As you might well know, stovetop oatmeal is my absolute favorite breakfast. Warm & comforting, hearty & filling, creamy & chewy, and downright scrumptious… you just can’t beat it. Unless, of course, you try this baked oatmeal.
I bookmarked this recipe from Tara’s gorgeous blog Seven Spoons ages ago, and am kicking myself for not making it sooner. I made a few substitutions and additions to the original recipe, and am already excited to try out various ingredient combinations.
This oatmeal is comprised of quickly-assembled layers that are baked together into a deliciously satisfying morning meal. Sliced bananas and frozen blueberries are topped with a mixture of rolled oats, chewy dried blueberries, rich coconut flakes, crunchy pumpkin seeds, and fragrant spices. Poured over the oats is a mixture of milk, egg, vanilla extract, and sweet maple syrup.
After about 40 minutes in the oven, the baked oatmeal emerges with a crisp crust enveloping a soft filling. The double dose of blueberry pairs well with the coconut and spices, and the contrast of textures is lovely. A bit more time-consuming that stovetop oats, sure… but baked oatmeal just might become my weekend breakfast staple.
Blueberry-Coconut Baked Oatmeal
adapted from Seven Spoons
serves 4
Ingredients:
- canola oil cooking spray
- 2 medium bananas, sliced
- 3/4 cup frozen blueberries
- 2 cups rolled oats
- 1/2 cup unsweetened coconut flakes
- 1/2 cup unsweetened dried blueberries
- 1/4 cup brown sugar, lightly packed
- 1/4 cup pepitas (pumpkin seeds)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch each ground nutmeg, cloves, and salt
- 2 cups skim milk
- 1 large egg
- 1 1/2 Tbsp margarine or butter, melted & cooled, divided
- 1 tsp pure vanilla extract
- 1 Tbsp pure maple syrup
Directions:
- Preheat oven to 375*F. Lightly coat an 8-inch square or round baking dish with cooking spray. Layer the banana slices over the bottom of the dish and top with the frozen blueberries. Set aside.
- In a medium bowl, mix together the oats, coconut flakes, dried blueberries, brown sugar, pepitas, baking powder, and spices. Set aside.
- In another bowl, whisk together the milk, egg, 1 Tbsp of the margarine, vanilla extract, and maple syrup. Set aside.
- Spoon the oat mixture on top of the bananas and blueberries. Pour the milk mixture over the oat mixture, and drizzle with the remaining 1/2 Tbsp melted margarine.
- Bake for 35-40 minutes, until the top layer is lightly browned and crisp. Allow to cool for a few minutes before serving.
