Baked Blueberry Banana Oatmeal

I just had to match with my blue fiesta ware dish.

If you have Monday off, I'm jealous.  I don't this time around, but I hope you enjoy it and don't get caught in the downpours of rain that will hit the Jackson area and other parts of the south.  Long weekend or not, this dish is an easy one to serve as a "let's sleep this one in, honey" type breakfast/brunch.  It's warm, and when served right from the oven, you get the best taste of the cinnamon-y bananas on the bottom accompanied by the slightly chewy oatmeal with crunchy walnut or pecans.  It actually reheats well too, by the way.  Serve it with hot coffee, or if the kids aren't around, spice it up with a morning mimosa.  Sit with your honey or a book and watch the rain fall (or snow, if you're up north. sniff sniff).  Oh, and since February is American heart month, celebrate with this heart-healthy oatmeal dish! Yet another reason to slow down and enjoy a warm start to your day.

I just love the recipes from the Skinny Taste blog, and this one is yet another find that takes the cake.  With the help of my google reader I keep a keen and watchful eye on any of her updates.  She uses basic, in house ingredients, and encourages healthful, weeknight cooking to feed the fam.  Enjoy this one!

Recipe Note:  Somehow, I forgot to put the additional blueberries on top before baking.  Doh!  Anyway, sprinkle as many on top as you like, and don't be afraid to try different variations of fruit too.  I loved adding blackberries, but I think raspberries would be delicious and pretty for their red color.  Or if it's fall, chop up some tart apples and enjoy an almost dessert-like breakfast that reminds you of warm apple crisp (without all the butter and sugar!).


Baked Blueberry Banana Oatmeal
from SkinnyTaste blog 1-10-2012 and modified from Ambrosia Baking 

Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts  
Calories: 211.7 • Fat: 5.4 g • Protein: 5.6 g • Carb: 38.1 g • Fiber: 3.8 g • Sugar: 22.8 g
Sodium: 76.9 mg (without salt)     

Ingredients:

• 2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
• 1 1/2 cup blueberries
• 1/4 cup honey (or agave)
• 1 cup uncooked quick oats
• 1/4 cup chopped walnuts or pecans
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• pinch of salt
• 1 cup fat free milk (or any milk you desire)
• 1 egg
• 1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. 

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.