Blueberry & Raspberry Baked Oatmeal

June 11, 2012

Hi! Welcome to So, How’s It Taste! You may have found this post through Pinterest, so thanks for stopping by! If you’re interested in more breakfast dishes, please check out my Breakfast category or if you love blueberries as much as I do, check out my Blueberry Pecan Crisp or my Two-Berry Crisp with Pecan Streusel Topping. Hope to see you back soon!

I am not a fan of instant oatmeal. Those nasty little packets of instant grossness with bits of dried fruit…I’d rather eat wallpaper paste. Loved the stuff as a kid, but I’d have to force it down now. Unless oatmeal is in a cookie, I won’t eat it. That is until I saw Baked Oatmeal with Fruit. It looks like dessert! Almost like a crisp oozing with blueberries. No way was this oatmeal. No way was this good for you. Wrong! Happily I have changed my tune about oatmeal and it’s once again on my breakfast menu.

Blueberry Baked Oatmeal by So How's It Taste

So, how’s it taste?

A million times better than instant. I couldn’t believe I was eating oatmeal after all these years. I couldn’t make up my mind which fruit to try first, so I split the recipe in half and did one with blueberries and one with raspberries. I can’t say which was my favorite because I enjoyed them both so much. This kind of oatmeal is more my style because of the texture. It’s not slop, but big chunks of yummy, healthy things. The old-fashioned oats are heartier than instant and they soak up all the milk, syrup (I used sugar free to cut some calories – Smuckers brand is awesome), and vanilla. Bursts of blueberries or raspberries add a bit of tartness to counteract the sweet, although the dish isn’t that sweet at all. It gets its sweetness from the teeny bit of syrup and those beautiful bananas underneath. Don’t be afraid of the cooked bananas. They don’t turn to mush, and for the most part keep their shape. Let’s not forget the nuts. I used walnuts for these, but pecans would work wonderfully, too. There’s so much going on and that’s a great start to any day.

Raspberry Baked Oatmeal by So How's It Taste

What I like about this recipe is you can make this Sunday night and have breakfast all through the week. Just reheat each serving in the microwave in the morning. You can feel good about it, too. The ingredients are healthy, it’s a warm, comforting meal, and a serving is about 200 calories give or take a few depending on what fruit you use. It’s like a little morning treat and who doesn’t want to start their day with a treat?!

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Yield: 6 servings

Blueberry & Raspberry Baked Oatmeal


1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided


1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

nutritional value will vary depending on the fruit and ingredients you use

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  • Margaret June 11, 2012 at 12:01 pm

    I had the same thoughts on oatmeal, until I saw the Baked Oatmeal at a Pennsylvania farmhouse grocery- looking just divine. Great recipe!

    • Leah June 12, 2012 at 10:13 am

      It has really changed my view on oatmeal. Ate the blueberry version this morning and even the leftovers were yummy. I’m reformed, lol!

  • Lesley June 11, 2012 at 4:01 pm

    I found I liked oatmeal a lot better when:
    1. I switched to steel cut oats and
    2. I put a heaping coupl’a spoons of really good jam in the bowl.

    Never thought about a baked oatmeal, though!

    • Leah June 12, 2012 at 10:12 am

      I’ve hear so much about steel cut oats, but have never tried them. Think I’ll add them to my breakfast this weekend and find out the difference!

  • amanda June 12, 2012 at 10:13 am

    this intrigues me. i like the warm, hearty idea of oatmeal, but never enjoy eating it. i’m willing to give this one a try. think i can skip the bananas? i don’t do cooked bananas.

    • Leah June 12, 2012 at 10:17 am

      Hmm, only thing about the bananas is they add some sweet. Perhaps you could sub another fruit for the bottom, like peaches or apples? I know what you mean about cooked fruit. I love peaches, but will not eat them cooked. Peach cobbler gives me the heebie jeebies.

      • Gail cook August 13, 2016 at 9:46 am

        Stayed at a Mennonite BnB and their cooked oatmeal had apples on the bottom. It was delicious, so I am ready to find a recipe that tastes similar. Will try yours this weekend.

  • Sarah June 20, 2012 at 8:47 pm

    This looks so delicious! How big of a serving for the 200 calories, do you know?

    • Leah June 20, 2012 at 9:45 pm

      With the dish I use, I cut it into 6 squares. They’re about 2 1/2 x 3 1/2 inches, a little over an inch deep. Not big, but they’re filling for me, especially with a cup of coffee!

  • Patricia June 21, 2012 at 10:54 am

    This looks great! Just two quick questions… will it be baked like a bar or will it be liquid in consistency? Also, if we use frozen berries should we defrost them first before adding to recipe? Thanks!

    • Leah June 21, 2012 at 11:29 am

      Hi Patricia! It’s more like a bar, but not quite that “set.” Think more like really thick and chunky oatmeal. Definitely not liquid consistency. If you use frozen fruit, you do not have to thaw it first. Enjoy!

  • Mandy June 21, 2012 at 6:17 pm

    Do you know how many ww points this may have? Also, what did you do with any leftovers? Will it keep in the fridge a few days?

    • Leah June 22, 2012 at 7:23 am

      I don’t. It depends on which fruits you use, and how many bananas you use to cover the bottom of your dish. Sorry! Yes, it will keep in the fridge for a few days, and I reheat the leftovers in the microwave. You may need to add a small splash of milk when reheating.

  • Sara June 22, 2012 at 12:08 am

    I think this recipe would be a lot healthier by substituting unsweetened almond milk instead of skim milk which doubles the calcium and half the calories. Nix the maple syrup and butter and use steel cut oatmeal to add more protein and add in chia seeds for omega 3 boost. If you really need to sweeten it I would add some coconut sugar on the top which is a natural low glycemic index sugar

    • Leah June 22, 2012 at 7:22 am

      You could definitely alter this recipe to your liking. I recently discovered that I really like almond milk, so that would be a great substitute!

  • megan June 22, 2012 at 7:18 am

    Looks great! I love oatmeal and can’t wait to try this! Super easy for a teacher on the run with two kids!!

