The crispy top of this apple berry banana baked oatmeal sets the stage for the remaining layers: cinnamon-y oats with a hint of maple syrup, tender apples, and sweet banana. Dried blueberries scattered throughout this 8×8 square pan of deliciousness makes this breakfast extra special.
If you don’t know me by now, you know I’m the worst a prepping food for the week. I’m starting to think that the excuse of “I like my dinners fresh and hot, not reheated” is lame sauce.
Small changes lead to big ones, right? Starting with breakfast prep might be better than trying to change up my entire cooking routine at once.
This week’s Foodie Friday theme is dried fruit, and I was excited to bring out the dried blueberries again! The last time I used these little guys was for Arman’s recipe, and it had been a while since I whipped out the bluebs. I may have gotten a little blueberry-happy.
What goes well with these sweet little bites of dried fruit? My favorite pancake combo is blueberry banana, so I figured that it would be nice to add them into the mix. As I was gathering ingredients for this baked dish, adapted from Epicurious, I remembered that there were sliced apples in the fridge, leftover from baking an apple pie earlier this week. It’s a baking frenzy, y’all!
The key to I-want-seconds baked oatmeal? Layering. This may be a personal thing (you couldn’t pay me to mix my Chipotle burrito bowl. Gotta keep the layers!), but I love the different textures of banana, apple, and oats. When they’re not all jumbled together. Don’t believe that I’m a person of layers? Make these nachos and you won’t be disappointed.
Back to the food prep. I love this recipe because I throw everything together, bake, cool, and store it in the fridge for (near) future noshing. I rarely make hot oatmeal in the morning because I hit snooze three times too many, but this is perfect for rushed mornings. Cut, heat, and eat. Not pictured: the mug of hot Starbucks Pike Place Roast this pairs well with.
Adapted from Epicurious
- 2 cups old fashioned rolled oats
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- Scant 1/2 teaspoon Kosher salt
- 2 cups milk
- 1 large egg
- 3 tablespoons coconut oil, melted and cooled slightly
- 2 teaspoons vanilla extract
- 2 ripe bananas, cut into 1/2-inch/1 cm pieces
- 1 apple, sliced 1/4 inch thick (I used Golden Delicious)
- up to 1 1/2 cups dried blueberries
- Preheat oven to 350 degrees F. Line a 8×8 square pan with parchment paper, and spray with nonstick cooking spray. Set aside.
- In a large bowl, mix together oats, maple syrup, baking powder, cinnamon, and salt.
- In a small bowl, whisk together milk, egg, coconut oil, and vanilla.
- Arrange bananas in one layer on the bottom of the pan, followed by the apples. Sprinkle desired amount of blueberries over top. Cover fruit with mixture of oats, pressing down lightly with the back of a wooden spoon. Slowly drizzle liquid mixture over oats. Top with remaining blueberries.
- Bake for 35-45 minutes, until top looks crispy and golden and oats are set. Cool slightly before serving.
- Serve hot, or store in an airtight container.
- Do you prep food to eat throughout the week?
- What’s your favorite fruit combo?
- Savory or sweet breakfasts? I had my this baked oatmeal with scrambled eggs this morning!
- What are you up to this weekend?