This morning’s breakfast is brought to you by yours truly 🙂
Oatmeal is my favorite breakfast meal. I’ll take it hot or cold , plain or with dried fruits and honey. Not only is it healthy but it’s also filling and comforting especially on a cold morning or a sleepless night.
I’ve tried many variations of this popular breakfast over the past year thanks to that wonderful tool that’s out there called Pinterest.
Blueberry Baked Oatmeal with a side of Greek yogurt. I baked it last night and plan to have it for breakfast all week. It tastes like a fruit crisp. The bananas and the blueberries go very well together for a taste of sweetness with just a little bit of tart.
(Adapted from So, How’s It Taste?)
1/2 cup old-fashioned rolled oats
1/2 cup of agave almond granola
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract (opt.)
2 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.