    • Leah June 22, 2012 at 7:21 am

      I love that I can bake it over the weekend and then easily reheat for leftovers during the week. Makes breakfast very easy!

  • FSB June 22, 2012 at 7:44 am

    I had no banannas but really wanted to make this. So, I used unsweetend applesauce on the bottom instead. I’ll let you know how it comes out.

    • Leah June 22, 2012 at 7:45 am

      Please do! I didn’t think about applesauce as an option.

  • Susan June 22, 2012 at 12:35 pm

    Saw this pinned on Pinterest. I love oatmeal as long as it’s not the instant kind but I agree….I have come to love the steel cut oatmeal the best! It’s even chewier and has more substance than the regular rolled oats. I also saw on Pinterest to make a batch and then freeze them in muffin tins…bag up individual servings and then you can pull out what you need!
    When I was in Ireland they served oatmeal or porridge with Irish whiskey. LOL! What a great way to start a day! πŸ™‚

    • Leah June 22, 2012 at 12:49 pm

      I’ve got to try steel cut oats. Heard so much good things about it and I think I’d really like it. Such a great idea to make this oatmeal in a muffin tin! I’ll take Irish whiskey in the morning, too, lol! Thanks for sharing, Susan!

  • Jill June 22, 2012 at 12:43 pm

    This looks fantastic. Being diabetic the sugar free syrup and fat free milk is great! Thanks. I’m going to try it this week.

    • Leah June 22, 2012 at 12:50 pm

      You’re welcome and enjoy!

    • Heather October 25, 2015 at 2:46 pm

      My husband and I tried steel cut oats and hated them! To each their own taste, I guess, eh? We love old fashioned oatmeal and this recipe looks like a winner!

  • Michelle June 22, 2012 at 5:42 pm

    I just looked in my cupboards and I don’t have any old fashioned rolled oats, only quick cooking oats (must’ve made a mistake shopping because I never buy them!) Will I need to change the cooking time or anything if I use the quick oats instead? Thanks πŸ™‚

    • Leah June 22, 2012 at 5:48 pm

      I’m not sure as I haven’t tried this recipe with quick-cooking oats. I would assume it wouldn’t have to cook as long though, but I don’t know what the adjusted time should be. Maybe test it at 15 minutes in and go from there in increments so you don’t over bake. Good luck!

  • Diana June 22, 2012 at 8:37 pm

    I eat oatmeal every morning, but this looks even better than mine. Here’s my typical hearty bowl:
    I use 1/2 c rolled oats, 3/4 c water, microwave for 2 minutes.
    Then add 1/4 c all bran, some dried cranberries or raisins, walnuts and 1/2 c plain soy milk. It is great warm and I’ve eaten it cold too.
    Thanks for sharing.

    • Leah June 22, 2012 at 9:56 pm

      Yours sounds pretty good, too. I like how your recipe is one serving at a time…always fresh!

  • Kim June 23, 2012 at 12:30 am

    We make old fashioned oatmeal, too. We do recomment the steal cut when you have the time to cook them. We add 1 Tbsp cinnamon and walnuts and raisins. I put 1/2 cup vanilla yogurt and it’s so close to cheating with a Cinnabon!

    • Leah June 23, 2012 at 7:36 am

      Now that sounds really good!

  • Gina June 23, 2012 at 6:15 am

    Great recipe! Made last night. Hubby and I had for breakfast. I did use steel cut oats. It was so good and I am not an oatmeal fan. Thanks for sharing!

    • Leah June 23, 2012 at 7:36 am

      No problem! Glad to read that it works great with steel cut oats. I’ll have to try that version soon!

  • Kayte June 23, 2012 at 9:42 am

    Does anyone know how much they estimated the calories in this to be?

    • Leah June 23, 2012 at 12:52 pm

      You’ll see in the post where I mention a serving is about 200 calories. It depends on which fruits you use, especially how many bananas you use to cover the bottom of your dish. You can reduce the calories further by using almond milk for the skim milk, and egg product for the egg.

  • sara June 23, 2012 at 10:02 am

    to make a healthier version i’d switch to steel cut oatmeal (which adds more protein), use unsweetened vanilla almond milk (which adds twice the amount of calcium at half the calories), cut out the maple syrup and butter completely. if you really want it sweet i would add coconut sugar after it’s completely baked and sprinkle it on the top

  • Bonnie Rechedy June 23, 2012 at 10:43 am

    This sounds so wonderful! It’s amazing to find such a delicious sounding healthy breakfast recipe. I am always searching for good tasting (and preferably portable) breakfast foods that I can eat easily on my way to work. Thanks!

    • Leah June 23, 2012 at 12:53 pm

      You’re welcome! I get excited when I find breakfasts that are healthy and taste good. It’s always a bonus when it’s something quick and easy for those weekday mornings!

  • Sarah June 23, 2012 at 11:05 am

    Found you on Pinterest. Just made this this morning. I didn’t have old-fashioned oats, so I used quick oats. I baked it for 25 minutes and it was done. Also, I used vanilla soy milk instead of regular milk. I would have loved leftovers for the rest of the week because it was delicious!!! Trouble is, my family gobbled the whole thing up in the first sitting, ha ha! Even my little ones liked it! I’ll have to double this next time so I CAN have leftovers! Thanks for the recipe!

    • Leah June 23, 2012 at 12:49 pm

      Happy to read the whole house liked it! I’ve thought about making a bigger batch, too, just to have more on hand. It’s really addicting…never thought I’d say that about oatmeal. πŸ™‚

  • Meghan @ cleaneatsfastfeets June 23, 2012 at 11:07 am

    This looks delicious. I’ll eat pretty much anything when it has fruit. Thanks so much for sharing. I can’t wait to try it!!

    • Leah June 23, 2012 at 12:43 pm

      You bet! I hope you like it!

  • Rebekah June 23, 2012 at 11:20 am

    can you substitute pecans for the walnuts? I have everything except walnuts…lol

    • Leah June 23, 2012 at 12:43 pm

      Absolutely! Pecans would taste great in this dish. Pecans are my #1 favorite nut, but I had walnuts on hand already for mine. Future bakes will definitely have pecans!

