Growing up with classic Quaker rolled oats as a staple in the Green household, oatmeal is one of my go-to breakfasts. I usually eat my oatmeal with a heavy-handed dash of cinnamon, but love adding other mix-ins, too. My sister and I discovered adding fresh nectarine slices and cinnamon to our oats one summer, and have been doing it on a weekly basis since then.

Baked oatmeal is a slight twist on the usual boiled oats and fruit. A combination of oats, berries, and sliced bananas, baked oatmeal is a warm, comforting meal with a consistency somewhere between regular oatmeal and a breakfast bar or casserole. The sliced bananas add just the right amount of sweetness, (if you don’t like cooked bananas, don’t worry–they don’t turn to mush!), and the berries give a burst of color and additional flavor.¬†Though baked oatmeal is a healthy, hearty breakfast, you will feel like you are eating dessert!

Baked oatmeal is best served warm. Freeze the leftovers, and heat additional servings for a ready-made breakfast throughout the week.

Fresh berries just in time for the bounty of summer--delicious!

Fresh berries just in time for the bounty of summer–delicious!

Berry Baked Oatmeal
Serves 6

Ingredients:
1 cup old-fashioned rolled oats
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used lite)
1 cup milk (I used skim)
1 large egg, lightly beaten
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries, fresh or frozen
1 cup raspberries, fresh or frozen

Directions:

1. Preheat the oven to 375 degrees Farenheit.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, 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 over the fruit. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining 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.

Dessert for breakfast? If I must!

Dessert for breakfast? If I must!

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Carolyn Green

Carolyn Green believes in secret ingredients, striped aprons, and serving breakfast for dinner. A rising senior at the University of Notre Dame, Carolyn is a design and art history major who loves both tailgating and taking afternoon tea. Besides cooking, she enjoys running, traveling, and writing. Have a question, comment, or request? Send Carolyn a note at cgreen9@nd.edu.

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