How To Cook: Baked Oatmeal with Blueberries and Bananas

by How To Mommy on 01.31.12

We had such a great time at Toddler Tidbits last week, as I mentioned yesterday.

Amanda was talking about alternatives to cow’s milk and showed us a breakfast recipe for Baked Oatmeal where she subbed the cow’s milk for almond milk.  My girls loved it, so I had to make it this weekend for breakfast.

Baked Oatmeal with Blueberries and Bananas

Serves: 6 Calories: 212 Fat: 6 grams Protein: 6 grams Fiber: 4 grams


  • 2 bananas, sliced into 1/2″ pieces
  • 1 1/2 cup blueberries
  • 1/4 cup honey {or agave}
  • 1 cup uncooked quick oats
  • 1/4 cup chopped pecans or walnuts {I used pecans}
  • 1/2 tsp. baking powder
  • 3/4 tsp. cinnamon {split into 1/4 tsp. and 1/2 tsp.}
  • pinch of salt
  • 1 cup fat free milk {Amanda used Unsweetened Vanilla Almond Breeze, I used regular ol’ milk}
  • 1 egg
  • 1 tsp. vanilla extract

How To Make It

  1. Preheat oven to 375°.  Lightly spray an 8×8″ or 9×9″ baking dish with cooking spray.
  2. Arrange the banana slices in a single layer on the bottom of the dish.
  3. Sprinkle half of the blueberries (3/4 cup), 1/4 tsp. of cinnamon, 1 tbsp. of the honey {I just measured out the 1/4 cup and then poured a little, instead of trying to measure both amounts} and cover with foil.  Bake 15 minutes, until the bananas get soft {I just kept them in ask long as it took me to do the next two steps and they were plenty soft}.
  4. While the bananas soften, in a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon and salt; stir together.
  5. In a separate bowl, whisk together the remaining honey, milk, egg and vanilla extract.
  6. Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
  7. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and nuts over the top.
  8. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set.  Serve warm from the oven.

What’s great about this recipe is that you can make a double batch {in a 9×13″ pan}, keep it in the fridge for a few days, and each morning you can pop a slice in the microwave and have a hot, healthy breakfast in no time!

We had leftovers and they were just as good the next day.

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{ 6 comments… read them below or add one }

1 Elizabeth @Our Life February 1, 2012 at 9:49 AM

We are absolutley trying this out this week! It looks absolutley delicious!


2 How To Mommy February 1, 2012 at 4:52 PM

I wish I had enough to make more! It was so yummy. Actually, maybe I do! YEsss!


3 whiskybaker February 2, 2012 at 2:00 PM

sounds lovely!


4 Traci February 3, 2012 at 1:00 PM

So, do you cut them into bars or is it a cereal consistency?


5 How To Mommy February 4, 2012 at 9:48 AM

Just serve it like a casserole!


6 Brittny February 9, 2012 at 3:36 PM

Do you think it would work to substitute steel cut oats for the quick oats?


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