A make ahead breakfast that makes you excited to get out of bed in the morning! Before servings, warm and top with nut butter, yogurt, nutella, berry preserves or any of your favorite toppings.
- 2 ripe bananas, sliced.
- 1 cup chopped walnuts or pecans
- 2 cups old-fashioned oats
- 1/3 cup chia seeds
- 2.5 teaspoons cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- 2 tablespoons melted unsalted butter or coconut oil
- 2 cups milk of choice (dairy or dairy-free!)
- ⅓ cup maple syrup or honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces or 1 pint fresh or frozen blueberries (or any other berries you prefer)
- 1-2 teaspoons coconut sugar (optional)
- Preheat the oven to 375 degrees. Grease a 9×13 baking dish. Spread your sliced bananas in a single layer at the bottom of the pan. Pour the nuts on top of the bananas. Toast for 4 to 5 minutes in the oven, until fragrant.
- In a medium mixing bowl, combine the oats, chia seeds, cinnamon, baking powder, and salt. Whisk to combine.
- In another mixing bowl, combine the milk, maple syrup or honey, eggs, melted butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
- Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
- Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
- Bake for 40-45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes.
- Optional: melt another tbsp of butter to drizzle on top before serving.
- Serve warm or chilled and store remainder in the refrigerator, covered, for 4 to 5 days.