I’m a pretty big fan of breakfast. Many morning staples are some of my favorite foods… eggs, bacon, sausage, pancakes, oatmeal, you get the picture. Unfortunately, having a full course breakfast isn’t plausible on a week day (at least not for the two of us!). I’m still able to have at least an egg and toast most mornings, but there are definitely days where I quickly eat some Kashi cereal while simultaneously packing my lunch before heading out the door to work. So when I saw a recipe on Pinterest for a blueberry oatmeal bake that made six servings, I thought this would be a great quick and easy breakfast option to have on hand, especially for Chip, since he’s usually out of the house pretty early to go get some studying in before work.
I’m not sure what I like more about this recipe: how good it tastes or how easy it is to make. Try it out!!
- 1 cup old-fashioned rolled oats
- 1/4 cup chopped walnuts, divided
- 1/2 tsp. baking powder
- 3/4 tsp. ground cinnamon
- Pinch of salt
- 1/4 cup maple syrup (I used sugar free)
- 1 cup milk (I used low-fat)
- 1 large egg, lightly beaten
- 2 tbsp. unsalted butter, melted and cooled slightly
- 1 tsp. vanilla extract
- 2-3 ripe bananas, peeled and sliced
- 1 cup blueberries or raspberries, fresh or frozen, divided
- Preheat the oven to 375F.
- Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
- Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
- Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
- Reheat your serving in the microwave in the morning and enjoy!