Happy Hump-day! Woowee. The last 24 hours have been quite a doosey. We had a major blizzard here with heavy snow, crazy winds and we even lost power for quite a while :(. Not fun at all. But do you know what is fun? Baking!
Especially when it’s with a friend. Today I have a special guest star on the blog who is sharing with us her recipe for Blueberry Walnut Baked Oatmeal!
Meet Erin. I promise, she’s not as crazy as this picture makes her seem. But she is sharing a crazy good recipe that is her go-to for a quick and easy breakfast. Erin works as a Spanish teacher so her mornings are early, busy and require a no-fuss breakfast. Anyone else in the same boat? So on Sundays Erin bakes up a big batch of this oatmeal and is ready to go with a delicious, hearty breakfast all week long.
This recipe is full of healthy ingredients that will keep you full for hours, like hearty old-fashioned oats, walnuts, peanut butter and banana. It is whole grain, contains no refined sugar and can easily be made gluten free by using gluten-free oats. Maple syrup and banana offer all the sweetness you need, but we added an extra peanut butter drizzle on top for a special treat.
Erin says that some weeks when she’s feeling a little naughty she’ll throw in some chocolate chips instead of blueberries. Feel free to switch up the mix-ins as you please! You could do diced apples and pecans, cranberries and walnuts or banana chunks and peanut butter chips.
Blueberry Walnut Baked Oatmeal
- 2 cups old fashioned oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 2 medium bananas, 1 mashed with fork and 1 sliced
- 1 large egg
- 1 cup milk
- 1 tsp vanilla
- 1/4 cup maple syrup
- 2 Tbsp peanut butter
- 1/2 cup chopped walnuts
- 1 cup blueberries
Peanut Butter Drizzle:
- 1/3 cup maple syrup
- 2 Tbsp peanut butter
Directions: Preheat oven to 350 degrees F. In medium bowl combine oats, cinnamon, baking powder and salt and mix to combine. Mash one of the bananas with a fork and add to oats mixture. Add in egg, milk, vanilla, maple syrup and peanut butter and mix to thoroughly combine. Mix in walnuts and blueberries and pour into 9×9 baking dish. Bake for 26-28 minutes. Remove from oven and top with sliced bananas. To prepare drizzle, mix together maple syrup and peanut butter with a fork in a measure cup. Slowly drizzle over baked oatmeal. Enjoy!
Who doesn’t want to wake up to this?! When you’re ready for breakfast I suggest microwaving a piece and topping with your favorite nut butter, drizzling with maple syrup or you could serve it cold with some vanilla yogurt on top. Heck, with a dollop of cookie butter this could even be a desert! Mmm…cookie butter…
Everyone owes Erin a big thank you for bringing this delicious recipe into our lives. And I owe Erin a big thank you for helping me make it! She comes in handy quite a bit…anyone recognize her from this post? She was one of my beautiful bridesmaids!
Well I hope the next half of the week is better than the first half. Excuse me while I go hug a lamp…electricity is awesome!