This recipe is perfect for a back to school morning. Make it the night before and either bake it then, or bake it in the morning. Double the batch and you can freeze leftovers as a easy grab-and-go breakfast during the week.
Loaded with wholesome oats and flavorful bananas and blueberries, you are sure to enjoy this version of one of our favorite breakfasts!
Banana Blueberry Baked Oatmeal
- 1/2 C applesauce, unsweetened
- 1/2 C brown sugar (no need to pack this one)
- 1 egg
- 3 C oats (quick or old fashioned, or a mix)
- 2 tsp. baking powder
- Pinch of salt
- dash of cinnamon
- 1 C milk (add 1/4 C milk if you make the night before)
- Splash of vanilla
- 1/2 C fresh or frozen blueberries
- 1-2 medium bananas
In a large bowl combine 1/2 C applesauce, 1/2 C brown sugar and 1 egg. Stir well. Add in 3 C oats, 2 tsp. baking powder, a pinch of salt, a dash of cinnamon and 1 C milk. If you are making this the night before and not baking it immediately, add an additional 1/4 C milk. Stir in a splash of vanilla.
Carefully stir in the blueberries. Then, slice up your banana(s) into thin slices.
Lightly grease a 9x9 glass baking dish and arrange 1/3 of the banana slices on the bottom of the dish. Pour half of the oat mixture over the top. Then arrange 1/3 of the slices of banana over the top of the oats. Top with remaining oat mixture. Arrange bananas over the top.
If you are baking immediately, place the baked oatmeal in an over heated to 350 degrees F and bake for 35-40 minutes until the center is set. If you are not baking right away, cover and refrigerate overnight until you are ready to bake. Place the pan in a cold oven and then turn the temperature on to bake and bake at 350 for 35-40 minutes until warmed throughout and the center is set.
Serve warm, sliced or in a bowl with milk.
This would also make a great after school snack cake!