Y’all, I’ve discovered a new breakfast obsession. I’ve always been a huge oatmeal fan (I go through phases when I eat it on the daily), but only recently have I discovered the phenomenon that is baked oatmeal. Made with a bit of egg, milk, and bananas, this version is a cross between bread pudding and banana bread (dreamy), but since it’s made with oats, it’s way healthier and free of gluten and wheat. Packed with seeds, nuts, and blueberries, this makes a satisfying breakfast that will also give you tons of energy to power through a busy morning.
I created this particular combination for the garden party brunch I posted about yesterday, and it was a smash hit with all the girls. It’s beautiful without being fussy; worthy of a “special” meal but easy enough to make on a normal morning. Exactly as a great breakfast should be.
One of baked oatmeal’s best qualities is that most of the prep work can be done the night before, which comes in handy if you’re hosting a brunch or simply prepping for the weekday AM rush. I mixed up all the dry ingredients in one bowl, then combined the eggs, milk and vanilla in a second bowl and popped it in the fridge. In the morning, all that was left to do was add the melted butter, combine the wet and dry ingredients, and pop it in the oven to bake.
2 cups old-fashioned rolled oats
- 2/3 cup light brown sugar
- 1 cup pecans, divided
- 1/2 cup pumpkin seeds, divided
- 2/3 cup unsweetened coconut flakes, divided
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
- 2 large eggs
- 2 cups milk or almond milk
- 1 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 2 bananas, cut into slices
- 2/3 cup blueberries, divided
- Preheat oven to 350°F and spray a large baking dish with nonstick cooking spray
- in a mixing bowl, add the oats, brown sugar, 3/4 cup of the pecans, 1/4 cup of the pumpkin seeds, 1/3 cup of the coconut flake, baking powder, cinnamon, and salt, and thoroughly combine.
- in a separate mixing bowl, add the eggs, milk, and vanilla extract and whisk until the eggs are completely combined.
- Pour the egg mixture and the melted butter into the dry ingredients and combine.
- in a large baking dish, arrange the sliced bananas into one even layer, then sprinkle half of the blueberries over the bananas.
- pour the oat mixture over the bananas and blueberries.
- evenly distribute the remaining pecans, pumpkin seeds, coconut flakes, and blueberries on the top of the oats.
- Bake for 45 minutes, until the top is golden and the oats are set throughout. Serve warm, or refrigerate and reheat the next day.
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