The Everyday Chef: Blueberry Baked Oatmeal
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
If you’re a big fan of make-ahead breakfasts, this baked oatmeal recipe is for you. This blueberry- and banana-based breakfast casserole packed with fiber and protein couldn’t be easier to make!
3 Recommended Tricks
- Start with bananas that have a little green in them. The firm banana is easier to cut, doesn’t get mushy, and has a baked apple texture.
- Layer the fruit on the bottom. I tried many times to put some fruit on top and it always sinks to the bottom.
- Strawberries are a no go! Trust me. They get very soggy, taste funny after a day, and don’t reheat well at all! Frozen tropical fruits like pineapple/mango mixtures work well if you leave out the cinnamon.
Blueberry Baked Oatmeal
- ⅓ cup – Slivered Almonds
- 2 cups – Oatmeal, Dry, Rolled
- 1 tsp – Baking Powder, Double Acting
- 2 tsp – Cinnamon, Ground
- 1 Tsp – Salt, Kosher
- 2 cups – Milk, Cow’s, 1%
- 1 large – Egg, Chicken, Raw
- ⅓ cup – Sugar, Brown
- 2 tbsp – Butter, Regular, No Added Salt
- 1 tbsp – Vanilla Extract
- 2 medium – Banana, Raw
- 2 cups – Blueberry, Unsweetened
- Preheat the oven to 375°F.
- Spray or lightly butter the inside of a square 8-inch baking dish.
- Combine oats, baking powder, cinnamon, and salt.
- In separate bowl, whisk together maple syrup, milk, egg, butter, and vanilla.
- Layer sliced bananas across the bottom of baking dish and cover with a layer of about 1 cup of berries on top of the bananas.
- Combine dry and wet ingredients, stir and mix well. Pour oat mixture on top of fruit.
- Sprinkle mixed nuts over the top.
- Bake for 35 to 45 minutes uncovered. Top will brown and oat mixture will set/firm.
- Remove from oven. Can serve hot. To store let cool, then refrigerate.
- Reheat small portion in microwave or in oven. Serve in bowl with milk poured over the top.
Calories: 167 kcal, Protein: 5 g, Carbs: 26 g, Total Fat: 5 g
Sat Fat: 2 g, Cholesterol: 23 mg, Sodium: 230 mg, Fiber: 3 g
Photo Credit: Andrew Dole