Berry Baked Oatmeal

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I love breakfast, especially on the weekend when you can take a little more time to prepare something for yourself or your loved ones.  I recently made this recipe over the 4th of July for a group of us who were staying at my friend house for the long weekends and it was so good I made it again the following weekend for another different group of friends.  The original recipe is a Martha Stewart recipe, but I modified it based on the way I like to eat and I don't think you miss anything in the final dish.  First, I didn't use dairy milk.  I try to avoid dairy as much as possible (with the exception of the occasional cheese or yogurt).  I used almond milk, but you could also use cashew milk or even coconut milk.  Second, I cut out the sugar.  To Martha's credit there wasn't that much in the recipe to start with, but I don't think you need any added sugar between the sweetness of the bananas and berries.  Lastly, I cut out the butter.  Again, there wasn't too much in the original recipe and I did make the first bake with the butter; however, I just didn't feel it added that much to the recipe and was just a simpler easier recipe without it.  This recipe is really easy and so yummy.  You can certainly make it ahead and reheat it.  I will be definitely making this recipe just for myself and enjoying a square all week long! 

Approximate time: 50 minutes 

Serves 6 

  • 8-inch baking square dish
  • 2 cups of gluten-free oats
  • 1/2 cup of walnuts or almonds (ground in a food processor or chopped rough by hand)
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 cups almond milk or any other non-dairy milk of your choice
  • 1 large egg
  • 2 bananas sliced into 1/4 inch rounds
  • 2 cups of mixed berries (I used a combo of blueberries, raspberries and strawberries) 

1. Preheat oven to 375 degrees.  Coat the bottom and sides of an 8-inch baking square dish.  I used an olive oil spray.  

2. Combine oats, cinnamon, baking powder and half of the chopped nuts in a bowl and stir together. 

3. Whisk egg into milk and add vanilla extract and mix well.  

4. Line bottom of your 8-inch baking dish with the banana slices.  Sprinkle 2/3 of your berry combo over the banana slices and then cover the fruit layers with the oat mixture.

5. Slowly drizzle the milk mixture over the oats.  You can tap the baking dish on your kitchen surface if you need to distribute the milk mixture easy.  

6. Spread the rest of your berry mixture and nuts over the top.

7. Bake the oatmeal for approximately 35 to 40 minutes.  You want to let it cool for at leas a few minutes before serving.  You can serve this in a bowl with a scoop of plain yogurt and a drizzle of maple syrup for extra decadence, but the oatmeal bake is delicious on it's own.