Want a delicious and easy workday breakfast that you can put together on a Sunday night, and then take to work all week without having to do more than put it in a container and heat up a portion in the morning? Then this is what you are looking for! It is seriously delicious and awesome, and while it does contain some sugar, it’s still a pretty healthy breakfast that is hearty enough to keep you satisfied until lunchtime. I loved that I could just take a portion with me to work in the morning, pop it in the microwave, and have a yummy breakfast with no effort at all. The blueberry and banana combination worked excellently (especially combined with the flavors of vanilla and cinnamon). I can see this baked oatmeal becoming more of a regular thing for me! It would be great as a weekend breakfast as well, or as a part of a breakfast or brunch gathering, as its really not much work at all, and won’t leave you slaving over a stove. I also think it would lend itself to different combinations of fruits, and nuts, and I really want to try making it vegan (substituting almond milk for the dairy, coconut oil for the butter, and flax for the egg)… I’ll let you know how it goes when I try it.
Baked Blueberry Oatmeal
2 cups rolled (old-fashioned) oats
1/2 cup walnuts, toasted and chopped (or a combination of nuts- I used walnuts and almonds), divided
1/3 cup natural cane sugar or maple syrup (I didn’t have either, so I used regular granulated sugar)
1 tsp baking powder
1 1/2 tsp ground cinnamon
Scant 1/2 tsp fine-grain sea salt
2 cups milk (I used 2%)
1 large egg
3 tbsp unsalted butter, melted and slightly cooled, plus more for buttering baking pan
2 tsp vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups blueberries (fresh or frozen), divided
1. Preheat oven to 375 degrees. Butter the inside of an 8×8 baking dish.
2. Mix together the oats, half the nuts, the sugar (if using instead of maple syrup), baking powder, cinnamon and salt in a medium bowl.
3. In a separate bowl, whisk together the milk, egg, maple syrup (if using), half the butter, and the vanilla extract.
4. Lay your banana slices in a single layer on the bottom of the prepared baking dish. Sprinkle two-thirds of the blueberries over the bananas. Pour your oat mixture on top, and spread evenly. Pour the milk mixture on top, and gently tap the baking dish on the counter a few times so that the milk settles into the oats. Sprinkle the rest of the berries and nuts over the top.
5. Bake for 35-45 minutes, until set, and the top has become golden. Remove from oven and let cool for a little while. Drizzle the rest of the butter over the top. Any leftovers can be refridgerated and heated up for breakfasts throughout the week.
Source: barely adapted from Super Natural Every Day