This oatmeal is healthy, filling and can be reheated quickly during your morning rush. This dish provides a thicker consistency similar to a crisp, but healthy! There is no reason to skip breakfast with this on hand. Make up a batch on Sunday night and you’ve got a delicious and nutritious oatmeal breakfast you’ll want to eat all week.
Download a printable PDF of the recipe here: Blueberry Baked Oatmeal
|Old fashioned rolled oats||1 cup||250 mL|
|Chopped walnuts||¼ cup||60 mL|
|Baking powder||½ tsp||2 mL|
|Cinnamon||1 tsp||5 mL|
|Honey or maple syrup||¼ cup||60 mL|
|Skim milk||1 cup||250 mL|
|Egg||1 each||1 each|
|Margarine (non-hydrogenated)||2 Tbsp||30 mL|
|Vanilla extract||1 tsp||5 mL|
|Ripe bananas sliced||2-3 each||2-3 each|
|Blueberries||1 cup||250 mL|
- Preheat oven to 3750F.
- Grease a 2 quart baking dish. In a medium bowl, mix the oats, half the walnuts, baking powder, and cinnamon. Stir to combine.
- In a separate bowl combine the honey, milk, egg, margarine, and vanilla
- Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half the berries. Sprinkle the dry oat mix over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
- Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes until the top is browned and the oats have set.
Makes 6 servings (160 g /serving). 1 serving = 2.5″ x 3″ square
Adapted From: So How’s It Taste
Prepared By: Jennifer Broxterman, Registered Dietitian & Shannon Smith, BScH Foods & Nutrition student