Banana Berry Baked Oatmeal
This Banana Berry Baked Oatmeal is my new jam. It is a great breakfast to prep ahead on a Sunday or Monday and then enjoy throughout the week!
Is there such a thing as post vacation hangover? If so, I’m in the thick of it. We spent 2 weeks on the road and packed SO much into our 14 days. We traveled all over New York visiting family, spending time with friends, and exploring the city. We got home late last night and I’m pooped. Today I feel like I’m in a bit of a fog. I have a bazillion loads of laundry to do and so many emails to return but all I really want to do is ignore it all.
It’s a funny thing being away from home for a long period. I’m always equally torn between wanting to get back into my own kitchen and cook my own food and wishing I could still be on vacation, ordering room service and eating out. Today was the first morning I’ve made my own coffee is weeks. While it felt good to enjoy my cup on the couch and snuggle the dogs, it so wasn’t the foamy cappuccinos I’ve gotten accustomed to. You feel me?
I always come home with the best intentions to eat better and get back on track after eating on the road. I usually keep it in check while we’re vacationing but this go around I kind of did it up. My grocery list this week is filled with a ton of fruit and veggies, lean proteins, and whole grains. What’s not on my list is bagels, pizza slices, ice cream, black and white cookies, and daily cappuccinos- my daily staples while in New York.
The kids are doing camps this week and my husband is traveling for work so I’m taking the next few days to get ahead on work and organize my office- a project I’ve been putting off for months. I’m not planning on a bunch of meal prep other than a few lunch basics that the kids can make themselves and this Banana Berry Baked Oatmeal. I’ve got to ease back into this reality thing, you know? 🙂
This make ahead oatmeal bake is my new favorite. While it’s a great breakfast to serve a crowd, I tend to make it on the weekend and then reheat it throughout the week for easy breakfasts. I like it best served warm so I either eat it right out of the oven or microwave it a bit the morning of. My favorite way to eat it is drizzled with a bit of honey or maple syrup and gentle pour of cream but when I’m not feeling super indulgent, I eat it with a scoop of Greek yogurt and more fresh berries. Either way it’s delicious!! (But let’s be real- the honey cream combo is SO much better.)
Have a great week and thanks for reading. xoxo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
Baked oatmeal loaded with berries and bananas. Gluten and dairy free!
- 2 cups rolled oats (use gluten free if necessary)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup brown sugar
- 2 cups almond milk (or any kind of milk you like)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons melted coconut oil
- 1 banana, sliced
- 1 1/2 cups mixed berries
- 1 tablespoon sugar
- Preheat oven to 350F degrees.
- Butter a 6-qt or similar size baking dish. A glass 9×9 dish would work well too.
- In a medium bowl, combine oats, baking powder, cinnamon, salt and brown sugar.
- In another bowl, combine milk, eggs, vanilla and melted coconut oil. Use a whisk to incorporate eggs and mix well. Pour the wet mixture over the oat mixture and stir in 1 cup of the berries.
- Pour the oatmeal into prepared dish. Sprinkle the top with remaining 1/2 cup berries and the sliced banana. Bake for 35-45 minutes until oatmeal is set in the middle and the top is just starting to brown. Remove baked oatmeal from oven and sprinkle with 1 tablespoon of sugar. Return oatmeal to oven, turn oven to broil, and cook for 1-3 minutes until oatmeal top is golden and starting to candy.
- Remove from oven and let cool slightly. Serve oatmeal with a scoop of Greek yogurt or drizzle of cream and a few fresh berries. This is best served warm. Store leftovers in the fridge and rewarm in the microwave before eating.