Monday, April 18, 2016

Banana Blueberry Baked Oatmeal



While on an RV road trip through the eastern states several years ago...we spent some time in Lancaster County, Pennsylvania.  We had the privilege of being invited to a home for dinner one night, and enjoying a wonderful home-cooked meal of favorite local cuisine.  As we parted ways that evening, we were given a parting gift by our hostess...a pan of blueberry baked oatmeal to enjoy on the road.  And enjoy it we did!!!  I have been stirring up my own version of that dish since that time...one that also has bananas in the mix. It always brings back memories of summertime in Lancaster County...the warm hospitality and wonderful foods we enjoyed while we were there. Baked oatmeal is a wonderful and healthy breakfast treat...and can be refrigerated for several days. 

Ingredients:
  • 2 cups old-fashioned oats (large flake)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup chopped almonds (optional)
  • 1/4 cup oil
  • 1 egg
  • 1 1/2 cup milk
  • 2 bananas, mashed
  • 1 cup blueberries (fresh or frozen)

Method:
  1. Grease an 8" square baking dish.
  2. Mix oats, baking powder, salt, cinnamon, sugar and almonds together in a bowl.
  3. Whisk milk, egg and oil together in a separate bowl. Add mashed bananas.  (Or combine milk, eggs, oil and bananas in blender and pulse until smooth.)
  4. Add to oat mixture and stir to combine.
  5. Gently stir in the blueberries and spread in prepared baking dish. (I like to save a few blueberries to sprinkle on top.)
  6. Bake at 350° F for 35 minutes...or until top is golden.
  7. Serve warm with a drizzle of maple syrup, a dollop of yogurt or a splash of milk.

Serves: 9



13 comments:

  1. The addition of banana to baked oatmeal is brilliant! This recipe would also be a good way to use up overripe bananas. Thanks, Breanna

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    1. I throw my 'too ripe' bananas in the freezer (peel and all)and pull them out to use in this recipe. Thaw them in the fridge overnight and add to the blender with the liquids in the morning. :)

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  2. Have you tried this with Old fashioned quick oats? Or steel cut oats (not quick-cooking)?

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    1. I haven't used the steel cut oats...but always use the large flake oats (never quick oats). If you try a different version...let us know how it turns out.

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    2. I made a few adjustments and it turned out well. So delicious this is definitely an every week breakfast :) I did have to bake it longer - around 45 minutes - as the center hadn't set.

      1 cup quick oats
      1 cup steel cut oats
      1 teaspoon baking powder
      1/2 teaspoon salt
      1 teaspoon cinnamon
      1/3 cup coconut palm sugar
      1/4 cup unsweetened applesauce (i was out of homemade, so I used an individual Mott's apple cup; this replaced the oil well)
      1 egg
      1 1/2 cup almond milk
      2 bananas, mashed
      1 cup blueberries (fresh or frozen)

      THank you for this delicious recipe!

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    3. Glad it turned out well! Thanks for sharing.

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  3. So nice to meet you. Thanks for visiting. We will love this recipe.

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  4. You really shouldn't need to add oil at all. Just add more banana in equivalent amount.

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    1. Thanks for the tip. I will give that a try!

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  5. This is absolutely yummy! I cut the sugar a bit and it's still great! Even warmed over it is good. Thanks for another terrific recipe!

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  6. I tried this with steel-cut oats and the texture was not as nice and smooth as what rolled oats would have given me. Hubby and teen son said to make it again because the flavour was good, but use different oats. Thumbs up!

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  7. Made it this morning and it was delicious with a splash of half and half on it alongside my coffee! I was out of brown sugar, so I substituted agave nectar, and used coconut oil as the oil. I am always scrambling to find something for breakfast on my way out the door to seminary on Tuesday mornings, and I think this is going to be perfect. Thank you so much for posting it.

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