Tuesday, January 3, 2012

Baked Oatmeal with Fruit

Nothing says it's a new year like sporting a delicious, healthy new breakfast, right?! Baked oatmeal practically screams "I'm wholesome! I'm delicious!" And really, this one is: Rolled oats, lightly sweetened with a little maple syrup, blueberries, and bananas are a pretty great way to start the day.
My cousin, Tiffany, instigated my new-found love of baked oatmeal when we stayed with her and her amazing family in Tennessee several weeks ago. She served us a delicious blueberry baked oatmeal for breakfast our first morning and I ended up eating at least a little each morning for the rest of our stay. It was so good! (Here's an assortment of pictures from our trip - my family is on the far bottom right, and Tiff's family is just to the left of us. Click to enlarge it.)

Once I got home, it became something I would find myself thinking about and needing to recreate, but finding a healthier version was a little more challenging. A lot of the recipes I found sounded delicious, but they were either laden in a half a stick (or more!) of butter, or swimming in added sugar. I was sure there had to be a version out there that was a balance of both delicious and nutritious.
This recipe fit the bill. It not only tastes good and is easy to prepare, but also comes in just under 300 calories per serving. I was concerned that the bananas would get yucky over the course of the week in the fridge, but they didn't. The leftovers reheated well in the microwave (I like mine with just a little bit of milk) and it made a quick, healthy breakfast for the following week.

The variations for this recipe seem to be endless, though I have yet to change things up. Annie shared a number of variations that she has tried (peaches with raspberries, nectarines with blackberries, apples and cranberries) and enjoyed, so if blueberries and bananas aren't your cup of tea, you can mix this recipe up to suit your own tastes or pantry.
Baked Oatmeal with Fruit
Serves: 4-5
  • 1 cup old fashioned rolled oats
  • ¼ cup chopped walnuts or pecans, lightly toasted, divided
  • ½ tsp. baking powder
  • ¾ tsp. ground cinnamon
  • Pinch of salt
  • ¼ cup maple syrup
  • 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 ½-inch thick
  • 1 cup blueberries (fresh or frozen), divided
Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. 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.  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.

Source: Annie's Eats, via The Curvy Carrot, adapted from Super Natural Every Day by Heidi Swanson


  1. I made it in the blog!!! ;) Looking forward to making your version. Btw, I would love to have a disc with all the photos from your trip visiting us. There are a bunch that would be great to frame. :) Thanks! Hugs and lots of love, T

  2. I have got to try this too...