Banana Berry Baked Oatmeal

Get the best out your morning meal by mixing together antioxidant-rich berries and fiber-filled oatmeal in this recipe from Fit Foodie Finds. This baked oatmeal is lightly sweetened with honey plus plenty of berries and banana chunks.

Banana Berry Baked Oatmeal

Ingredients

• 2 1/2 cups oatmeal, quick cooking (certified gluten-free if necessary)
• 1/2 cup ground oat flour (certified gluten-free if necessary)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 cup blueberries, fresh or frozen
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup honey
• 2 tablespoons coconut oil, melted (or oil of choice)
• 1 cup unsweetened almond milk
• 2 large bananas, sliced
• 1/2 cup raspberries, fresh or frozen

Directions

Preheat oven to 375 degrees F.

Place oatmeal, oat flour, baking powder and cinnamon in a large bowl. Mix until well combined. Then, add in eggs, vanilla, honey and unsweetened almond milk, and mix. Add melted coconut oil and mix again. Add about 3/4 cup blueberries into the mixture and leave the rest to sprinkle on top.

Spray a baking dish with coconut oil spray. Then, slice a whole banana and cover the bottom of the dish with it. On top of the banana, pour on oat mixture. Then, top with more sliced banana, blueberries and raspberries.

Bake at 375 degrees F for 40 minutes or until it’s baked all the way through and is firm like a muffin.

Nutrition Information

Serves: 6 |  Serving Size: about 1 cup cooked

Per serving: Calories: 327; Total Fat: 10g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 71mg; Sodium: 125mg; Carbohydrate: 52g; Dietary Fiber: 6g; Sugar: 17g; Protein: 9g

Nutrition Bonus: Potassium: 204mg; Iron: 15%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 15% 

Lee is the author, recipe creator and photographer behind the healthy food blog, FitFoodieFinds. She’s based in the Twin Cities, where she runs her blog full-time, teaches group fitness, and loves anything and everything about the outdoors. Check out her out on Twitter, Facebook, Instagram and Pinterest.

Photo courtesy of Lee Hersh. Recipe originally published on FitFoodieFinds.

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