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What to serve guests in the morning? It bakes while you prepare coffee, slice fruit, and take a moment of quiet before this happens.

Oatmeal hasn’t been my kid’s thing, since he was a baby. Now that I think about it, maybe he always hated oatmeal but couldn’t avoid spoon-feeding. Once he could hold a spoon, it never went in the direction of oatmeal’s mushy consistency, absence of color, and the lack of flavor, despite offers of brown sugar and fruit toppings. I wonder why? Oatmeal cookies – yes, oatmeal – no, until now.

Oatmeal, aside from those preservative-laden instant packets, is often trickier to prepare than we think. My attempt from steel-cut oats always takes longer than planned, which means it’s never possible on weekday mornings. One favorite method is the night-before; cook ten minutes, leave covered on the stove overnight, and a reheat it in the morning, but it still didn’t appeal to my son.

I found this recipe on one of my favorite sites, which bakes in typical toppings without much nutritional assault. The result is a warm breakfast meal, that lands at the intersection of oatmeal and cobbler. Because I’ve had repeated oatmeal rejection, I served this one with a small scoop of ice cream. This isn’t the first time I swapped dessert for breakfast. Even served with ice cream, banana blueberry baked oatmeal is much more nutritious than donuts, cereal, and instant oatmeal. Success. He evenfinished it off for an afterschool snack that day.

a la mode

Now that he eats oatmeal with his own spoon, I don’t need ice cream. Should I try spoon-feeding cauliflower to him, hmm.

Happy Thanksgiving.

banana & blueberry baked oatmeal

For a crowd, simply double the recipe adjust the serving dish accordingly. This recipe makes a rather thin layer, full of crispy surface, but it will be deliciously creamy in a deeper serving dish.

preptime: 10 min 4 servings

baketime: 35-40 min

  • 1 cup rolled oats (use gluten free if needed)
  • 1/4 cup pecans, chopped and lightly toasted (10 min 325°)
  • 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • Pinch of salt
  • 1/4 cup maple syrup, plus more for serving
  • 1 cup milk
  • 1 large egg
  • 2 Tbsp unsalted butter or coconut oil, melted and cooled slightly
  • 1 tsp vanilla extract
  • 2 ripe bananas, sliced into 1/2-inch thick pieces
  • 3/4 cup fresh blueberries
  1. Preheat oven to 375 degrees. Grease a 11 x 7 or 11/2-quart casserole dish with cooking spray.
  2. In a medium bowl, toss together oats, half of the pecans, baking powder, cinnamon, and salt.
  3. In a separate small bowl, whisk together maple syrup, milk, egg, melted butter, and vanilla.
  4. Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the fresh blueberries over the top of the bananas, then cover the blueberries with the oat mixture. Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining blueberries and pecans over the top of the oats.
  5. Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set. Remove the oatmeal from the oven and drizzle with maple syrup if desired.


  • Do-ahead: Toast pecans. Combine dry ingredients (#2), cover and leave on prep counter, next to cleaned blueberries, the uncut bananas and prepped baking dish. Combine wet ingredients (#3) and refrigerate. In the morning, complete the recipe, and bake.
recipe adapted from Nutritious Eats and provided by your friends at crunchtimefood.com


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