Start the day off right with this simple baked oatmeal recipe! It’s an excellent make-ahead breakfast. Bananas and blueberries add plenty of fresh flavor, while almonds add an addicting crunch.
My breakfasts aren’t the most exciting meal of the day; I tend to alternate between eggs and oatmeal. I don’t like anything heavy first thing in the morning (I do love breakfast for dinner when I’m craving the richer options).
Oatmeal isn’t difficult to make, but I like keeping things as simple as possible first thing in the day. Preparations like overnight oats and this baked oatmeal mean all I have to do is reheat my breakfast. It also means I can get a bit more creative than I might at, say, 7am. I love a good make-ahead meal, don’t you? PS – if you like individually portioned breakfasts, you may also want to check out my baked oatmeal cups. I also have a savory baked oatmeal recipe.
- Rolled oats
- Baking powder
- Maple syrup
- Vanilla extract
How to Make Baked Oatmeal
Have you ever made homemade muffins? The process for baked oatmeal is very similar. You start by combining the dry ingredients in a bowl.
Next, you combine the wet ingredients in a separate bowl.
Layer sliced bananas on the bottom of a lightly greased 8×8 baking pan (or a similar sized pan). If you don’t like bananas, you can omit them or try swapping in a different fruit.
Sprinkle evenly with 2/3 of the blueberries, followed by the dry ingredients.
Pour the wet ingredients into the pan, shaking the pan just slightly to make sure the liquid incorporates. Top with the remaining berries as well as the almonds. Bake for 35-45 minutes until golden brown on top. Serve immediately, or cool, cover and store in the refrigerator.
How Long will This Keep in The Fridge?
Baked oatmeal will keep in the refrigerator for 3 days.
I haven’t tried freezing this recipe, but I see no reason why you can’t. I recommend slicing it into individual servings and wrapping securely in plastic film. Use the defrost setting on the microwave to quickly thaw it out. Use within 3 months (a good general rule of thumb with frozen foods).
This is a very forgiving recipe. You can swap out the milk for a non-dairy milk alternative. Use whatever nuts and berries you already have (or whichever ones you prefer). You could also try honey in place of the maple syrup. If you experiment, leave a comment letting me know which variations worked out for you!
More Breakfast Recipes
You can also see my full archive of breakfast recipes here!
- 2 cups rolled oats
- 1/2 cup toasted almonds, chopped
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 cups milk
- 1/3 cup pure maple syrup
- 1 large egg
- 1 tablespoon unsalted butter, melted and cooled
- 1 1/2 teaspoons pure vanilla extract
- 1 - 2 bananas, sliced thin
- 1 1/2 cup blueberries (fresh or frozen)
- Set an oven rack on the center shelf and preheat the oven to 375 degrees F. Grease an 8x8-inch pan with cooking spray or butter.
- In a medium bowl, combine the oats, half the almonds, baking powder, cinnamon, and salt.
- In a separate bowl, combine the milk, maple syrup, egg, butter, and vanilla.
- Arrange the bananas in a single layer in the bottom of a greased 8x8 baking dish. Top with 2/3 of the berries, then top evenly with the oat mixture. Slowly drizzle with the milk mixture, gently shaking the pan to incorporate. Top with the remaining berries and nuts.
- Bake the oatmeal for 35-45 minutes until golden on top and set. Cool for a few minutes before serving. You can optionally serve the oatmeal with a bit more melted butter drizzled on top.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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