Breakfast Baked Oatmeal With Blueberries and Bananas
This delicious protein baked oatmeal with fruit, nuts, almond milk, coconut oil is a healthy and different alternative for your regular morning cooked oatmeal.
Servings: 18
Calories: 373kcal
Ingredients
- 4 ½ cups rolled oats not instant
- 1 cup walnut pieces toasted and chopped
- ½ cup light brown sugar packed
- 4 scoops vanilla protein powder -- ours is lightly sweetened. If you use unsweetened increase the brown sugar to ⅔ cup
- 2 teaspoons aluminum-free baking powder
- 1 Tablespoon ground cinnamon
- Scant 1 teaspoon fine grain sea salt
- 4 cups almond milk
- 2 large eggs
- 5 Tablespoons melted coconut oil and cooled slightly
- 4 teaspoons pure vanilla extract
- 4 ripe bananas cut into ½-inch pieces
- 3 cups blueberries or berries of choice
- ½ cup lightly toasted coconut
Instructions
- Preheat the oven to 375 F with a rack in the top third of the oven. Generously butter the inside of a 15 x 10 baking dish.
- In a bowl, mix together the oats, half the walnuts, the sugar, the baking powder, cinnamon, protein powder, and salt.
- In another bowl, whisk together the milk, eggs, coconut oil, and vanilla.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle ⅔ of the berries over the top. Cover the fruit with the oat mixture. slowly drizzle the milk mixture over the oats. Gently tap the baking dish several times on the countertop to make sure the milk mixture fills in through the oats. Scatter the remaining berries and remaining walnuts across the top. Sprinkle the toasted coconut over the walnuts and berries.
- Bake for 35 to 45 minutes, until the tip is nicely golden and the oat mixture has set. A toothpick stuck in the middle of the dish should come out moist but not runny. If the top is browning too quickly loosely top with aluminum foil.
- Drizzle with some maple syrup if you want it a bit sweeter or sweetened whipped cream. The second time we ate this for breakfast we mixed a scoop of protein powder with ⅓ cup plain yogurt and put it over both our oatmeal bake.
Notes
- We doubled the recipe and froze the extra. If you like you can easily halve the recipe and make this in a 8-in square baking dish.
- For optimum taste, we always toast our walnuts and coconut before adding them to the rest of the ingredients. In fact, we do this whenever we use nuts or coconut in a recipe.
- Use whatever milk you like. We've made it with regular milk and also cashew. The breakfast baked oats was outstanding without too much of a difference.
- We always have vanilla protein powder on hand so that's what we use. If you have unsweetened protein powder, increase the brown sugar to ⅔ cup.
- A toothpick stuck in the middle of the breakfast baked oatmeal should come out moist but not runny. If the top is browning too quickly, loosely top it with aluminum foil.
Nutrition
Serving: 18g | Calories: 373kcal | Carbohydrates: 47g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 127mg | Potassium: 431mg | Fiber: 6g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 7.2mg | Calcium: 179mg | Iron: 2.2mg