I’ve got plans for you this Sunday. Or whenever the next Sunday is that you are free. The plan involves doing yourself a huge favor by participating in a little breakfast meal prep and making this caramelized banana blueberry baked oatmeal. Trust me, you’ll thank yourself come Monday morning.
Let’s say we’re doing this all in the name of “self-care.” That’s a popular term these days. I don’t know about you, but I feel very cared for when I’ve taken a little time to meal prep my breakfasts and lunches for the work week before it starts. I’m thinking you all would like to do this too, especially since the terms “meal prep,” “meal planning” and “make ahead” are always trending on Pinterest.
If you’re not a traditional-style oatmeal lover, I’m going to ask you to try this caramelized banana blueberry baked oatmeal just once and see what you think. It’s nothing like the oatmeal you cook on the stovetop. It’s also nothing like “overnight oats” that you soak in your fridge. It’s very much like a baked custard, bread pudding-like situation. I wouldn’t call it creamy, but it can be if pour a little milk on top before eating. You’ve got options here!
This caramelized banana blueberry baked oatmeal is a twist on my Cherry Almond Baked Oatmeal, which is a blog recipe I’ve many, many times. It’s a favorite that is simple to make and customizable depending on the oatmeal mix-ins you have on hand. Nuts, fruit, chocolate chips, seeds, you name it – it all fits in this warm dish baked oatmeal goodness!
A bit on the caramelized banana part – yes, it sounds indulgent. But it’s really not all that bad. The measly 1/3 cup of brown sugar (or honey, or maple syrup, or whatever your jam is right now) + the bananas is what sweetens the entire dish. For the recipe photographing, I added the blueberries on top of the oat mixture, which I regretted a bit because they seemed to dry out during the baking. I’ve fixed this in the recipe below and am asking you to bake them underneath the oats so they stay nice and juicy!
- 3 tablespoons unsalted butter
- 1/3 cup dark brown sugar
- 2 large bananas , sliced in half lengthwise and then into half moon pieces
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup frozen wild blueberries
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups milk (I used 1%)
- 1 large egg
- Optional toppings: nut butter , maple syrup, extra milk
Preheat oven to 375 degrees F. Lightly grease a deep dish pie pan or a square baking dish (8x8 or 9x9).
Place a skillet over medium heat. Add the butter and brown sugar and melt, stirring to incorporate. Once the butter and sugar have melted together, stir in the sliced bananas. Simmer and cook over medium heat until the bananas are softened, about 3-4 minutes. Remove from heat, stir in the vanilla and cinnamon, and transfer the bananas to the bottom of your prepared baking dish.
Let the mixture cool slightly in the dish, and then add the blueberries on top of the bananas.
In a medium bowl, combine the oats, baking powder, and salt. Sprinkle the oat mixture evenly on top of the fruit mixture in the baking dish.
Measure out 2 cups of milk in a liquid measuring cup. Add the egg and whisk to combine. Pour the milk and egg mixture evenly over the oats.
Bake for 30-35 minutes until the mixture is set and lightly golden brown on top. Remove from heat and serve warm with desired toppings.
Oatmeal reheats beautifully in the microwave and will keep in the refrigerator for ready-to-eat breakfast for 3-4 days.
Did you make this caramelized banana blueberry baked oatmeal? If so, I’d love to hear how it turned out for you! Leave a comment below, or tag a picture of your dish on Twitter or Instagram with @Sweetcayenne5.0