Baked oatmeal is like having dessert for breakfast! Made with healthy ingredients—bananas, pears, oats, nuts and maple syrup, it will leave you satisfied all morning.
You probably know how much I love baked oatmeal, it’s seriously so good and so great to make with any fruit that is in season. Here I use over-ripe bananas with fall pears which are sweet enough, I don’t have to add to much maple syrup to it. I add just enough for flavor.
2 large ripe bananas, (the riper the better) sliced into 1/2″ pieces
1 1/2 cup diced and peeled ripe pears, 1-/2 inch dice
5 tablespoons pure maple syrup
1 cup uncooked quick oats*
5 tablespoons chopped walnuts
1/2 tsp baking powder
1 tsp cinnamon
pinch of salt
1 cup fat-free milk, or dairy-free milk such as almond or soy
1 large egg
1 teaspoon vanilla extract
*check labels for gluten-free
Preheat the oven to 375° 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. Top with the pears, 1/4 teaspoon of the cinnamon, 2 tablespoon of the maple and cover with foil.
Bake 20 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of the walnuts, baking powder, 1/2 teaspoon cinnamon, and salt; stir together.
In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
Remove the fruit from the oven, then pour the oat mixture over the baked fruit.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
Sprinkle the remaining 1/4 teaspoon cinnamon and walnuts over the the top.
Bake the oatmeal for about 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Serving: 1/6, Calories: 225kcal, Carbohydrates: 39.5g, Protein: 5.5g, Fat: 6g, Saturated Fat: 0.5g, Cholesterol: 32mg, Sodium: 72mg, Fiber: 4.5g, Sugar: 22g