Baked Oatmeal with Fruit

posted in: Breakfast & Brunch        date:

Baked Oatmeal with Fruit

This post has been a long time coming. I first saved this recipe last year when I saw it on Shanon’s blog. Then, Annie made it when I was visiting her last fall. I absolutely loved it and meant to make it as soon as I got home. However, that didn’t happen. Last fall was one of the most hectic times in my life – being pregnant and trying to find a house was horribly frustrating. We rarely cooked breakfast during that time, so this recipe got put on the back burner. I’ve since made up for it, though, making this three times in the last couple weeks. We’ve had a few visitors recently, and this breakfast pleased everyone that tried it. Our friends ten month old daughter even enjoyed it (sans pecans).

Oatmeal isn’t something I’ve always liked. The kind I had growing up (you know, the instant kind) was always mushy and flavorless. This is a far cry from instant oatmeal. The oats maintain their texture very well, and the fruit provides much more flavor than you get from the dehydrated kind that comes in the instant packs. This is also a really healthy breakfast, much healthier than my other favorite breakfast staple. It’s sweetened only with the natural sugars in the fruit and a touch of maple syrup. I’ve even used a mild-flavored honey in a pinch. It reheats beautifully, but you may not need to do that since it’s so delicious that it probably won’t stick around long. This recipe is highly adaptable. You can use whatever fruits and nuts you like to change the flavor combination completely. It’s easy to prep and even easier to eat. This recipe pretty much rocks. This one will be on our weekend breakfast rotation for a long time to come.

You’ll notice that there’s no serving size on this recipe, and that’s because it really varies. I’d say it’s about three, but it depends on who you’re serving and what else you’re having with it. Eric and I can easily polish this off on our own if we’re not eating anything else with it.

Baked Oatmeal with Fruit

  • YIELD: 3-4 servings
  • 1 cup rolled oats

  • ¼ cup chopped pecans, lightly toasted, divided

  • ½ teaspoon baking powder

  • ¾ teaspoon ground cinnamon

  • Pinch of salt

  • ¼ cup maple syrup

  • 1 cup milk

  • 1 large egg, lightly beaten

  • 2 tablespoons unsalted butter, melted and cooled slightly

  • 1 teaspoon vanilla extract

  • 2-3 ripe bananas, sliced into ½-inch thick pieces

  • 1 cup blueberries (fresh or frozen), divided

  • 1

    Heat oven to 375º. Lightly grease a 2-quart baking dish. Combine the oats, half the pecans, baking powder, cinnamon and salt in a medium bowl. Toss together with a fork.


  • 2

    In a small bowl or liquid measuring cup, whisk together the syrup, milk, egg, butter and vanilla. Place the bananas in a single layer over the bottom of the baking dish and top with half the blueberries. Evenly sprinkle the oat mixture over the fruit, then pour the liquid evenly over the oats. Sprinkle with remaining pecans and blueberries.

  • 3

    Bake for 35-40 minutes, until the top has browned and the oats are set. Allow to cool for 10 minutes before serving.

COMMENTS: ( 16 )
  • This looks absolutely delicious. I have some fresh blueberries. I will have to give this a try!

  • yum! that looks SO delicious — rustic and fabulous! and you have such artistic photos! thanks for sharing! i’m glad i found your blog:)

  • Courtney

    Yummy!!! Do you think steel cut oats would work too?

    • Courtney

      Courtney, they might work. I haven’t tried it, but I think it bakes long enough to cook them properly. If you try it with them, please let me know how it turns out! Good luck!

  • Jules

    Hello, I’m new to your blog. Is it possible to prep this the night before and bake it off in the morning? I think my Dad would flip for this recipe as part of his Father’s Day brunch buffet. Does this taste just as good at room temperature, or must you serve it warm? THANK YOU VERY MUCH FOR YOUR TIME! 😉

    • Courtney

      Jules, I don’t think this would fare well sitting overnight. It comes together really quickly, but you could always speed up the process by prepping the dry and liquid ingredients the night before and keeping them separate.

  • I love a good baked oatmeal, and your recipe sounds fantastic!

  • Baked Oatmeal is one of my favorites! Yours looks amazing!

  • Marlyn

    Made this this morning and it was so yummy! I prepped the dry and liquid ingredients separately the night before and it made the morning much easier. I just waited to melt the butter and add that to the liquid stuff in the morning. Easy and delicious!

  • I love this recipe. It’s not the most photogenic, but your photos are really great!

  • Joi

    I first saw this oatmeal on Annie’s site and now make it at least once a week! It’s filling and delicious! Glad to hear your idea of a serving of this oatmeal is like mine… my husband and I dig in to this and it’ll be gone in one breakfast 🙂

  • I would like a vatful of that beautiful sauce, please! I bet it would be amazing on everything from lamb to garlicky white beans.

  • ellysaysopa

    We love this so much. That sauce has its place everywhere, I swear. We also like it on shrimp tacos, in wraps, with taco salads. Yeah, love.

  • I made a tomatillo-based sauce last night and it was super. Now I want to try this one with the avocado and yogurt to de-spice it a bit!

  • Kelly

    I made this tonight and it was awesome! I added a few teaspoons of sriracha to the sauce for a little spicy kick…it was seriously good!!

    • Oooh yum! That sounds like a great addition!