Author: Melanie F. | Nutritious Eats adapted from Adapted from Super Natural Every Day by Heidi Swanson
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 4
a great make-ahead breakfast casserole that everyone will love. Easy to customize with different fruit and nuts.
Ingredients
1 cup rolled oats (use gluten free if needed)
¼ cup pecans, chopped and lightly toasted
½ teaspoon baking powder
¾ teaspoon ground cinnamon
Pinch of salt
¼ cup maple syrup, plus more for serving
1 cup non-dairy or low-fat milk
1 large egg
2 tablespoons unsalted butter or coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
2 ripe bananas, sliced into ½-inch thick pieces
¾ cup fresh blueberries
Instructions
Preheat oven to 375 degrees. Grease a 11x7 or 1 and ½-quart casserole dish with cooking spray.
In a medium bowl, toss together the oats, half of the pecans, the baking powder, cinnamon, and salt.
In a separate small bowl, whisk together the maple syrup, milk, egg, melted butter, and the vanilla.
Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the fresh blueberries over the top of the bananas, then cover the blueberries with the oat mixture. Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining blueberries and pecans over the top of the oats.
Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set. Remove the oatmeal from the oven and drizzle with maple syrup if desired.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/baked-banana-blueberry-oatmeal/