2 cups rolled oats
1/2 cup pecan pieces
1/4 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon salt
2 cups milk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch/1 cm pieces
1 1/2 cups blueberries
1 tablespoon honey
Preheat the oven to 375°F Generously butter the inside of an 8-inch square baking dish.
In a bowl, mix together the oats, pecans, the sugar, the baking powder, cinnamon, and salt.
In another bowl, whisk together the milk, egg, butter, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Drizzle honey over bananas and honey. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counter top to make sure the milk moves through the oats. Scatter the remaining berries across the top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.
