Baked Oatmeal {with Bananas and Blackberries}

I have loved oatmeal ever since I was a little kid. I grew up making those little instant packets for breakfast before school (the maple and brown sugar ones were my favorite). But now that I’m an adult, I like making the real stuff. Real oatmeal to me is always old-fashioned oats and is always made on the stove. At least that’s what I thought until I came across this recipe for baked oatmeal in Heidi Swanson’s Super Natural Every Day (probably my favorite cookbook right now). Apparently, oatmeal can be made in the oven and it is pretty amazing.

Bananas and blackberries line the bottom of the dish, while the oatmeal is flavored with walnuts, cinnamon, vanilla, and maple syrup. It’s my idea of the perfect one dish breakfast and I can’t wait to make it again, perhaps with some other fruits and spices.

Baked Oatmeal {with Bananas and Blackberries}
Adapted from Super Natural Every Day

I got some lovely blackberries in my local produce box this week so that’s why I used blackberries, but you could easily use any other berry or mix of berries that you like (Heidi’s favorite version is made with huckleberries).

2 cups old fashioned rolled oats
1/2 cup walnut pieces, toasted and chopped, divided
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
Scant 1/2 teaspoon fine grain sea salt
2 cups milk
1 large egg
1/3 cup maple syrup, plus more for serving
3 tablespoons unsalted butter, melted and cooled slightly, divided
2 teaspoons vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 pint blackberries or any other berries you like, divided
Turbinado sugar, for sprinkling (optional, but I think it makes it look prettier)

Heat the oven to 375 degrees with the oven rack in the top third of the oven. Generously butter an 8-inch square baking dish.

In a medium bowl, whisk together the oats, half of the walnuts, cinnamon, baking powder, and salt, and set aside. In another bowl, whisk together the milk, egg, maple syrup, half of the melted butter, and vanilla.

Place the banana pieces in the buttered baking dish in a single layer. Add two-thirds of the blackberries on top of the bananas. Cover the fruit with the reserved oat mixture. Then slowly pour the milk mixture over the oats. Gently tap the baking dish on the counter a couple of times to make sure the milk has reached all the oats. Sprinkle the remaining blackberries and walnuts on top.

Bake for 35 to 45 minutes, until the top is golden and the oatmeal has set. Cool for a few minutes, then drizzle on the remaining melted butter and sprinkle with turbinado sugar if using. Serve with maple syrup alongside for those who want more sweetness.

Makes enough for 6 generous portions, or 12 as a part of a larger spread.

See more: Bananas • Blackberries • Breakfast • Fruit • Nuts • Oats • Whole Grain