Baked blueberry breakfast

17 Jun

I have been feeling so inspired to cook and bake this last week…which is good, considering I hardly cooked or baked anything interesting or blog-worthy leading up to the wedding.

I came home Thursday afternoon thinking about an easy spin on my baked oatmeal. I added a pint of blueberries to the batter and a couple tablespoons of slivered almonds to the topping. I haven’t yet tasted the results (but I will have by the time this is posted), but I think they look delectable.

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Here’s the recipe:

Here’s the recipe (adapted from my original recipe, which was adapted from Quaker):

2 cups old-fashioned oats, uncooked

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 medium banana, mashed

3 cups skim milk

2 eggs, lightly beaten

2 teaspoons vanilla

1 pint blueberries

4 tablespoons packed brown sugar

2 tablespoons slivered almonds

Preheat oven to 350 degrees. Spray square baking dish or four to five ramekins with nonstick cooking spray.

In large bowl, combine oats, cinnamon and salt. In separate bowl, combine mashed banana, milk, beaten eggs and vanilla. Pour wet ingredients into dry ingredients and mix until well combined. Fold in blueberries. Pour “batter” into baking dish or distribute evenly among ramekins.

Place baking dish or ramekins on baking sheet (to prevent an oven disaster) and place in oven. Bake 30-35 minutes, until moisture is mostly absorbed.

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In small bowl, combine brown sugar and almonds. Remove ramekins from oven, top oats with brown sugar-almond mixture and place under broiler for 2-3 minutes, until sugar is bubbly and melted but not burned. Remove from broiler and let cool a few minutes before serving.

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Mmm mmm good and warm and comforting…especially since Mother Nature has parked her cold, wet weather over West Michigan this week.

P.S. I kept two bakes out for breakfast this week and froze the other three in individual plastic zipper bags. I’m hopeful they reheat well. I’ll try to remember to post an update soon.

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14 Responses to “Baked blueberry breakfast”

  1. Kyle June 17, 2011 at 11:58 am #

    Looks awesome!

    • Kayla June 17, 2011 at 12:00 pm #

      They were delicious this morning!

  2. Lisa June 17, 2011 at 2:01 pm #

    Yum! This looks amazing! What a good idea to store some for later too. I always intend to do that 🙂

    • kaylabee18 June 22, 2011 at 10:42 am #

      Thanks! I’ve got the leftovers on the meal plan for tomorrow, so hopefully they defrost and reheat nicely. 🙂

  3. fitinthemidwest June 17, 2011 at 3:18 pm #

    Yummy! I’ll have to try this recipe! Glad you’re getting back into cooking and baking now that the wedding is over.

    • kaylabee18 June 22, 2011 at 10:40 am #

      Me too! Let me know if you do try it. You could easily sub out the blueberries for other berries you might have; strawberries probably would be good, and cherries, which are in season next month, too.

  4. The Daily Dabbler June 17, 2011 at 3:56 pm #

    Looks delicious! I can’t wait to try it. Thank you for sharing with us.

    • kaylabee18 June 22, 2011 at 10:39 am #

      You’re welcome. Thanks for checking it out!

  5. Karin (mom) Herd June 17, 2011 at 5:54 pm #

    Really looks good and I love the new rammies!

    • kaylabee18 June 22, 2011 at 10:39 am #

      I love having so many to choose from. And seriously, mom, make those sometime. You and Adam would love them, and they are really filling.

  6. Dan Polley June 20, 2011 at 3:13 pm #

    Now I want a mid-afternoon breakfast.

    • kaylabee18 June 22, 2011 at 10:36 am #

      Right? They’re so yummy, it’s sick.

  7. kaylabee18 June 22, 2011 at 10:39 am #

    Thanks for checking out my recipe!

Trackbacks/Pingbacks

  1. Breakfast « The Healthy Beehive - June 18, 2011

    […] Adapted from here […]

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