Baked Oatmeal

How about a change of pace from the dessert recipes? Let me share an easy and healthy breakfast dish: Baked Oatmeal. Yes, it takes awhile to bake in the oven, but it results in thick, creamy oatmeal balanced with the sweetness of bananas and the tartness of berries…oh, and the crunch of nuts, too. Overall delish dish.

I buy bags of frozen mixed berries from Costco and use those in the recipe. I love the variety of blueberries and raspberries and blackberries–lots of tart tastes poppin’ in the mouth. If you don’t have maple syrup, use regular instead. And I buy oats from the bins at Sprouts or Whole Foods.

This would make a fun holiday breakfast in case you want something different. Best part: it’s on the healthier side!

Baked Oatmeal

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  • 1 cup old-fashioned rolled oats
  • 1/4 cup chopped walnuts or pecans, lightly toasted, divided (I use 1/2 cup)
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • pinch of salt
  • 1/4 cup maple syrup (I have used regular syrup, too)
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 2 tbsp. unsalted butter, melted and cooled slightly
  • 1 tsp. vanilla extract
  • 2-3 ripe bananas, peeled and sliced 1/2-inch thick
  • 1 cup blueberries (fresh or frozen), divided (I use up to two cups and I used mixed berries)


  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine oats, half of the nuts, baking powder, cinnamon, and salt; stir to combine.
  3. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
  4. Spread the sliced bananas in a single layer over the bottom of the baking dish, followed by half of the berries. (I’ve also made this in individual ramekins instead of one big dish.)
  5. Sprinkle the dry oat mixture over the fruit in an even layer.
  6. Pour the liquid ingredients evenly over the oats.
  7. Sprinkle with remaining nuts and berries.
  8. Bake for 35-40 minutes, until the top is browned and the oats have set.
  9. Let cool 10 minutes before serving.

SOURCE: Annie’s Eats via The Curvy Carrot who got recipe from the cookbook Super Natural Every Day

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