Baked Oatmeal with Berries and Bananas

banana-berry baked oatmeal after cooking

It will not be a surprise to anyone that knows me well to hear me say that morning and I are not great friends. My dad has a quote that he’s seen 4:00AM more often from the night side than the morning side, and my natural tendencies lie much more on his night owl side of life. Unfortunately, in being a resident, I’ve learned that alarms set before 5:00AM are much more common than I prefer.

I tell you that to set the scene for my morning route. Basically everything from my lunch to my gym bag needs to be grab and go. This includes breakfast as there is a slim to none chance that I am going to have time to cook anything in the morning. Out of all the quick breakfast choices I plan, this baked oatmeal from Skinny Taste is one of my favorites. It’s highly adaptable – I’ve made it with different berries, different nuts, different sweeteners, and even different milks and it always turns out great. Better yet, it keeps well in the refrigerator, allowing me to make it ahead and have single serving breakfast options ready to go in the refrigerator.

banana-berry baked oatmeal clsoe
banana-berry baked oatmeal

A minute or so in the microwave at work, and I have a healthy, delicious, warm breakfast. Can’t beat that for so little work. Enjoy!

(Printable Recipe)

Baked Oatmeal with Berries and Bananas
Adapted from Skinny Taste

2 over-ripe bananas, sliced (can use frozen bananas that have been thawed)
1-1/2 cups blueberries (or any combination of berries)
1/4 cup honey, divided
1 cup uncooked quick oats
1/4 cup chopped or sliced nuts (I like almonds)
1/2 tsp. baking powder
3/4 tsp. cinnamon, divided
pinch of salt
1 cup fat-free milk or unsweetened vanilla almond milk
1 egg
1 tsp. vanilla extract

Preheat the oven to 375 degrees. Lightly spray an 8×8-inch baking dish with non-stick spray. Set aside.

Arrange the banana slices in a single layer over the bottom of the dish. Sprinkle half the berries over the bananas. Drizzle with 1 tablespoon honey and 1/4 tsp. cinnamon. Cover the pan with foil and bake for 15 minutes.

Meanwhile, in a small bowl, combine the oats, half of the nuts, baking powder, remaining 1/2 tsp. cinnamon, and salt. Mix well. In a separate small bowl, mix the milk, egg, and vanilla together. When the banana mixture has finished baking, spread the oat mixture evenly over the top of the bananas. Pour the liquid mixture over the oats, covering the entire surface of the dry mixture. Sprinkle the remaining berries and nuts over the top. Bake the oatmeal for about 30 minutes or until the top of the oatmeal has set.

Keeps well in the refrigerator for 3-4 days. Makes 6 servings. Can reheat oatmeal squares in the microwave for 1-2 minutes.


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