If you have porridge most winter mornings, like I do, you will enjoy mixing it up with this baked oatmeal recipe. This is also the best made-ahead breakfast ever. Super easy to make and very satisfying…otherwise it would not be on our site.
Feel free to play with different nut/fruit combinations. I usually use whatever is in season or I have in the freezer. Blueberries, raspberries, blackberries or mixed berries all work well.
Baked Oatmeal with Berries and Nuts
Power make-ahead breakfast.
- 2 cups/200 g rolled oats
- 1/2 cup/60 g walnuts or almonds, toasted and chopped
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine-grain sea salt
- 1/4 cup/60 g natural cane sugar
- 2 cups/475 ml milk (dairy or non-dairy)
- 1 large egg
- 1.5 tablespoons unsalted butter melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 2 bananas, sliced into 1/2-inch/1 cm pieces
- 1 1/2 cups/185 g berries
- Maple Syrup, for serving (optional)
1. Preheat the oven to 375°F/190°C. Butter a square 8-inch/20cm baking dish.
2. In a bowl, combine the oats, sugar half the nuts, cinnamon, baking powder and salt.
3. In another bowl whisk the milk, egg, butter, and the vanilla.
4. Arrange banana slices in a single layer on the bottom of the buttered baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture.
5.Slowly drizzle milk mixture over the oats. Gently tap dish on a wooden cutting board to distribute milk mixture over the oats. Sprinkle remaining berries and nuts across the top.
6.Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with maple syrup before serving.
Make it vegan by substituting egg for flax eggs, non-dairy milk and coconut oil instead of butter.