If you read other food blogs, than you have heard about Heidi Swanson’s new book Super Natural Every Day. I picked this book up at B&N in an airport and spent an entire flight drooling over the beautiful pictures. I am not a big breakfast eater. I know that I should be one, but I just do not like to eat as soon as I wake up. Ultimately, what happens is I get everyone else breakfast, and then I am so over it, I skip it altogether. I also am not a fan of eggs. Healthy breakfasts usually revolve around eggs and I just cannot get them down. What I do enjoy is sweet breakfast, pancakes, waffles, etc. Not so healthy. When I found this baked oatmeal recipe in Heidi’s book, I knew that I would like it, and it is a pretty healthy version of something on the sweetish side.
I also like this recipe because you can change out the fruits and make it any way you want. Use whatever you have on hand, in season, and looks good. Peaches and raspberries, apples and pecans, blueberries. The possibilities are endless.
2 cups rolled oats
1/2 cup toasted and chopped walnut pieces
1/3 cup natural cane sugar or maple syrup (and more syrup for serving)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
2 cups milk
1 egg
3 Tablespoons butter melted and cooled slightly
2 teaspoon vanilla
2 bananas
1 1/2 cups blackberries (blueberries, raspberries, or a mixture)
Mix together the oats, half of the walnuts, sugar, baking powder, cinnamon, and salt. Set aside.
In another bowl, whisk together the milk, egg, butter, and vanilla.
Generously butter the bottom of an 8-inch pan and add sliced bananas and half of the blackberries.
Add the oat mixture to the top of the fruit.
Pour the milk mixture over the oats. Use a spoon to make sure the milk mixture is incorporated throughout the oats.
Add the remaining walnuts and blackberries.
Bake in a preheated 375 degree oven with the rack in the top third of the oven for 35 to 45 minutes. The top should be golden and the oatmeal should be set.
Let the oatmeal cool for a few minutes and serve with maple syrup and if you are really feeling wild, more melted butter.
Ingredients
- 2 cups rolled oats
- 1/2 cup toasted and chopped walnut pieces
- 1/3 cup natural cane sugar or maple syrup (and more syrup for serving)
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 2 cups milk
- 1 egg
- 3 Tablespoons butter melted and cooled slightly
- 2 teaspoon vanilla
- 2 bananas
- 1 1/2 cups blackberries (blueberries, raspberries, or a mixture)
Instructions
- Mix together the oats, half of the walnuts, sugar, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the milk, egg, butter, and vanilla.
- Generously butter the bottom of an 8-inch pan and add sliced bananas and half of the blackberries.
- Add the oat mixture to the top of the fruit.
- Pour the milk mixture over the oats. Use a spoon to make sure the milk mixture is incorporated throughout the oats.
- Add the remaining walnuts and blackberries.
- Bake in a preheated 375 degree oven with the rack in the top third of the oven for 35 to 45 minutes. The top should be golden and the oatmeal should be set.
- Let the oatmeal cool for a few minutes and serve with maple syrup and if you are really feeling wild, more melted butter.
{ 50 comments… read them below or add one }
This recipe is on me to make list too, it looks delicious! Your photographs are gorgeous, as always. Tomorrow I start with my first week with menu planning and if that works like I hope it will I will put this blake oatmeal,or a versionof it, on my planning for next week. Fun! (I feel so organized and grown up now
)
karin recently posted..Fading- Growing
thank you Karin. Menu planning is the best thing ever. It makes life so much easier.
This looks delicious! I love Heidi Swanson’s books, her recipes and photography are beautiful.
me too. They make me want to be the healthiest eater ever.
We eat a lot of oatmeal in our house but I’ve never baked it. This is perfect for busy mornings or feeding a large crowd. Definitely will give it a try! Once again, your pics are mouthwatering.
I had never baked it either, it is really easy and really good.
I definitely gonna make this!
Tine recently posted..Gingerbread Speculoos Vice Cream
you will love it! Warm and cozy.
I love this idea! Breakfast this weekend, for sure.
it is a perfect and healthy weekend breakfast. So cozy.
I feel like baked oatmeal sounds so cozy and warm! Our weather here is re-freaking-diculous (think rain + cold + wind… sheesh) so anything cozy sound delicious right about now
It is really cozy and warm. The weather here is nutty too. Rain and storms in June in unheard of.
I would get out of bed early for this! Delish! I am making this Saturday!
Now let’s be reasonable. Baked Oatmeal tastes good at all hours, no need to get out of bed.
I absolutely love your website and have been following for some time now. I love your recipes, your photographs, and your witty sense of humor.
My sister, mother, and I are all obsessed with baked oatmeal. It’s so hearty and really has a dessert-like taste. We cut it into squares, then wrap in plastic wrap, and reheat in the morning. (Obviously I am not a morning person!)
I am looking for an idea and I hope you can help. I like to make homemade gifts for my son’s teachers and therapists but I need some new ideas. I have already given mini cheesecakes, chocolate covered pretzels, chocolate & caramel apples, loads of cookies, and a fruit tart. I need some new ideas, but here’s the challenge; he has 3 teachers and 9 therapists/bus drivers/the nurse etc. Help!
thank you Kate! That is so nice to hear. How about jars of caramel sauce or homemade chocolate sauce? Cute jars and a tag and you are all set.
http://www.bakedbree.com/caramel-sauce
http://thishomemadelife.com/homemade-chocolate-syrup
Wow, I didn’t know I could feel so excited about oatmeal! Will be making it this weekend! (Also, I concur, gorgeous photos, too.)