  • Amy June 23, 2012 at 11:36 am

    I’m wondering if the people who tried it with steel cut oats changed the cooking time. They take a lot longer to cook traditionally, which is why I don’t eat them all of the time. They really are much tastier, you definitely need to try them, but they take forever to cook, and I have not yet perfected cooking them in the microwave or crock pot. I’m still trying, though!

    • Leah June 23, 2012 at 12:42 pm

      I’m wondering that, too. I have never cooked steel oats, but from what I’ve heard, they definitely take longer. I’ve got eat them soon, folks really rave about them!

  • Veronica June 23, 2012 at 4:45 pm

    How important is the baking powder? I just got back from store and forgot to buy some!

    • Leah June 23, 2012 at 4:50 pm

      It’s pretty important as it’s the leavening agent that lets the oatmeal mixture rise a bit and produces a more tender texture. You can try leaving it out, but I think the oatmeal might be flat and a bit dry.

  • Ginger Jones June 23, 2012 at 8:17 pm

    These are in the oven as we speak. I altered the recipe and added 3 scoops of VANILLA PROTIEN POWDER to make the recipe more complete for us “clean eaters”! I also used SF syrup and left out the butter. I made them as muffins as well and the macros are: 90 cal, 8 grams protein, and 1.5 grams of fat! WOW! They are baking as we speak! Can’t wait to see if they come out well!

    • Leah June 23, 2012 at 9:00 pm

      Awesome! I’m curious to learn how they taste without the bit of butter. Keep me posted!

  • Francine June 24, 2012 at 12:20 am

    Just made a batch for tomorrow morning… smells delicious!!! Cant wait for breakfast.

  • Bec June 24, 2012 at 12:21 am

    This is AWESOME! I’m on my second bowl. lol. I made a few minor changes … I used half oats and half falked quinoa, half maple syrup half honey, and I used slithered almonds. Yumm! Thanks so much! PS – Found this post on Pinterest.

  • Dragana June 24, 2012 at 10:09 am

    For all the steel cut lovers out there that have complained about cooking time, soaking it overnight is easiest way to perfectly cooked oatmeal.

    I use Bob’s Red Mill brand.

    For 2 servings:
    Bring 3/4c of water to a boil.
    Add 1/4 c dry oatmeal.
    Remove from burner and cover.
    Leave overnight to soak.


    • Leah June 24, 2012 at 12:37 pm

      Thanks for the tip!

  • Tegan June 24, 2012 at 10:30 am

    Great recipe!! Going to make this for breakfast today!!!

  • Ashley June 24, 2012 at 11:27 am

    Sounds so good!! Do you think it would be okay to substitute honey for the syrup??

    • Leah June 24, 2012 at 12:37 pm

      I would think so. The syrup is there to add a touch of sweetness, so I feel like honey would do the same.

  • Catherine June 24, 2012 at 11:59 am

    This is so Fab, made it this morning for my family, we all loved it, my husband said he never knew oatmeal could taste so good, what a great way to start the day w/a winning recipe. I modified, I don’t like bananas and he doesn’t like nuts, so I used 2 fuji apples sliced on the bottom (next time I will use granny smith for more flavor) also next time I will cover w/foil to prevent the raspberries from scorching, I just picked them off, the flavor was not effected.
    I used unsweetened almond milk (vanilla flavor). When this was baking it smelled heavenly, I will be making this again. I will try the steel cut oats like some of the other posters suggest. Thank for the wonderful recipe, and the posts are so interesting and helpful as well

  • Ruth Wickline June 24, 2012 at 1:01 pm

    Well, if the photo didn’t get me on Pinterest the comments sure did!
    Sounds like a MOST try recipe! Thanks!

  • Susan June 24, 2012 at 1:09 pm

    Love this recipe! Going to make it today! Would you think that honey would be a good substitute for the maple syrup? I have all the ingredients except syrup, just wanted to save myself a trip to the store.


    • Leah June 24, 2012 at 1:30 pm

      I would think so. I think I read a comment on here where someone did that with good results. Enjoy!

  • Therese June 24, 2012 at 1:22 pm

    I love baked oatmeal but have never seen a recipe like this. I have a batch in the oven now. I didn’t have milk so used unsweetened almond milk and no walnuts so used almonds. I’m not a fruit lover so hopefully this will help me get my fruits in!

  • CRYSTAL June 24, 2012 at 2:02 pm

    do you refrigerate or freeze the left overs?

    • Leah June 24, 2012 at 2:08 pm

      I refrigerate them.

  • Deann June 24, 2012 at 9:15 pm

    Oh my goodness… I should have known better to click on that yummy picture, as I can’t have one of my favorite breakfast foods anymore , as oatmeal causes inflammation sadly enough..

    But after drooling over all the wonderful comments I’m going to make this for my husband and sneak a few bites..

    If I’m going to cheat, it’s going to be good….
    I know my husband will appreciate the new recipe …

  • Akalie June 24, 2012 at 11:00 pm

    Sounds so Yummy!! I Love that you can make it ahead of time and have breakfast for a week. This would be so easy to make organic as well, I think I’m going to add some organic coconut, nix the bannanas, as like some other I have said I just can’t eat cooked bannanas, and sub. Local raw honey for the maple syrup. Can’t wait, thanks so much for posting!!

  • Therese Marie June 25, 2012 at 1:50 am

    I eat oatmeal every morning with banana, bluberry’s and pecans every morning.. favorite breakfast.
    But I LOVE that i can make this for the whole family and only make it once for the week.. ( will have to make a huge batch).
    So excited I found this, thanks.

  • Amy June 25, 2012 at 6:28 am

    WOW I just finished eating this and it was AMAZING! I work very early and am always trying to avoid the carb overload breakfest. I am blown away with the flavor this packs! I just sent out a work email to all my team memebers raving about this dish!

