I’m a breakfast person. I am not necessarily a morning person. Not a super combo when you want to eat a good healthy breakfast but lack the attitude or ambition in the morning.
That’s why I love this recipe. I can make this anytime during the day, when I am working in the kitchen when I am in my groove.
I also love this recipe because it can feed a group. And I do a lot of things in group activities. Recently, my aunt moved into a retirement community. There are several options for meal plans there, and I know they all come at a different cost. We were chatting one day when I was helping her set up her computer and deleting her 1,694 emails about her meals and attending the dining room for meals and using her kitchen. I was curious if some mornings or afternoons if she just didn’t feel up to getting herself put together enough to trek down to the dining room and have a meal with her new friends and neighbors.
So I asked her if we could start an arrangement where I could start making her some breakfast and lunch dishes that would supplement her meals during the days she didn’t want to pay extra for a meal (above her current plan) or just didn’t want to miss her 11:00am news for lunch and have the luxury of staying in her cozy home. She thought this would be a lovely idea. So for Christmas I purchased her to smaller baking dishes with covers and printed out a list breakfast and lunch ideas. The idea will be once a week I bring a full dish and return with a clean dish. And the bonus is visiting with her while I set up her new Gitterbug phone or show her how to record and watch her favorite shows.
How To Make
I always like to grab all my ingredients and tools gathered before I start.
You can tell from here that I use frozen fruit. I really like slicing up my bananas that I can’t use before they go too brown and put them in snack bags. They work great in smoothies and for baking!
Preheat the over to 375°.
Next, mix the dry ingredients together: oats, baking powder, cinnamon and salt.
In a smaller bowl (2 cup measuring cup works great!), add liquids: egg, milk, syrup, vanilla and coconut oil.
Next, lightly spray pan with oil. Then spread sliced bananas on bottom of baking pan. Sprinkle the dry ingredients evenly over the top.
Then spread the liquid mixture evenly over the oats. Use a spatula to gently move oats around to make sure liquids penetrates the oats.
Sprinkle the berries over the top.
Pop the pan(s) into the oven for 30 minutes and clean up. From this photo, you can also see how I separated this dish into two pans. The glass one is for my aunt that I will be delivering right after it has come out of the oven and cooled enough for me to put the lid on it. This dish is a 5 x 7. This recipe fits into an 11 x 7 perfectly.
As I use measuring cups and spoons, I like to grab a small container as my cleanup bowl. My prep space is across the kitchen from my sink and I loath carrying dirty items back and forth. So I drop my dirty utensils and garbage into this container so I can make one trip to the garbage and sink. Squirt a drop of soap into the dish and wash and dry them. By the time my dish comes out of the oven, everything could be back in their drawers or cupboards. Happy!
Banana Blueberry Oatmeal Bake
A comforting morning breakfast bake.
- 1 Cup Old Fashioned Oats
- 1/2 tsp Baking Powder
- 1 tsp Cinnamon (I love cinnamon)
- dash of salt
- 1 Cup Milk
- 1 egg
- 1/4 cup Maple Syrup
- 1 tsp melted coconut oil (or sub 1 tsp butter, softened)
- 2-3 banans, sliced
- 1 cup blueberries
*frozen fruit works perfectly fine
- Preheat oven to 375°.
- In a bowl, mix dry ingredients: Oats, baking powder, cinnamon and salt.
- In a smaller bowl, mix liquids: Milk, egg, syrup and oil/butter.
- Lightly spray pan with oil (I use Coconut Oil).
- Spread sliced bananas on bottom of pan.
- Evenly spread dry mixture over bananas.
- Pour liquid mixture over the top.
- Top with Blueberries.
- Bake, uncovered for 30 minutes.