For Mother’s Day, I wanted to make my mommy something delicious, but also something we wouldn’t feel terrible about eating. She likes oatmeal, and I’ve seen a bunch of different recipes around the blogosphere, so I figured why not try it! I ended up merging a couple recipes and it turned out quite yummy. A repeat appearance has already been requested.
I also love that you could do so many variations. It seems like a vanilla greek yogurt would be yummy as would a variety of fruit or craisin combinations. You could use slightly less milk if you wanted a drier oatmeal, etc. Possibilities are endless!
Baked Oatmeal with Blueberries and Bananas
Makes 4-6 servings
- 1 cup old-fashioned rolled oats
- 1/3 cup pecans, light toasted and chopped
- 1/3 cup shredded coconut
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- pinch of salt
- 1/4 cup maple syrup
- 1 1/4 cup skim milk
- 1/4 cup greek yogurt, plain
- 1 large egg
- 1 Tablespoon butter, melted
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced into 1/2 inch pieces
- 1 cup blueberries (and/or other berries you have on hand)
Preheat oven to 375°. Grease a 1 and 1/2 quart casserole with butter or cooking spray.
In a medium bowl, mix together the dry ingredients: oats, pecans, coconut, baking powder, cinnamon, and salt.
In a small bowl, whisk the wet ingredients together including: maple syrup, milk, egg, butter, greek yogurt, and vanilla.
Place an even layer of the sliced bananas at the bottom of the casserole dish. Top the bananas with 2/3 of the berries.
Evenly spread the oat mixture over the fruit, and pour the wet mixture over the oat mixture, distributing as evenly as possible. Top with remaining berries.
Bake the oatmeal for 35-45 minutes. Remove from oven and serve.