I blogged about this recipe a few months ago. It’s an easy breakfast meal that you can make on Sunday and eat throughout the week (if there are any leftovers). I used native Maine blueberries, which I buy in bulk each summer.
1 cup old-fashioned rolled oats
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup real maple syrup
1 cup 1% milk (skim will work also)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries fresh or frozen, divided
- Preheat the oven to 375F°
- Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, baking powder, cinnamon, and salt. In a separate bowl combine the syrup, milk, egg, butter, and vanilla.
- Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the blueberries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
- Sprinkle the remaining blueberries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool before serving.
Recipe adapted from So How’s It Taste