Baked Oatmeal

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200 C. Lightly grease a small baking dish, about 18 x 12 cm or similar, with the butter. This helps the edges brown instead of sticking.

   5 g butter for dish
2. 2

   In a mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and fine salt. Stir well so the baking powder is evenly distributed for a uniform rise.

   100 g rolled oats4 g baking powder2 g ground cinnamon1 g fine salt
3. 3

   In a second bowl, mash the ripe banana until mostly smooth. Whisk in the egg, milk, honey, melted butter, and vanilla extract until fully combined. A few small banana lumps are fine and add texture.

   120 g ripe banana1 large egg180 ml milk20 g honey10 g unsalted butter, melted2 ml vanilla extract
4. 4

   Pour the wet mixture into the oat mixture and stir just until no dry patches remain. Fold in about three-quarters of the blueberries, reserving the rest for the top so the surface looks attractive after baking.

   100 g rolled oats4 g baking powder2 g ground cinnamon1 g fine salt120 g ripe banana1 large egg180 ml milk20 g honey10 g unsalted butter, melted2 ml vanilla extract100 g blueberries
5. 5

   Transfer the mixture to the prepared baking dish and scatter the remaining blueberries over the top. Bake for 20 minutes, until the center is just set, the edges are lightly golden, and a knife inserted near the middle comes out mostly clean. Do not overbake or it can become dry as it cools.

   100 g blueberries
6. 6

   Let the baked oatmeal rest for 5 minutes before serving. This brief rest helps it firm up for cleaner portions. Serve warm on its own or with extra milk or yogurt if you like.

Origin & History

Baked oatmeal is a home-style American breakfast casserole that became especially popular as a make-ahead dish in the Midwest and Northeast. It reflects the long-standing importance of oats in North American breakfast cooking, combining porridge ingredients into a sliceable, oven-baked form.