  • Jennifer June 25, 2012 at 9:34 am

    I just added this recipe to my WW recipe builder. The Points Plus value for each service is 6. The only thing I did to the recipe was I used 2% reduced fat milk instead of skim. Thanks so much for the wonderful recipe!!

  • Terry June 25, 2012 at 11:22 am

    Made this yesterday for company and it was a hit. I will make it again.

    Love your blog.

    • Leah June 25, 2012 at 11:44 am

      Thanks so much, Terry!

  • Taylor June 25, 2012 at 12:01 pm

    Does using a milk substitute still work for this? I can only have rice milk and was wondering if it would still taste/bake well?

    Thanks for this recipe! Really looking forward to trying it!

    • Leah June 25, 2012 at 12:11 pm

      I haven’t tried it yet, but a few have commented that it worked well using unsweetened almond milk. I’ve never baked with rice milk, so I’m not sure of the results.

  • Heather June 25, 2012 at 4:26 pm

    I am not a fan of maple syrup. What do you think would happen if I skipped that ingredient?

    • Leah June 25, 2012 at 4:30 pm

      You would lose the sweetness. Some folks have left comments saying they substituted honey with good results. Let me know how it goes!

  • Angie June 25, 2012 at 5:26 pm

    I baked this just this morning and used brown sugar instead of maple syrup (put with dry ingredients). I used that b/c that is what I normally put on my oatmeal. It was quite tasty!! Thanks for the recipe!! πŸ™‚

  • Andrea June 26, 2012 at 9:27 am

    I have a little one that is allergic to eggs. I know it acts as a binder, but any idea if the recipe would work without it?

    Looks amazing!

    • Leah June 26, 2012 at 12:00 pm

      I’m really not sure. It might be ok, but just loose oats. I don’t know how it will turn out taste-wise. If you try it, let me know!

  • Lauren June 26, 2012 at 10:10 am

    Do you happen to have a breakdown of the nutrition facts?

    • Leah June 26, 2012 at 11:59 am

      I’m sorry, I don’t.

  • Tim June 26, 2012 at 11:26 am

    I adore oatmeal. To each his own. Cool recipe!

  • Sarah June 27, 2012 at 7:39 am

    I was sorely disappointed with this. I was excited for something yummy that I could bake up and have for a few days afterwards as a filling alternative to regular cereal.

    I baked it last night, plopped some in a bowl this morning, warmed it up, and was met with very sad taste buds. Other than the raspberries and bananas, I found it very flavourless. I would have thought that sitting over night would enhance some of the flavour, but maybe it’s something that can only be eaten right away. Or, maybe I just need to make some serious alterations to make it better for me. Until then, I think I’ll stick to instant when I have a craving for oatmeal.

  • Caryn June 27, 2012 at 8:25 am

    Thanks for sharing your recipe!! We had it for breakfast and I substituted the milk and the maple syrup for fat free/ sugar free vanilla creamer (it’s all I had in my fridge) and didn’t use butter. It was FABulous! The über-picky eaters in my house begged for more! I’m thinking that tomorrow I will add egg white powder to up the protein intake and use an egg white rather than a whole egg to reduce the calories. Your recipe was SO good, we can eat this cold!!!! Thank you for sharing! Love your site!!! <3

    • Leah June 27, 2012 at 8:30 am

      Thanks, Caryn! I’ve been wondering how it tastes without the butter. Interesting substitute with the creamer! This recipe is very adaptable to different tastes for sure. Thanks for sharing how you did it.

  • Shelley June 27, 2012 at 9:51 pm

    One of your readers asked about replacements for egg… they might find this website helpful…

  • Ash June 27, 2012 at 10:59 pm

    okay, so being lactose intolerant, i used lactose free milk, and canola oil! lets hope that this comes out like i planned! I didnt have any other fruit but bananas, but i did drizzle some honey over the top of it before it went into the oven! woot! so excited to try it!

  • Jessica June 28, 2012 at 11:15 am

    this is amazing!! I used a mix of pears and bananas on the bottom. steel cut oats, egg substitue, almond milk, sugar free syrup, left out the butter and added 2 scoops of protein powder all I had was cookies and cream!! This was very very delish!! thanks for the recipe!! πŸ™‚

  • Molly June 28, 2012 at 6:11 pm

    I am allergic to maple syrup. Anything with maple in general. Any suggestion for substitutes??

    • Leah June 28, 2012 at 9:33 pm

      I’ve read a few comments where folks substituted honey or just left it out and they seemed to have good results. Good luck! I hope you enjoy it!

  • Kari June 29, 2012 at 10:13 am

    I just made this for breakfast. Amazing! It was so hard to not eat the whole pan! I used fresh strawberries and sliced almonds….. I can see it from here….. One more piece can’t hurt right? Kidding! Great recipe though! This will definitely be a new staple in my house! Thank you!

    • Leah June 29, 2012 at 10:14 am

      Sounds like an excellent combination with the strawberries and almonds. I’ll have to make a note to try it!

  • Katie June 30, 2012 at 1:39 pm

    Can’t wait to make this today! My daughter and I are going to bake it up for breakfast.

    I read through all the comments, and thought I would add an interesting tip I discovered this past year about steel cut oats. We make ours in the rice cooker! This allows us to wake up to steaming hot oatmeal. You put in the rice cooker the night before on a delayed start and it soaks all night until it’s time to cook in the morning. My husband (who does not like traditional oatmeal) just loves it, and we have put together jars of dried figs, cranberries, sliced almonds, and other nuts and fruits just so we can have an oatmeal bar!

    That being said, I absolutely love baked oatmeal, so I am so ready to add this to our breakfast rotation, although I don’t anticipate any leftovers with 3 kids! πŸ˜‰ Thank you so much for the fantastic recipe!

    • Leah July 1, 2012 at 5:32 pm

      Thanks for the tip! I can’t wait to try steel cut oats and your rice cooker tip sounds perfect!

  • Jessica June 30, 2012 at 4:33 pm

    This is my kind of breakfast! I adore blueberries and love oatmeal, so I can’t wait to try this. Thanks!

