Description
This easy baked oatmeal recipe comes together in just one bowl and bakes up perfectly tender with a slightly crisp top. Packed with wholesome ingredients, it’s a delicious make-ahead breakfast that reheats beautifully.
Ingredients
Scale
For the Crust:
- For the oatmeal base:
- 2 cups old-fashioned rolled oats
- 1/3 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans
- 1 cup fresh or frozen blueberries (do not thaw)
- For the wet ingredients:
- 2 cups milk (any kind)
- 1 large egg
- 3 Tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1 ripe banana, mashed (about 1/2 cup)
- For topping (optional):
- 2 Tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9-inch square or round baking pan.
- In a large bowl, whisk the oats, brown sugar, baking powder, cinnamon, and salt together. Stir in the nuts and blueberries.
- In another bowl, whisk the milk, egg, melted butter, vanilla, and mashed banana together.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Pour the mixture into the prepared baking pan. If desired, sprinkle the top with brown sugar and cinnamon.
- Bake for 35–40 minutes or until the top is golden and the oatmeal is set. Remove from the oven and let cool for 5 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave or oven. For a dairy-free version, use almond milk and coconut oil instead of butter.