Stephanie
Bronze Post Medal for All Time! 162 Posts 
Not only is baked blueberry banana oatmeal hearty and nutrient dense, it tastes really good. I double the recipe and freeze half in single serving portions for quick breakfasts on the run.
Total Time: 45 Minutes
Yield: 6
Source: Muscle & Fitness Hers Magazine
Ingredients:
- 2 cups rolled oats
- 1/2 cup chopped walnuts
- 1/3 cup sugar or 1/4 cup honey
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt (optional)
- 2 cups light soy milk (I used vanilla flavor)
- 2 eggs
- 1/4 cup butter (original recipe called for trans-fat free tub margarine)
- 2 tsp vanilla extract
- 2 ripe bananas
- 2 cups blueberries (fresh or frozen and thawed)
- brown sugar, to taste
Steps:
- Preheat oven to 375 degrees F. Grease the inside of an 8-inch square baking dish. Use 9x13-inch pan if doubling.
- Toast walnuts. I used the toaster oven.
- Slice banana into 1/2 inch pieces and arrange in bottom of pan. Sprinkle 1 1/2 cup blueberries on the bananas.
- In a medium mixing bowl, combine oats, 1/2 the walnuts, baking powder, cinnamon, and salt, if desired. If using sugar, add here. If using honey, it will go in the wet ingredients. Cover fruit with the oat mixture.
- Using the same medium bowl, combine honey (if using), milk, eggs, butter, and vanilla extract. Pour milk/egg mixture over the fruit and oats, making sure it covers them completely.
- Sprinkle remaining berries and walnuts over the top.
- Bake 30-45 minutes or until golden brown and the center is set. Remove from the oven. Let cool for 5-10 minutes before cutting. Serve warm. If desired, sprinkle with brown sugar before serving.
- Store in refrigerator. Can be frozen and reheated later.
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