  • Amber June 30, 2012 at 6:57 pm

    I am going to try this but with unsweetened almond milk, coconut syrup instead of maple, Gluten free oats, and coconut oil instead of butter. I cant have bananas though…I was wondering if I could substitute the bananas with unsweetened apple sauce…anyone know?

    • Leah July 1, 2012 at 5:30 pm

      Someone commented earlier that they were going to use applesauce instead of the bananas. Not sure how it turned out, but it seems like it would work well as a substitution.

  • Monica July 1, 2012 at 8:43 am

    I could not wait to make this for breakfast today. I used unsweetened almond milk and steel cuts oats, cut the butter by half and added extra walnuts and blueberries. This was delicious!! Part of me does not want to share this with my family as I know there won’t be any left for seconds:) Thanks for sharing!

  • Lisa July 1, 2012 at 3:42 pm

    If you are looking for sweet you will need to add some brown sugar or honey. This is a warm breakfast cereal with only the sweetness of the berries and bananas. Still very delicious.

  • Diane July 2, 2012 at 5:59 am

    I used RICE MILK, AGAVE, & EARTH BALANCE BUTTER instead of what is listed above & it was Fabulous. I will try Steel Cut Oats next. :-0)

  • Melissa July 2, 2012 at 9:29 am

    This is awesome! I can’t wait to try it. We eat alot of oatmeal in the fall and winter. There is something about the way it makes you feel on those chilly mornings. This is going to be a welcomed addition to the plain old oatmeal with brown sugar. Thank you so much for posting!!

  • Amanda July 3, 2012 at 11:45 am

    I have a gluten- and dairy-free son and made this with gluten-free oats, Earth Balance butter and coconut milk and he GOBBLED it down! Thanks!

  • Jess July 3, 2012 at 2:20 pm

    I have a bunch of blueberries I need to use up, and I LOVE oatmeal! I know what I’m having for breakfast tomorrow (and the next several days)!

  • Theresa July 5, 2012 at 7:00 pm

    Hi, I live alone and am wondering if I could make this recipe and freeze the batter in 1-serving portions, like in a muffin tin, and then thaw and bake an individual portion in a toaster oven. This looks delicious but if I have a whole 6-serving recipe I’ll probably eat the whole thing at once!

    • Leah July 6, 2012 at 8:10 am

      I don’t have any experience with freezing the oatmeal before baking, so I’m not sure how that will turn out. You may want to try baking the oatmeal as a whole and portioning out the servings and freezing them already baked. I think you could also bake the oatmeal in muffin tins and have them portioned out already, but you’ll need to adjust the baking time. Good luck!

  • Sondra July 5, 2012 at 11:42 pm

    I have heard a lot of people talk about using steel cut oats. I have a recipe that lets you cook them in a slow cooker. I then portion out small containers and pop them in the freezer. When I want to use them I defrost them in my fridge the night before and then add them to the cereal concoction I make. Dried cranberries, raisins, finely chopped walnuts, chopped whole dates, Hodgson Mill milled flax seed & multi grain hot cereal, added to boiling water, and then topped with 1% Lactaid Milk and mixed with the steel cut oatmeal. Takes time but it’s delicious. I will definately try your baked oatmeal, but will have to figure out how to add the steel cut (already cooked oats). It’s worth figuring it out! Thank you.

  • Holly July 6, 2012 at 5:50 pm

    I have been making this all summer with any fresh berries that are in the fridge and need to be used up. Soooo good. I will be using this recipe a lot this school year when we are all trying to get out the door. I can feel good that we all have something healthy in our bellies! Thank you!

  • Kelli July 7, 2012 at 6:38 pm

    For those that used steel cut oats do you change the baking time or do anything to them before mixing them in?

  • Heather July 8, 2012 at 7:03 am

    Re: steel cut oats. Did it change your cooking time if you didn’t soak the steel cut oats the night before?

  • Elisha July 8, 2012 at 7:32 am

    This is so delicious! I made it with almond milk, agave nectar instead of syrup, and applesauce on the bottom of the pan instead of bananas. It had the perfect amount of sweetness,and I like the crunch from the walnuts. Yum! Make sure you whisk the eggs well before you bake, though. I had a couple pieces of cooked egg in my oatmeal because I didn’t whisk them enough!

  • Brenda July 8, 2012 at 10:51 am

    Just finished eating my first piece of this…WOW!!! I used strawberries and a figi apple as well as the bananas. No syrup or butter. Used butter flavored non-stick spray. Added 1/4 tsp of nutmeg and 1/2 tsp of cinnamon. It is so sweet without any added sugar or syrup can’t imagine what it would be with that too! I did pour just a few drops of international delight vanilla caramel creme over the top. Can’t wait to try other combinations of fruit.

  • Stacy July 8, 2012 at 7:58 pm

    I made this for breakfast this week and could not resist a piece tonight! It smelled amazing baking so I knew it was a winner. I used vanilla soy milk in place of milk, skipped the banana ( not a fan when cooked..) and used some small drizzles of homemade (by me) raspberry jam with my fresh blueberries. Loved this recipe! Thank you!

  • Linda Carmical July 8, 2012 at 9:16 pm

    I’m going to try this tomorrow only I’m going to do a couple of changes so I can eat it. But, no major changes because it sounds delicious! Thanks for posting this. You’ll see my version posted on my blog. I’ll be sure and mention where it all started! πŸ™‚

  • Mellissa July 9, 2012 at 11:28 am

    This was delish! I made it for the in laws and half liked it, no one didn’t like which is a great sign considering they have a strong aversion to all things potentially healthy πŸ˜€ Funny bunnies!
    Anyway, my 2 and 4 yo asked for leftovers this morning and gobbled it right up! Thanks for sharing!

  • Karen Garnestt July 9, 2012 at 8:55 pm

    Oh my gosh! I made this this morning and it was delicious! I know you said you didn’t like cooked peaches but it was the fruit that I had…it tasted like a peach cobbler! Yummy! I even put a little half and half on it and it tasted a little like melted ice cream on cobbler! Thanks for the great recipe!

