Blissfully Delicious

Baked Blueberry and Banana Oatmeal

I live for the weekends! I get to eat breakfast sloooowly (well, maybe not that slow, but slower for sure)…. in my eat-in kitchen, next to my little daughter and hubby with my St. Bernard breathing on my elbow :)  In the summer, or spring when the weather is a little bit warmer, I love to open the sliding door going out to the deck, and enjoy that morning breeze. Now, I just get to watch the sunshine from the inside, where it’s nice and warm!

One of my all-time favorite breakfast items is probably oatmeal. Yep, kind of hard to believe right? It sounds too healthy. I recall many years of eating instant oatmeal for breakfast at work and loving it. Red, on the other hand, doesn’t care for oatmeal very much. He claims that it has funny textures, whatever that means. I have, however, been wanting to try baked oatmeal at home, and I finally convinced him to try it. It uses two fruits that are favorites at my household, so I figured that my chance of winning over my audience (of two) is definitely higher than 50%. To my pleasant surprise, everyone loved it! We skipped the topping and I thought it was perfect on its own. Red describes this dish like a “warm, soft oatmeal cookie”, which was why he loved it. We polished this off, and Red actually requested that we make this again soon. How about that for a happy me???

1 cup rolled oats
1/4 cup walnuts, chopped and lightly toasted
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup maple syrup, plus more for serving
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ripe bananas, sliced into 1/2-inch thick pieces
3/4 cup fresh blueberries

Preheat oven to 375 degrees. Grease or spray a 1 and 1/2-quart casserole dish with either butter or cooking spray.

In a medium bowl, toss together the oats, half of the walnuts, the baking powder, cinnamon, and salt. In another separate small bowl, whisk together the maple syrup, milk, egg, half of the melted butter, and the vanilla.

Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the fresh blueberries over the top of the bananas, then cover the blueberries with the oat mixture. Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining blueberries and walnuts over the top of the oats.

Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set.

Remove the oatmeal from the oven and drizzle the remaining butter over the top and serve. Add your fave toppings.

Yield: 2-4

Recipe from Super Natural Every Day by Heidi Swanson as seen on The Curvy Carrot


8 Responses to “Baked Blueberry and Banana Oatmeal”

  1. #
    Carrie — January 14, 2012 at 7:46 am

    This looks so good! I have never made oatmeal this way, I really need to try it!

  2. #
    Maureen — January 14, 2012 at 6:36 pm

    great oatmeal but the visual of the family, the kitchen and the dog is priceless!

  3. #
    Courtney — January 14, 2012 at 8:30 pm

    Okay, this just sounds so much better than the version I tried! Wish I’d seen this first. YuM!

  4. #
    Mollie — July 15, 2012 at 10:26 pm

    I sampled this amazing dish by Blissfully Delicious’ author and it’s AMAZING!!!!!

  5. #
    Mollie — May 5, 2013 at 4:08 am

    I just made this (finally), but omitted the banana because Blondie doesn’t like Bananas. I doubled the blueberries, too and yum, yum!!!! I really like the consistency and it fills me up!

  6. #
    Mollie — December 30, 2013 at 12:11 pm

    I used frozen blueberries instead of fresh and baked for 45 minutes. It worked out very well! I didn’t have time to toast the walnuts, so you can also leave them raw to save time.


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