July 14, 2012

Baked Oatmeal with Blueberries, Bananas & Walnuts

We harvested so many sweet blueberries from the garden yesterday and I decided to use them in baked oatmeal.  This has a soft banana base with sweet blueberries, warm oatmeal and crunchy walnuts throughout, and a crisp topping.  Drizzle some maple syrup on top and you'll be in heaven -- a wonderful way to start the day!  Delicious and heart healthy, all in one dish! 

Modified from Skinny Taste
  • 2 ripe bananas, sliced into 1/2-inch pieces 
  • 1 c blueberries
  • 1 c quick oats, uncooked 
  • 1/4 c walnuts, chopped 
  • 2 tbsp flax seed 
  • 1 tbsp wheat germ 
  • 1 tbsp brown sugar
  • 1 tsp baking powder 
  • 1/2 tsp ground cinnamon 
  • 1/8 tsp salt 
  • 1 c skim milk, warmed 
  • 1/4 low fat maple syrup 
  • 1 large egg, room temperature 
  • 1 tbsp butter, melted
  • 2 tsp pure vanilla extract 


Preheat oven to 375 degrees.  

In a medium bowl, combine the oats, half of the walnuts, flax seed, wheat germ, brown sugar, baking powder, cinnamon and salt.  Set aside. 

In another medium bowl, whisk together the milk, maple syrup, egg, butter and vanilla extract.  Set aside. 

Lightly grease a 2 quart baking dish.  Arrange the banana slices in a single layer in the bottom of the dish.  Add half of the blueberries on top of the banana slices.  

Evenly sprinkle the oat mixture on top.  Pour the milk mixture evenly over the oats.  Add the remaining blueberries and walnuts to the top.

Bake for 35 to 40 minutes, or until the oats are set and the top is golden brown.

Allow to cool for 5 minutes in the baking dish before serving.  

Serve with a side of maple syrup for drizzling. 


Blueberries from the garden

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