  • Sandra July 9, 2012 at 9:59 pm

    Made this on Sunday. Left out the bananas added 1/4 cup of sugar…delicious!

  • Janelle July 10, 2012 at 9:52 am

    So good! I made a couple of tweaks after my 1st try: blended the bannanas into the wet mixture instead of slicing and placing on the bottom, added a few more spices like whole spice and nutmeg, also substituted apricots for blueberries. Delish!

  • Lisa July 10, 2012 at 3:48 pm

    I have this in the oven and hope it turns out well!! The picture looks amazing! I didn’t have bananas so I just used 2 cups of blueberries instead, I also had almonds for the nuts and honey instead of syrup. I tallied up the numbers for all MY ingredients and if I divide this into 6 servings then it comes out to be 174cal., 8.7g fat, 2.5 fiber, 18g sugar, and 4.5 protien. I can’t wait to take it out and try it! THANKS!

  • Rachael July 10, 2012 at 5:58 pm

    Thank you so much for this delicious recipe!

  • Robin July 11, 2012 at 8:49 am

    We made this, delicious. We used agave but next time I’m not going to add any sweetener and when I heat it up i’ll just put however much I want at that moment.

  • Christy July 11, 2012 at 7:35 pm

    This was incredible and have been making it for the last 2 weeks! Only change I made was using steal cut oats and added a few spoonfuls of cottage cheese to the liquid ingredients to add more protein:) thank you so much for this recipe!

  • Andrea July 11, 2012 at 9:55 pm

    I have made this several times and love it! I have made the following substitutes: 2 tbl spray butter instead of regular butter and used 1/4 c. liquid egg substitute instead of the egg. Just thought I would let you know that it works out fine with these substitutes in case anyone else was interested.

  • Sam murphy July 13, 2012 at 8:39 pm

    This was so easy and very yummy. My little niece and nephew ate it all up.
    We put a little bit of milk with it in the bowl to cool it down. Made it twice in one
    Weekend! Never was any leftovers.

  • Meggan July 15, 2012 at 8:30 am

    Made this for breakfast today and it was awesome! Thank you!

  • Marcia July 15, 2012 at 12:55 pm

    Even better tasting oatmeal is Steelcut (aka Pinhead in some parts of the country). Not rolled oats, but little bits that are nice and chunky.

  • Robin July 15, 2012 at 10:02 pm

    Made this with fresh cherries. Ate some tonight even though I’m serving it for breakfast. WOW. Yummy!

  • Janet Calardo July 17, 2012 at 8:23 pm

    I LOVE this recipe. I make it the original way and also with apples.I make double batch every other day and share with my mom & in-laws. I cannot stop eating this oatmeal cold or warm. Thank you so much for sharing this recipe.

  • Ann July 18, 2012 at 7:46 am

    Where on God’s green earth did you find sugar free maple syrup???? You mean the artificial syrup, not real maple syrup I must assume…I live in VT, home of most wonderful delight lol

    • Leah July 18, 2012 at 7:47 am

      It’s readily available in most grocery stores. The brand I like is Smuckers.

  • Jenni July 19, 2012 at 8:18 am

    Thanks for posting this recipe! I found you via pinterest, and I’m so glad I gave this a try. I do not like oatmeal, but with this recipe, I felt like i was almost eating oatmeal bars. πŸ™‚ I only had blueberries, so that was the only fruit I added, but the rest of the recipe I followed exactly. It was amazing!!!

  • Savannah July 19, 2012 at 1:19 pm

    This was delicious! I also used unsweetened vanilla almond milk and omitted the butter. I added strawberries too and omitted the maple syrup. I put a little less than 1/4 cup of dark chocolate chips right on top and that made up for the sweetness. I repinned!

  • RS July 20, 2012 at 8:12 am

    made this with instant oats, frozen berries, pecans and no bananas or fruit on bottom. had to boost the sweetening for our taste with sugar. delicious served warm with fat free cool whip.

  • Melissa July 22, 2012 at 7:58 pm

    I made this twice and It is great! When I made it today I forgot the maple syrup and in my opinion it was still delish- the bananas really give it all the sweetness it needs! Thanks for this great recipe!

  • Jenn July 23, 2012 at 7:09 pm

    I absolutely HATE oatmeal! I can’t tolerate the mushy texture of the instant stuff! I tried really hard to make myself like instant oatmeal when I was losing weight (which is still an on-going process), but, it just wasn’t going to happen. So, I made this for the first time tonight and it was GREAT!! I only had one ripe banana so I used that AND applesauce on the bottom. I had blueberries and raspberries, so, I added both! I give this two thumbs up (and, so did my 11 year old daughter!).

  • Ryan July 24, 2012 at 10:43 am

    I saw this on pinterest and thought this looked amazing! I love the blueberry banana oatmeal at McDonald’s and thought this could be a replacement. I would have to say it’s pretty good even though I left out the vanilla πŸ™ Next time after putting the liquid ingredients together I would stir it, I would also leave out the walnuts because I’m not a big fan. I baked mine for 35 mins. but next time I will definitely bake for the 40 mins.! Not really sure how I feel about the cooked bananas on the bottom, maybe I could just put those on top after it’s done baking. Thanks for this recipe!

  • Amy July 24, 2012 at 4:50 pm

    I have made this four times in three weeks and it disappears quickly each time! Love it!

  • Mary July 25, 2012 at 6:58 pm

    How many dry oats after the berries?

    • Leah July 25, 2012 at 8:38 pm

      Hi Mary! I’m not sure I understand your question. If you’re referring to the dry oat mixture, you put all of it over the berries and bananas. Hope that helps.

  • Emily July 26, 2012 at 6:22 pm

    Hi! Love this recipe, at first I thought it was a little bland, but I added a little Brown Sugar to it and now its awesome!!

    I have a friend who wants to make this, but they don’t have an oven that works .. how would you suggest cooking times in a crock pot?

    I made it today with peaches and raspberries!! Its so yummy!!

    • Leah July 27, 2012 at 8:12 am

      I’m not sure what the cooking time would be for a slow cooker as I’ve never made it that way before. Sorry!

