Guys. I LOVE cereal. Oh my gosh, I love cereal. After my Whole30 back in 2015, all I wanted was a bowl of cereal. I craved it. I actually dreamed about it. And a bowl of Cinnamon Toast Crunch was my first post Whole30 meal.
But, while I love it, sometimes you just need to mix it up. And a warm breakfast in the colder months is just so appealing. I adore oatmeal. My favorite is an apple cinnamon oatmeal. But, it’s made on the stove top, takes about 20 minutes, and I’m lazy in the mornings. This baked oatmeal definitely did the trick. It was so good the day it was made, but when reheated with a splash of milk, it was just as delicious.
Blueberry – Banana Baked Oatmeal
(Recipe slightly modified from this one)
- 2 cups rolled oats
- 1/3 cup natural cane sugar or maple syrup, plus more for serving
- 1 t.baking powder
- 2 t. ground cinnamon
- 1/2 t. salt
- 2 cups of milk
- 1 large egg
- 3 T. unsalted butter, melted and cooled slightly
- 2 t. pure vanilla extract
- 3 ripe bananas, 1 mashed, 2 cut into 1/2″ slices
- 1 1/2 cups blueberries
- Preheat the oven to 375°F with a rack in the top third of the oven. Generously butter the inside of a baking dish (an 8″ dish is recommended, but I couldn’t find one. So I used anoval one from Ikea. At the longest point it was 9″.)
- In a bowl, mix together the oats, the sugar (if using), the baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup (if using), the mashed banana, the milk, egg, the butter, and the vanilla.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries over the top.
- Bake for 40-45 minutes, until the top is golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.