Shawna {The Blue Muse} recently posted..Project Green Thumbs Season III- Kicking my yards butt front and back
Thank you Shawna!
I just recently made a recipe very similar to this. I was wondering how long it stays good. I was thinking of making it on the weekend and taking it to work to eat in the morning for breakfast there. Any ideas on how to store and how long?
I really am not sure, maybe 2-3 days?
While I love your recipes and have made several already, this is the second time I have noticed those gorgeous napkins in your photos and I have to ask where you got them?! (Totally silly, I know, but thanks)
not silly at all, they are from World Market.
I love baked oatmeal—one of my favorite weekend breakfasts and its perfect to serve overnight guests! Instead of maple syrup, we usually serve ours with a little bit of warmed milk that you can pour over it. SO good!
natalie (the sweets life) recently posted..Parmesan Asparagus with Poached Eggs
milk sounds good on top. Will keep that in mind for next time.
I am really big on making batches of things to eat on throughout the week, rather than just making one meal at a time (does that make sense?). How long will this stay good in the refridgerator?
It does make sense, good sense, but in all honesty, I am not sure. I would say 3-4 days?
This looks delicious, and I have all ingredients except the baking powder. Is there a substitution you could suggest? I recall that baking powder helps keep things light and airy, and I’d hate to turn your recipe into an oatmeal brick.
I would leave it and see how it goes. Baking powder gives this a little lift, but would be good without it. You can use baking soda and cream of tartar, here is how to use it:
http://chemistry.about.com/od/foodchemistryfaqs/f/powdersoda.htm
Thanks for the alternative. Since I didn’t have cream of tartar and had to go to the store today anyway, I bought some baking powder. The oatmeal came out quite nice, though a bit sweet for me. Next time I’ll probably use maple syrup instead of the cane sugar, and decrease the amount. I’m curious to see how it’ll hold up in the fridge overnight. (Leftovers, mmmmmm.)
Let me know how it goes, people ask me that question a lot.
It dries out a little in the fridge, but it holds up pretty well. Not bad cold; better when re-heated. On reflection, if I’m going to have oatmeal for breakfast, I prefer my quickie combo of rolled oats + currants + sunflower seeds. Fast, healthy and much lower in calories and sugar (which I have to be aware of since diabetes runs in my family. I don’t have it and don’t want to get it). That said, I do like to try new recipes, and this one was fun to try.
thanks for letting us know Hazel!
I am a cook at the Lions Gate Inn B&B, I tried your recipe this past weekend. I loved how simple it was to make, the taste was amazing. I will make this again and won’t forget to spray my pan so it won’t stick…my mistake with this recipe. Thanks
I have made that mistake too. Hope that it comes out better next time.
My father worked for Quaker Oats for 40 years. In all those years I never heard of baked oatmeal. What was I missing? This was delicious. I used frozen wild blackberries that we pick around our house and maple syrup that we also make every year. Incredible yummyness! This looks like one of those recipes that can be altered to use what’s on hand too. We all loved it. Thanks much.
Wow Bill! 40 years at Quaker Oats? That is amazing. Glad that you liked this. I like it with apples a lot too.
Oh my word, this was super easy and so yummy! My girls (3 and 4) each ate a whole bowl…and I made it up the night before so all I had to do was throw it in the oven. Thanks for a great recipe!
You are welcome Kizzie!
Agreed, great pics. And those blackberries look incredible. How long should these keep? If I made a batch on the weekend, would they still be good for packing in school lunches by next Friday? Provided the kids and my husband didn’t eat them all by then!
I am not really sure, but at least a few days. My fear is that it would really dry out.
Ok, first off, I LOVE your blog name! Since I’m a Bree, too, and I’m passionate about cooking, I am thrilled to have found your website.
I found you when I Googled “baked oatmeal” and I am very excited to try your version tomorrow morning. Thank you for the recipe!
thank you Bree, I hope that you like it!
What if you didn’t want the fruit or walnuts in the baked oatmeal, would the recipe stay the same??
Yes, it would.
Thanks so much for the healthier version of baked oatmeal! My husband made this yummy breakfast this morning with help from the 8 month old, so I could get a little more sleep. A spoonful of Greek yogurt on top was great or a splash of milk. He used coconut flakes, flax seeds, dried cranberries, and walnuts. Yum! Thanks for posting it!
What a nice husband! That sounds like a really good combination.
any idea how many calories per serving?
I really do not. Sorry!
Hi Bree….
I was actually having visions of baked oatmeal while I was waking up this fine Sunday morning. I was even developing a recipe in my head. Then I got up. Googled baked oatmeal. To my surprise (shock) I found many recipes. I don’t remember hearing of it before so I was happy to have some guidance – I would have done it differently, according to the recipe in my head.
Of all the recipes I reviewed this morning, I found yours to be more to my liking and decided to use it as my template. I adapted your recipe for my own use, enjoyed a wonderful breakfast with my husband, then posted the photos and recipe on my blog, Channeling Mom. I hope you don’t mind. I added a link to your recipe in hopes that others will look at your site too.
http://channelingmom.wordpress.com/recipes/baked-oatmeal/
Thanks for sharing your recipe.
Take Care,
helen’s daughter
helen’s daughter recently posted..New Sunday Breakfast Treat
Not at all! I am glad that you dream became a reality.
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