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