  • Mamafluffy July 27, 2012 at 7:35 am

    Oh wow, this is SO GOOD! I had no bananas, so I subbed canned peaches, ending up with blueberry-peach baked oatmeal. I like things just a lil’ sweeter, but that’s the beauty of any recipe – adapt to suit your tastes, right? I love oatmeal in most of its various forms, and this is getting added to the list of yummy faves. When fall comes, I’m doing it with apples! Thank you for an amazing recipe! :))

  • Jen July 29, 2012 at 6:48 pm

    Made this for the fourth time in a month! The family loves it and so do I. We have it for breakfast as well as for snack in the evenings with a little ice cream. So yummy!

  • Megan July 30, 2012 at 4:31 am

    Hello – found this recipe on Pinterest and I LOVE it! Made some alterations that people have been asking about so I thought I would let everyone know.

    I omitted the butter, honey and syrup, and used egg substitute and vanilla almond milk. I DOUBLED the fruit – a cup of blueberries on the bottom, and a cup more on the top, plus I sprinkled some blackberries, raspberries and strawberries in there as well πŸ™‚ You will not miss the sweetness! The fruit gives it all the sweet it needs. Love this as breakfast, I make on Sunday nights and eat it all week. It’s amazing!

  • Anita August 2, 2012 at 8:03 pm

    This is a great recipe. I really like that it tasted completely different hot vs cold, and I love it both ways. Warm, it tastes very decadent, like a dessert. Cold, it’s almost like a very moist granola bar. Either way, it tastes so healthy, like you’re doing something good for your body when you eat it. When I made it with the bananas, I liked it better when it was cold than when it was warm, so I made it with home canned peaches the next time, which was very yummy both ways. Thank you so much for sharing this recipe. It’s a keeper. : )

  • Sara August 5, 2012 at 10:33 am

    I just made this today and it was delicious! I used peaches instead of bananas, and almonds instead of walnuts. My husband and I both loved it and this will be made every week from now on for our breakfast during the week! Thanks for the great recipe! πŸ™‚

  • Linda August 5, 2012 at 2:24 pm

    got it in the oven now…not sure what size baking pan so used a 9 x 13 looks great !!!

  • Lisah August 7, 2012 at 7:54 pm

    I just made this! Tasted it to see how it wa and ended up eating it for dessert!!! Can’t wait for breakfast in the morning! Delicious!

  • Kerrie August 11, 2012 at 8:51 pm

    This was delicious! To fit my lifestyle (in other words, not for everyone), I added 1 scoop of vanilla whey protein and replaced the 1/4 c. syrup with just a Tbsp. Honey. I also drizzled Honey on top before placing in oven. I used pecans because that’s what I had in the house. This one is a KEEPER! thank you!

  • Kayla August 13, 2012 at 9:27 am

    hints on replacement for butter?

    • Leah August 13, 2012 at 9:42 am

      Some people have left it out and some have used coconut oil. I haven’t done either of those, so I don’t know how well they work.

  • brittney August 13, 2012 at 9:08 pm

    Does anyone happen to know the calorie count?

  • Lexi August 14, 2012 at 10:57 pm

    Sounds great! One of my kids is allergic to bananas, so I wasn’t going to try it. Then I read the comments….sounds like I can replace them πŸ™‚

  • Tessa August 16, 2012 at 6:26 pm

    I absolutely loved this recipe and was hooked after the first bite! Great to make ahead of time and store it in the fridge for quick heat up in the mornings.

  • Carolyn August 16, 2012 at 11:17 pm

    I make this during the winter for ski weekends with dried cransberries and pecans, almond milk, more eggs for protein, no bananas (alergic!) A big batch usually lasts 2-3 weekends and I freeze it with no issues. It travels easily and a good start to a day outside.

  • Caitlin M. August 17, 2012 at 9:52 am

    Do you think I could use Soy Milk instead? My new baby doesn’t do well with milk so there for I can’t have milk. It really limits my breakfast options.

    • Leah August 17, 2012 at 12:19 pm

      I would think so, although I’ve never tried it. A few folks have used almond milk with good results.

  • Bailey August 17, 2012 at 11:08 am

    how long do you think it will last left over I live alone and 1 batch i huge for me

    • Leah August 17, 2012 at 12:21 pm

      One batch was six servings for me and they lasted in the fridge for the week. I ate one serving for breakfast and it was still good in the fridge six days later.

  • Kendall Lauren August 20, 2012 at 6:25 pm

    Making a vegan version of this today! Substituting agave for syrup, Earth Balance vegan butter, unsweetened vanilla almond milk and using egg replacer! Here’s hoping it’s as amazing as it sounds!

  • Wendy August 27, 2012 at 5:52 am

    I make a baked oatmeal with almost a similar recipe as this and I cut into portion sizes and freeze them. My Husband takes one segment to work each day. I give him differnet toppings like greek yogurt or full cream, extra fruit etc.
    We find as an older couple it works out really well. It also gives him a complete breakfast, when I add protein powder and kelp powder to the mix.

  • Kim August 28, 2012 at 5:45 pm

    fantastic – i have just finished eating it for my breakie…loved it. after reading all the comments, because i was unsure about the egg probably more than anything (the comments are a fantastic help, thanks everyone) – i decided to use almond slivers (only because i do love walnuts, but only if i have opened them from the shells, and i was too lazy this morning to do that!), added some chia seeds and left out the sweetening and egg and used grated apple as well as the banana and fruit…soooo good! thanks so much for a fantastic start to my day πŸ™‚

  • MLW August 30, 2012 at 10:00 pm

    If you don’t want to use eggs you can substitute the following mixture for each egg.
    Mix 1 tablespoon ground flaxseed & 3 tablespoons water. Let set for a few minutes before using.

  • Lindsay August 31, 2012 at 6:45 am

    Just made it and substituted peaches for the bananas on the bottom layer – ohhhhh my – so incredibly good!!This will be a go to recipe for any leftover fresh fruits I have – Thank You !!

