Breakfast
Baked Oatmeal with Blueberries and Bananas
Juicy banana slices and plump blueberries melt into a caramel-sweet base while the honey-kissed oats bake into a soft, fragrant pudding studded with toasted nuts. Each warm spoonful tastes like a cozy, fruit-filled hug.
- Total
- 1 hr
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 6
Nutrition per Serving
- Calories
- 211
- Protein
- 6g
- Carbs
- 38g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 23g
- Sodium
- 77mg
Ingredients
- 2 medium ripe bananas ((the riper the better) sliced into 1/2" pieces)
- 1 1/2 cup blueberries
- 1/4 cup honey (or maple)
- 1 cup uncooked quick or old fashion oats*
- 1/4 cup chopped walnuts or pecans
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- pinch of salt
- 1 cup fat free milk (or any milk you desire)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
- Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
- Bake 15 minutes, until the bananas get soft.
- Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
- In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
- Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
- Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
- Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Cut in 6 pieces.