I wasn’t a big fan of baked oatmeal before today. Something about the texture just didn’t sit right with me. Ever since I discovered steel cut oats, I like my oatmeal with a bit of “pop” and haven’t made regular oatmeal since. But when I was browsing my Secret Recipe Club assignment this month, I kept coming back to this recipe for Baked Blueberry Oatmeal.
I’m already a big fan of Nutmeg Nanny, and was so happy to have been given her blog as my assignment this month. If you’re not familiar with her, please do yourself a favor and get over there right away. Her photos are completely drool-worthy, and her recipes are creative and inspired.
As for this recipe, I finally decided to go for it because blueberries are amazing right now and I had all the rest of the ingredients already in my pantry, which is always a wonderful thing.
One thing I was nervous about was the maple syrup. I don’t like maple-flavored stuff, but I needn’t have worried. You can’t taste the maple flavor at all; it just adds a sweetness to the oatmeal. (BTW, don’t use the corn-syrup stuff. Use REAL maple syrup.)
This breakfast treat will definitely be making it into our regular rotation. It was SO GOOD. I’ve been converted to a baked oatmeal fan, officially. Thanks Nutmeg Nanny!
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups milk
- 1 large egg
- 1 Tbsp butter, melted
- 2 tsp vanilla extract
- 1/3 cup maple syrup
- 2 ripe bananas - cut into 1/2" slices
- 1 pint blueberries
- Preheat oven 375 degrees.
- Butter a 2 1/2 quart baking dish and cover bottom with banana slices. Then sprinkle half of the blueberries over the bananas and set aside.
- In medium bowl, mix together oats, baking powder, cinnamon and salt. Stir to combine.
- In another bowl beat together milk, egg, butter, vanilla and maple syrup.
- Add oats to dish and gently pour milk mixture over oats.
- Sprinkle the top with blueberries and cook in oven for 35 to 45 minutes until the top is golden brown and the oatmeal is set.