baked blackberry oatmeal

by Megan Fleiner in


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After proclaiming my love for breakfast last week, I started feeling inspired to switch up my morning routine even more. I have gone through a few phases in the past with oatmeal - the individual packets that you add water to and cook in the microwave. As you can imagine, this did not leave extremely fond memories of oatmeal behind. It was always sort of bland, not all that satisfying, and left much to be desired. I had visions of rich, creamy oatmeal filled with fruits and nuts, cooking on the stovetop... which is fine for some mornings but not possible most days when I'm running a little late.

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But then I discovered this - baked oatmeal. As in you bake one big batch, and simply reheat a single serving when you are ready to eat it for breakfast. Genius! And very customizable. Any fruit, nuts, spices that you want to add - go for it. Almond/soy/coconut milk? Any of these would work great! I used Heidi's recipe as a base, so I knew it would turn out great. I highly recommend trying this out for a luxurious-tasting breakfast on those busy weekday mornings. You could even take it to go!

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Also, I must mention that you don't necessarily have to be a fan of traditional oatmeal to like this. Ryan is not, and he has thoroughly enjoyed having this for breakfast the past few mornings. It has a different texture than regular oatmeal - it holds together nicely and is not gummy like some versions tend to be. You'll just have to make a batch and take my word for it.  

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Baked Blackberry Oatmeal

adapted from Heidi Swanson 

3 cups old fashioned oats

3/4 cup walnut pieces, toasted and chopped

1/2 cup slivered almonds

3 ounces maple syrup

1 1/2 teaspoons baking powder

2 teaspoons cinnamon, plus more for sprinkling on top

3 cups milk (I used 2 cups regular and 1 cup coconut)

2 eggs

3 tablespoons melted butter

1 tablespoon vanilla

3 bananas, sliced

12 ounces fresh blackberries

Preheat the oven to 375 degrees. Butter the inside of a 9 x 13-inch baking pan. 

In a bowl, mix together the oats, half the walnuts, half the almonds, baking powder and cinnamon.

In another bowl, whisk together the maple syrup, milk, eggs, and vanilla. Add the melted butter and whisk to combine. 

Arrange the bananas in a single layer at the bottom of the baking dish. Sprinkle half the blackberries over the bananas. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining berries, walnuts, and almonds over the top.

Bake for 35-40 minutes, until the top is golden and the oat mixture has set. Let cool slightly before serving. Serve with a drizzle of maple syrup and some fruit. 

Serves 8-12 for breakfast.