Lately, my mornings have been getting tighter and tighter on time, so I have been in search of a quick breakfast that needs little to no work to eat before I head out for the day. I haven’t been in the mood for eggs lately, so things like my sweet potato vegetable frittata and egg breakfast casserole didn’t sound good to me, and I wasn’t in the mood for the texture of overnight oats. I am weird about food, not only do I crave things based on savory vs. sweet, but also by mouthfeel. Sometimes I want crunchy, sometimes I want to bite into something, sometimes I want cold…you get the picture. Anyone, boring story short, I was in the mood for oatmeal but not in the traditional or overnight form, and that’s when I decided on a baked oatmeal.
I did what I always do and searched the web for a baked oatmeal recipe and settled on this one from Skinnytaste.com. Of course, I changed the recipe a bit, because I always change recipes, and I decided to pack my baked oatmeal with protein. I stuck with the same base of blueberries and banana, except I used frozen blueberries because that is what I had, and my banana’s weren’t super ripe, but still sweet enough. In fact, I originally followed the recipe and added the 1/4 of honey that it called for, but actually found it not necessary to use that much, so in future batches I reduced that amount, even with less ripe bananas. I added two servings of Vega Vanilla Protein powder for additional protein, and added 1/2 cup extra almond milk to offset the extra dry ingredients. Originally I added four scoops because I apparently haven’t mastered the art of reading yet, and thought I needed two scoops per serving, but it was only one. After I cut the bake when it came out of the oven, the center was nothing but raw protein powder, it was a hot mess! So please read your protein powder container before adding your scoops, and if you do need 4 scoops, adjust the milk accordingly.
You don’t have to add protein powder to yours, but if you want some extra protein to your morning breakfast, this is a great way to do it. You can also change this to be any fruit or nuts you like, which is one of the many reasons why I love recipes like this. Find a base that works, and then tweak it to fit your taste buds and dietary needs.
Do you have a favorite baked oatmeal recipe? If so, we would love to hear it!
- 2 medium bananas, the more ripe the better, cut into 1/2" slices
- 1 1/2 cup blueberries (fresh or frozen)
- 1/8 - 1/4 cup honey, depending on how sweet you want this
- 1 cup uncooked quick oats
- 1/4 cup chopped nuts, I used pecans
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 2 scoops vanilla protein powder, I used Vega Vanilla Protein Powder
- pinch of salt
- 1 1/2 cups unsweetened vanilla almond milk (or milk of choice)
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 375 degrees and spray an 11x7 casserole dish with cooking spray.
- Place the banana slices in the casserole dish in a single layer, then top with 1/2 the blueberries.
- Dust the bananas and blueberries with 1/4 tsp cinnamon, 1 tbsp honey and than bake for 15 minutes.
- While that is baking, in a medium bowl combine the oats, half the nuts, baking powder, remaining cinnamon, protein powder and salt, and stir together.
- In a separate bowl, whisk the remaining honey, milk, egg and vanilla extract.
- Remove the casserole dish from the oven, combine the wet and dry ingredients together and then pour over the bananas and blueberries. Give the casserole dish a little shimmy/shake to make sure everything is settled and even.
- Top with the remaining blueberries and nuts, and then bake in the over for 30 minutes, or until golden brown.
- Cut into 6 equal portions, and enjoy!
- You can change this recipe a million different ways. You can use different fruit, different nuts, different protein powder, even add cocoa powder if you want a chocolatey taste. The options are endless!
- Nutritional information is for 1 piece.