Recipe: Baked Oatmeal with Blueberries and Bananas adapted from a post on SkinnyTaste.com
Even today, some of my favorite morning meals exist somewhere near the intersection between breakfast and dessert. Chocolate chip pancakes, for example. Or French toast smothered in maple syrup. This recipe, adapted from a post on the SkinnyTaste.com blog, also fits into that dessert/breakfast gray area. It's as tasty as a cobbler or a crumble, but without being decadent or terribly unhealthy.
- 2 ripe bananas, sliced into 1/2-inch slices
- 1 1/2 cups blueberries
- 1 cup uncooked quick oats
- 1/4 cup chopped pecans
- 1/2 teaspoon baking powder
- 1 tablespoon plus 3 tablespoons honey
- 1/4 teaspoon plus 1/2 teaspoon cinnamon
- pinch of salt
- 1 cup fat free or low-fat milk
- 1 egg
- 1 teaspoon vanilla extract
Preheat the oven to 375 degrees. Lightly grease a 8x8 or 9x9-inch ceramic baking dish; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 teaspoon of the cinnamon, 1 tablespoon of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half the nuts, baking powder, remaining 1/2 teaspoon of cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining 3 tablespoons of honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and pecans over the top.
Bake for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Servings: 6; Calories: 204.4; Fat: 4.4 g; Protein: 5.7 g; Carb: 38.3 g; Fiber: 4.0 g; Sugar: 22.9 g; Sodium: 76.8 mg (without salt)
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on Jan. 19, 2012.