I have never been a breakfast person. I struggle to eat in the morning, but if I skip it or put it off for too long, I start to feel sick. So I'm always on the lookout for good breakfast ideas that taste amazing and make me feel good. Too much sugar makes me feel terrible, and anything too heavy I can't get myself to eat. When I first tried this baked oatmeal I could not believe how good it was. I love a hot breakfast, and the hot blueberries burst in your mouth with so much flavor. The cooked banana add the right amount of natural sweetness to make it worth eating.
I usually cook this in a big pan to feed our family, but lately I've been preparing it in these RAMEKINS. They have lids which makes it easy to keep them in the fridge and pull them out to bake. When I use these, I do the first step - baking the fruit for 15 minutes - in all 4 of them at once. Then I pull them out, add the oat mixture, the wet ingredients, and the toppings, and then put the lids on and stick them in the fridge. Then I just have to bake them with the lids off for half an hour on the day I want to eat them. And they turn out just as amazing. If you are going to meal prep like this, it's best to use 2 egg whites rather than a whole egg because it stays good longer. Enjoy!
Recipe
Ingredients:
2 ripe bananas, sliced
1 1/2 cups blueberries
3/4 tsp cinnamon
1/4 cup honey or syrup
1 cup uncooked oats
1/3 cup chopped pecans
1/2 tsp baking powder
pinch of salt
1 cup milk
1 egg
1 tsp vanilla
Instructions:
Preheat the oven to 375 degrees. Lightly spray an 8X8 ceramic dish. Arrange the banana slices in a single layer on the bottom of the dish. Sprinkle half the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 Tbsp of the honey/syrup, and cover with a lid or foil. Bake for 15 minutes. In a bowl combine the oats, half the nuts, baking powder, salt, and the remaining cinnamon and stir together. In a separate bowl whisk together the remaining honey, milk, egg, and vanilla. Remove the bananas from the oven, pour the oat mixture over the bananas and blueberries. Pour the milk mixture over the oats. Sprinkle remaining blueberries and nuts over the top. Bake the oatmeal for 30 minutes. Serve warm.
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