I have 3 girls, 14, 12 & 10. It seems I am always on the look out for food that all 3 of them will eat, that is healthy and that they enjoy. Oatmeal has been a frustrating thing in this household. My oldest likes the instant packets, but I don’t like the amount of sugar in them. My middle doesn’t like oatmeal, unless it is in cookie form. My youngest loves raw chia oats but won’t eat oatmeal cooked. I’ve become queen of making oatmeal a thousand different ways. See? FRUSTRATING…until now. Enter Blueberry Banana Oatmeal Breakfast Casserole!
All 3 of my girls gobbled it up and had seconds, and I just sat and watched with a silly, satisfied grin. They felt like they were eating dessert, almost like a blueberry crisp. Little did they know it was oatmeal full of healthy ingredients.
I had planned on making it once this week and then reheating leftovers. The original recipe said this is the best way to eat it–make it once on Sunday and eat it all week! The problem with that plan? My girls ate it all in one day.
It is simple to make. It starts like most recipes. Mixing dry ingredients together.
I like that the wet ingredients can be measured & mixed into a glass measure cup. Less dishes to do!
My earth balance butter re-solidified after stirring into the cold milk and egg. Oh well, no big whoop-de- do.
Mmmm… I love that this recipe uses maple syrup & fruit to sweeten.
The bananas give it an amazing sweetness, so don’t skip them! Don’t worry, they do not turn to mush. They actually keep their shape quite well!
Slice banana in to prepared dish. I used about 2 1/2 bananas–and ate the other half.
Arrange them pretty.
Sprinkle with half the berries. I love these tiny little wild blueberries from Trader Joes.
Sprinkle evenly with dry ingredients.
Slowly pour over wet ingredients directly from the glass measure cup. Easy!
Love the reflection of light in the midst of blueberry mess. Reminds me of life right now. God shines through in the midst of unknowns, mistakes, drama & mess. Love it!
35 minutes in the oven and here is what you get. We added milk but decided it really did not need it. My girls preferred eating this like you would a blueberry crisp, just plain, no milk.
It is a wonderful, hearty, chunky, full -of -goodness, filling, delicious breakfast!
Blueberry Banana Oatmeal Breakfast Casserole
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided/optional (I skipped it and just added 1/4 cup more oats)
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I use natural)
1 cup milk (I used almond)
1 large egg, lightly beaten
2 tbsp. unsalted butter, (I use Earth Balance) melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided
1/4 cup chopped walnuts, divided/optional (I skipped it and just added 1/4 cup more oats)
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I use natural)
1 cup milk (I used almond)
1 large egg, lightly beaten
2 tbsp. unsalted butter, (I use Earth Balance) melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
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