Monday, February 20, 2012

Baked Berry Oatmeal

Breakfast is important! We all know that. You know what else is important? Not feeling like you're eating the same boring thing for breakfast all the time. And how about not feeling like you're having a carb fest to the tune of pancakes, bagels, waffles, or toast. That's important too.

You want protein? Check! Fruit? Check! Dairy? Check! A little fat (everyone needs a little fat!)? Check! And grains? Check, friends! It's a well-rounded breakfast delight that shouldn't send you into a carb coma an hour later.

I am in love with this recipe for baked berry oatmeal — something I found on Pinterest, my other new love. It's easy to throw together, and likely with items you already have in the pantry/freezer (assuming you have a bag of frozen berries lying around). I made mine with cranberries I had lingering in the freezer from the holiday season, but the original recipe called for raspberries. I think this is the kind of thing you can experiment with — I suspect any frozen berry will do!

Enjoy this item warm on the weekends or serve at a brunch. Or eat it leftover, as I did this morning at work, and enjoy it at room temp.

Baked Berry Oatmeal (serves about 6)

1 tbsp. unsalted butter
2 ripe bananas, cut into 1/2" thick rounds
1-2 tsp. granulated sugar
2 tsp. cinnamon, divided
1/4 tsp. ground nutmeg, divided
2 cups rolled oats
1/2 cup slivered almonds, divided
1/2 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
2 cups milk (I used 1%)
1 large egg
2 tsp. vanilla
3 tbsp. unsalted butter, melted and cooled
1 1/2 cups frozen berries (cranberries or raspberries are nice...cherries or blueberries would probably work too!)

In a non-stick skillet, melt 1 tbsp. of the unsalted butter over medium heat. While butter is melting, toss the banana slices with sugar, 1/2 tsp. of cinnamon, and 1/8 tsp. of nutmeg. Add bananas to the skillet and sauté for 2-3 minutes. Flip the bananas and sauté the other side for another 1-2 minutes. Remove from heat when bananas are browned and set aside.

Preheat the over to 375 degrees. Generously butter the inside of an 8-inch square baking dish (I used a 9-inch round pie plate...because it was pretty...).

In a bowl, mix together the 1 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, oats, 1/4 cup of the slivered almonds, brown sugar, salt, and baking powder. In another bowl, whisk together the milk, egg, half of the melted butter, and the vanilla.

Arrange the caramelized bananas in a single layer in the bottom of the prepared baking dish. Sprinkle 1 1/4 cup of the frozen fruit over top of the bananas, following by the oat mixture. Slowly drizzle the milk mixture over the oats, making sure to evenly distribute over the oats. Evenly distribute the remaining 1/4 cup of frozen fruit and remaining slivered almonds (1/4 cup) across the top.

Bake for 35-40 minutes, or until the top is golden and the oat mixture is set (when you poke it with your finger, it's not liquid-y). Let cool for a few minutes, and then drizzle with the remaining melted butter and serve.

Click here for a printable recipe!


  1. I LOVE baked oatmeal with cranberries! And the slivered almonds over the top gives it the perfect crunch. I've been working on a version of baked oatmeal for a while (still not quite happy), but yours looks delicious... I love the drizzle of butter at the end.

    1. It's delicious! I've never made any variation before, and I am very pleased. And the caramelized bananas on the bottom...totally delicious.

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  3. Interesting concept - almost like an fruit crisp, but perhaps healthier! ;-) I can get frozen sour cherries and sometimes strawberries too.

    1. I bet sour cherries would be great, Joy!


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