I love weekends. I used to love them because I had the opportunity to sleep in and do nothing but watch TV and relax all day. That was when I was in college
and maybe a few years after that. Nowadays I find myself waking up early on Saturdays with the excitement of a day of cooking ahead of me. Don’t get me wrong, I love those rare mornings when I sleep until 11am with my pug by my side, but they are few and far between now. There are ingredients like bacon, eggs, donuts and baked oatmeal like this one calling my name… how could I resist?
Maple & Brown Sugar Oatmeal possesses some of my favorite breakfast flavors. My mom used to make real oatmeal (not instant) and farina with maple syrup and brown sugar when I was a little kid. It’s such a comforting breakfast food that I still eat today because it reminds me of those mornings at home. This recipe encompasses that AND MORE. It is wonderfully satisfying for me because it also goes along with my “dessert for breakfast” infatuation. The bananas and the maple syrup add a sweet note. Blueberries give it that fresh element that makes you feel good about yourself. Although, the best part is watching the brown sugar melt into your oatmeal because it’s warm from the oven. Heaven.
Baked Blueberry & Banana Oatmeal (adapted from The Curvy Carrot)
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup maple syrup, plus more for serving
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced into 1/2-inch thick pieces
- 3/4 cup fresh blueberries
- 2 tablespoons shredded coconut
1. Preheat oven to 375 degrees. Spray a small 1 1/2-quart casserole dish with cooking spray.
2. In a medium bowl, combine the oats, baking powder, cinnamon, and salt. In a separate small bowl, whisk together the maple syrup, milk, egg and vanilla.
3. Layer the bottom of your casserole dish with the sliced banana pieces. There should be just enough to cover the bottom in one layer. Take two-thirds of the fresh blueberries and drop them over the top of the bananas, then cover the blueberries with the oat mixture. Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Top with the remaining blueberries and shredded coconut.
4. Â Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set. Remove from the oven and drizzle with toppings to serve. It is best served warm with more maple syrup and a sprinkling of brown sugar. Serves 4.
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