Food Chronicles: Baked Oatmeal

Breakfast and I have a very love-hate relationship: I love breakfast foods but I don’t always want to eat them at breakfast time. I’m the type that you’ll find me eating last night’s leftovers or a hot dog (sometimes!) for breakfast. Now, that isn’t exactly always healthy and after I’d love to find more breakfast foods that I would love to eat for breakfast.

Enter in baked oatmeal and fruit! I think oatmeal is always a staple in breakfast foods and it can be so versatile, but normally I can’t think of anything creative to do with it for breakfast. Then I came along this recipe and I had to share; it looks delicious, it’s healthy and it’s something you can do on a Monday and have for the rest of the week too.

This recipe and picture  comes from “So, How’s It Taste?” a site I will be sure to bookmark.

Blueberry & Raspberry Baked Oatmeal


1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
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 cup blueberries or raspberries, fresh or frozen, divided


1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.


2 responses to “Food Chronicles: Baked Oatmeal

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