When it comes to breakfast, I need to switch things up fairly often or else I get bored. I have decided that I can’t eat the same thing more than a few weeks in a row without getting really bored with it. That means that I need to have plenty of options in my breakfast rotation. This baked oatmeal with fruit was just added to the rotation a few weeks ago and instantly become a favorite. I honestly don’t know why it took me so long to make my own oatmeal. Like so many other things, I should have known that homemade oatmeal would be so, so much better than the store-bought varieties.
A breakfast food needs to meet a few criteria in order to be a regular in my breakfast rotation. First, it must be healthy. I like to eat a healthy breakfast and lunch most of the time so that I can eat what I want for dinner and dessert (mainly lots of Italian and Mexican food). Second, it needs to be quick and easy to prepare. This baked oatmeal is both of these things- and as a bonus it is highly customizable and can be made with whatever fruits and nuts you happen to have around the house.
- 1 cup rolled oats
- ¼ cup chopped pecans, lightly toasted, divided
- ½ tsp baking powder
- ¾ tsp ground cinnamon
- Pinch of salt
- ¼ cup pure maple syrup
- 1 cup milk
- 1 large egg, lightly beaten
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 2-3 large ripe bananas, sliced into ½-inch thick pieces
- 1 cup fresh blueberries (fresh or frozen), divided
- Preheat the oven to 375 degrees F. Lightly grease a 2-quart baking dish and set aside.
- In a large bowl, combine the oats, half the pecans, baking powder, ground cinnamon and salt. Whisk together.
- In a small bowl, whisk together the maple syrup, milk, egg, butter and vanilla extract.
- Place the bananas in a single layer across the bottom of the baking dish. Top the bananas with half the blueberries. Evenly sprinkle the oat mixture over the fruit and then pour the liquid mixture over the oats. Sprinkle the remaining pecans and blueberries on top.
- Bake for 35-40 minutes, until the top of the oatmeal has browned and the oats are set. Allow to cool for 10-15 minutes before serving.