Baked Oatmeal

This is my new favorite breakfast. I’ve been making it for months now – I prepare it on a Sunday, and then it’s my “go-to” breakfast throughout the week. But it’s going to be perfect for this family getaway, because I can make/bake it in advance, and then when each person wakes up they can serve themselves and easily re-heat the oatmeal themselves. You can use any nut you want (I usually use sliced almonds) and any berry that you like. So so good!


2 cups rolled oats
1/2 cup almond or walnut pieces, toasted and chopped
1/3 cup natural cane sugar or maple syrup, plus more for serving
1 tsp baking powder
1 1/2 tsp ground cinnamon
Scant 1/2 tsp fine-grain sea salt
2 cups milk
1 large egg
3 TBSP unsalted butter, melted and cooled slightly
2 tsp pure vanilla extract
2 ripe bananas, cut into 1/2-inch
1 1/2 cups blueberries, or mixed berries



  1. Preheat the oven to 375 degrees F with a rack in the top third of the oven. Generously butter or spray with cooking spray the inside of an 8-inch square baking dish. In a bowl, mix together the oats, half the nuts, the sugar, if using, the baking powder, cinnamon, and salt.
  2. In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
  3. Arrange the bananas in a single layer in the bottom of the prepared baking dish.
  4. Sprinkle two-thirds of the berries over the top.
  5. Cover the fruit with the oat mixture.
  6. Slowly drizzle the milk mixture over the oats.
  7. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
  8. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.