Baked Oatmeal with Blueberries and Bananas plus 2 more

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For Rebecca, who lost her recipe when she moved to Michigan. Perfect for these wintry days.

Fruited gluten free baked oatmeal  

Baked oatmeal is the newest trend for breakfast, or really any meal. Oatmeal is usually gluten free but if you’re concerned, check the label to make sure it’s manufactured in a gluten free environment. Sub your favorite fruit in here if you like. If you don’t like nuts, leave them out.


1 cup oats, old fashioned or quick oats

1/2 cup chopped nuts

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 cup pure maple syrup

1 cup 2% milk

2 tablespoons butter or substitute, melted

1 egg

1 teaspoon vanilla

Enough ripe banana slices to fill bottom of pan – 2 or 3 bananas

1 cup sliced berries


Preheat oven to 375. Spray a 2 quart baking pan. Mix together oats, half the nuts, baking powder and cinnamon. Whisk syrup, milk, butter, egg and vanilla. Layer bottom of pan with sliced bananas. Top with oat mixture and half the berries. Pour maple syrup mixture over. Top with rest of berries and nuts. Bake 30-40 minutes. Cool slightly before serving.

Tip from Rita’s kitchen:

Not sure if your pan is 2 quarts?

A 2 qt. pan  is 8x8x2” and holds 8 cups; a 3 qt. pan is 9×13” and holds 12 cups.

The next 2 are from Ann N., a member of my recipes group



2 C. frozen blueberries

2 T. fresh lemon juice, divided

1 (18 oz.) container regular oatmeal

3 large eggs, beaten

1 C. firmly packed brown sugar

1 C. unsweetened applesauce

1 T. ground cinnamon

4 t. baking powder

1 t. salt

1 1/4 C. water

1 C. milk

1/4 C. melted butter


Toss 2 C. blueberries in 1 T. lemon juice and spread evenly on bottom of a lightly greased 9×13-inch baking dish.

Combine oats, next 9 ingredients, and remaining 1 T. lemon juice in a large bowl, stirring until well blended.  Pour oat mixture evenly over blueberries.

Bake, covered, at 350 degrees for 30 minutes; uncover and bake 20 minutes more or until golden brown and set.


Ingredients and instructions

Place 1/2 C. chopped pecans in a single layer on a baking sheet.  Bake at 350 degrees for 15 minutes or until toasted, stirring once.  Omit blueberries and lemon juice.  Peel and chop 5 Granny Smith  apples (I just use whatever kind I have).  Spread on bottom of a lightly greased 9×13-inch baking dish.  Sprinkle toasted pecans over apples.  Prepare oat mixture as directed in blueberry recipe, and pour evenly over apples and pecans. Bake as directed.


This makes a large amount but I keep it in the fridge and take out daily servings warmed in the microwave.  It is really worth the work involved.



Ann Nofziger, Cincinnati

Member of the Recipes Group

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