We’ve become a bit of a creature of habit lately come breakfast time. A month or so ago I decided to try out a baked oatmeal recipe I found on Pinterest and it was a huge hit with Ellery. The best part is that I’ve been making it in muffin tins so that I can freeze them and pull out as needed.
2 cups old-fashioned rolled oats (We are big fans of Bob’s Red Mill)
1 tsp. baking powder
1 ½ tsp. ground cinnamon
¼ tsp. salt
¼ cup organic maple syrup
¼ cup honey*
2 cups milk (I used almond but you can use any milk you wish.)
2 large eggs, lightly beaten
4 tbsp. unsalted butter, melted and cooled slightly
2 tsp. vanilla extract
1 ripe banana, peeled and thinly sliced
2-3 cup fresh fruit (blueberries, strawberries, raspberries, diced peaches, etc.)
*You can use a combination of honey and maple syrup or ½ cup total syrup. I used all honey one of the times and it was great!
1. Preheat the oven to 375˚ F and lightly grease a 2-quart baking dish or muffin tin; set aside.
2. In a medium bowl, stir together the oats, baking powder, cinnamon, and salt; set aside.
3. In a liquid measuring cup, whisk together the maple syrup, honey, milk, egg, butter, and vanilla.
4. Cover the bottom of the baking dish/muffin pan with the sliced banana and then top with half of the berries. Pour the oat mixture over the fruit evenly and then add the liquid ingredients on top of the oats. Sprinkle the remaining berries over the top.
5. Bake for 35-40 minutes, until the top is browned and the oats are mostly set. Let stand for 10 minutes before serving. If you are making in muffin tins, you won’t need to bake as long. I baked for about 30 minutes and just waited until the top was browning before removing from the oven.
I had a bit of an overflow this batch-it’s important to remember to put the oatmeal mixture down FIRST after the fruit.
Ellery likes her baked oatmeal all mashed up and gets very excited when she finds the banana slices in the bowl!
This recipe was adapted from GoodThymesandGood Food.com