45 minutes, or until the top is golden brown and the oatmeal is somewhat firm. Remove from oven and let cool. Baked oatmeal will keep in the fridge for up to one week, and can be eaten cold or reheated in the microwave.