Baked Caramelized Banana and Raspberry Oatmeal
by Mallory • January 20, 2012 • Breakfast, Gluten-Free • 1 Comment
I seriously do not know how I would get through life without oatmeal. It’s one of my absolute favorite foods, and my favorite way to start off my day (alongside some nice freshly-brewed coffee, of course). I had a phase when I would eat it mixed with nutella and dried cranberries every day- then moved away from nutella to more of an applesauce-mixed-in kinda deal- and now, with my newfound love of bananas, am on a new kick of oatmeal, sliced bananas, granola, and craisins.
However you like it- I defy you to find a better breakfast option. Full of fiber, low on calories (depending on toppings)- its delicious, and is so good for you. Really the only annoying thing about oatmeal for me is that it takes me a full 2 minutes to make it… I know, absolute torture.
That’s why I was so excited to find this recipe for baked oatmeal from A Cozy Kitchen. It’s got caramelized bananas, tart raspberries, and a delicious sweetness that is improved over time- leftovers are expected and encouraged! Perfect to make in the beginning of the week, and enjoy the rest of the week with zero effort!
- 1 tablespoon unsalted butter
- 2 ripe bananas, cut into ½-inch pieces
- 1 teaspoon of white or brown sugar
- 2 teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg, divided
- 2 cups rolled oats
- ½ cup slivered almonds, divided
- ½ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1½ cups frozen raspberries
- In a small skillet, over medium heat, melt 1 tablespoon of butter. While butter is melting, toss sliced bananas with sugar, ½ teaspoon cinnamon and ⅛ teaspoon nutmeg. Add banana mixture to the skillet and cook for 2-3 minutes, or until bananas are brown. Set aside.
- Pre-heat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
- In a bowl, mix together the remaining cinnamon and nutmeg, oats, half the almonds, the brown sugar, salt and baking powder
- In another bowl, whisk together the the milk, egg, half of the butter, and the vanilla.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining almonds across the top.
- Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
- Serves 6, generously
Happy Eating 
mally
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This is great. So rustic and beautiful, and I love the caramelized bananas…I could eat those alone!