Baked Oatmeal

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My mom just came to visit and shared with me this delicious and easy recipe that makes almost an entire weeks worth of breakfasts on-the-go! I hope you enjoy this fiber, nutrient & protein packed recipe as much as I do. 

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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 fresh or frozen blueberries
  • 1/4 cup honey (or agave)
  • 1 cup uncooked quick oats or gluten free oats 
  • 1/4 cup chopped walnuts, pecans or almonds 
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 cup fat free milk or unsweetened vanilla almond milk (may also use coconut or soy) 
  • 1 egg
  • 1 tsp vanilla extract
  • 1-2 scoops vanilla protein (optional)  

Directions:

Preheat the oven to 350° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish or casserole dish with cooking spray;set aside.

From this point you can choose one of two preparation methods. I suggest reading both first and then decide which one you prefer and have time for. 

1.) Simply combine all of the ingredients but the fruit into one big bowl, then add the bananas and blueberries last stirring gently and bake for 30 minutes. 

2.) 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, whisktogether 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.