Sometimes I just want something warm and yummy without pulling out all the stops to make waffles or pancakes on a lazy weekend morning. This blueberry banana baked ‘oatmeal’ is just perfect for that… I say ‘oatmeal’ because I actually use Rogers’ Ancient Grain Porridge blend (which has oat, rye, barley, spelt, khorasan AND quinoa flakes in it) or spelt flakes to make this, but rolled oats will work just fine too!
Although far simpler than making pie, your whole house will smell like a delicious cross between blueberry pie and banana bread when this is baking. It makes it really hard to wait! Tip: mix the dry ingredients the night before to eliminate one of the steps the next morning.
I happily stumbled across the leftovers in the fridge while pulling things out for dinner… still moist, not mushy and easily re-heated in the oven for another breakfast! Mmmmm I can’t wait. 🙂
If you liked this recipe you are going to love these ones!
Toasted Ancient Grains Muesli
Ancient Grains Granola Clusters
Blueberry Bran Spelt Muffins
Ancient Grain Blueberry Banana Baked Oatmeal
- 1 cup Rogers Porridge Oats Ancient Grain Blend or spelt flakes or rolled oats
- 1 1/2 cups fresh or frozen blueberries
- 2 bananas the riper the better
- 1/4 cup local honey
- 1/4 cup pecans or any nuts you prefer, chopped
- 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- pinch of ground nutmeg
- pinch of sea salt
- 1 cup unsweetened almond milk or milk of your choice
- 1 large egg
- 1 tsp vanilla extract
Preheat your oven to 375 degrees F and lightly grease a square baking pan with butter or coconut oil. Set aside.
Slice the bananas into approximately ½ inch slices and arrange on the bottom of the baking pan. Evenly sprinkle ¾ cup of blueberries, ¼ tsp of the cinnamon, and 1 tbsp of honey on top (If your honey has crystallized, drop little bits of it over the bananas and blueberries). Cover the pan with foil and bake for 15 minutes.
While it’s baking, combine the ancient grains porridge blend, half of the nuts, baking powder, the rest of the cinnamon, nutmeg and salt in a medium bowl. Stir to combine and set aside. In another bowl, whisk the rest of the honey, almond milk, egg and vanilla extract together.
Remove the bananas and blueberries from the oven and evenly distribute the dry ingredients mixture over them. Pour the liquid mixture on top as evenly as possible. Sprinkle the rest of the blueberries and nuts on top.
Bake for another 30 minutes or until set and golden brown. Serve while still warm.