I seriously love this! I actually am relatively new to the oatmeal scene, sometimes the mushiness still gets me. But this Raspberry and Blueberry Oatmeal Bake is a little different, it’s a very nice consistency. It does have soft bananas, Jena, so you may not like that part! I love this because it’s so delicious, and also because I can make it the night before and have it for a few days. We just put it in the microwave in the morning. But I will confess sometimes we just can’t wait, and have it for dinner instead! It’s so nice when we ALL love something. We could pretty much eat breakfast all the time!
Blueberry & Raspberry Baked Oatmeal
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided (I added some almonds too, but the walnuts are what make it sooo good)
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, 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.