  • amy September 3, 2012 at 10:39 am

    made this this weekend and it was sooooo good. my daughter had finished off the last of the bananas but i had fresh peaches so used those instead and it was delish! thanks for the recipe!

  • Linda Jones September 4, 2012 at 4:02 pm

    This is fabulous. I made it for my husband last night, we ate it for a snack and then he finished it for breakfast this morning. I got home from work and he had bought the ingredients to make it again! Thanks for sharing!

  • Jennifer September 8, 2012 at 7:41 pm

    Do you need to store it in the fridge or on the counter?

    • Leah September 8, 2012 at 10:18 pm

      The fridge works best.

  • Catherine September 10, 2012 at 9:36 am

    This sounds great & I cannot WAIT to try it! However, it would be really helpful if you could put the nutrition facts with this dish because I am on Weight Watchers and the point system is calculated by (total) fat, carbs, protein,& fiber. Thanks!!!!!!

    • Leah September 10, 2012 at 9:53 am

      I don’t have the nutritional information since the ingredients can vary depending on the fruit you use. You can calculate the nutrition information by calculating each ingredient you end up using. Hope that helps!

  • Adrienne September 13, 2012 at 10:42 am

    I love this! I feel good about sending my kindergartener off to school with a full belly of fruit, fiber and brain food blueberries! I did alter the recipe to suit our families eating style. I used Raw honey or coconut nectar in place of syrup, steel cut oats, unsweetened almond milk fresh ground flax for added Omega 3’s even more brain food! Next I’ll try it in muffin tins for the mornings we are undoubtly rushed. Thanks so much for this recipe!

  • Sue September 14, 2012 at 10:35 pm

    This is wonderful. I made it with loganberries, and I put in about 2 cups of berries. I added a little bit of Splenda, as loganberries can be rather tart. This recipe is a great substitute for a cobbler. It makes a healthy “dessert.” It is also excellent cold. Try it, you might prefer it and not need to reheat the leftovers.

    Many have asked about the Weight Watchers point value. I just calculated it on their E-Tools site, and it is 5 points per serving (1/6 of the recipe). This is if you make it using reduced calorie margarine and skim milk. I used 2 bananas, but fruit is now 0 points on Weight Watchers (it used to have a point value in the past).

  • Martha Marques September 15, 2012 at 1:49 pm

    Made it this morning for brunch, Yummy! Instead of bananas I used drained canned peaches & chopped them up. This recipe is very forgiving. I didn’t read thru the recipe & combined everything. It came out just fine.
    Thank You!

  • Sue September 17, 2012 at 6:35 am

    I have a batch of this in the oven right now, and it smells yummy! This is the 4th or 5th time I have made this. It’s such a great breakfast and I love that I have leftovers for the week. I always heat up a serving then pour a little milk over the top. It’s such a great alternative to those prepackaged oatmeals.
    So good!

  • Linnie Heaverlo September 18, 2012 at 12:20 am

    While visiting my son in Houston, he took me to a place called My Fit Foods, where they pre-prepare meals. They have a breakfast oatmeal which they add quinoa to, use steel cut oats and add some sliced strawberries and some blueberries and a few walnuts. It is FABULOUS! I’d never had quinoa before. It adds a ton of protein to the meal which is goodness. I only make my oatmeal with quinoa now…lovely nutty flavor.

  • Sharon September 19, 2012 at 12:28 pm

    YUM-O! This is fabulous! We will be making this again and again! I used 2 bananas but I think next time I might put 1 banana and 1 apple. I think you could put any fruit you like in this and it would be good. I might also up the cinnamon too to a full tsp.

    Oh, and you really have to resist the urge to top it with vanilla ice cream since technically this is breakfast!

    Thank you for sharing.

    • Leah September 19, 2012 at 12:31 pm

      Ha ha, good idea on the ice cream!

  • Kelly September 20, 2012 at 8:44 am

    Can you provide the nutritional value? (i.e. calories/ fat, etc) per serving? Thanks so much!

    • Leah September 20, 2012 at 9:24 am

      I donÒ€ℒt have the nutritional information since the ingredients can vary depending on the fruit you use. You can calculate the nutrition information by calculating each ingredient you end up using. Hope that helps!

  • Maggie September 25, 2012 at 7:04 pm

    Well, it smells yummy…but one thing I don’t recommend it using frozen blueberries…I rinsed and defrosted them bcz of the frozen ice on them. But the purple juice is too much. So I put them on paper towels to pat dry. What a mess!I hope my oatmeal wont come out a purple mess. Frozen raspberries wouldn’t be a problem though…I usually use fresh fruit..I just didn’t have blueberries. Thanks for the recipe!

  • erica September 26, 2012 at 12:09 pm

    Quick question: can you make this the night before, refrigerate then bake in the morning?? πŸ™‚
    Excited to serve this to our houseguests this weekend!

    • Leah September 26, 2012 at 1:52 pm

      I’m not 100% as I’ve never made it the night before yet. You may have a slightly longer cooking time since it’s coming from the fridge to the oven. I also wonder if the texture might change since overnight, it’s really got a lot of time to soak up any liquid. Good luck!

  • Valerie September 28, 2012 at 12:20 am

    Just pulled mine outta the oven…they smell delish! Made in a muffin pan and they seemed to set just fine! Used honey,almond milk, chopped almonds,unsweetened applesauce at the bottom as substitutes! Thanks for sharing!

  • Tammy September 28, 2012 at 6:42 pm

    Made this last night & had to try it before I went to bed. Delicious! Had it again this morning with a little brown sugar & some french vanilla coffee creamer (we were out of milk). It was even better! I sub’d pecans for walnuts but otherwise stuck to the recipe.

  • Kerry September 30, 2012 at 5:14 pm

    I wonder if sliced strawberries would work in place of bananas? I can not abide bananas. Peaches sound good to me as well, but I do adore strawberries!

  • Emma October 1, 2012 at 9:39 am

    This was totally delicious! I don’t think there will be any leftovers – I could eat almost the whole thing myself!
    I used half syrup and half clear honey, frozen raspberries, one banana and one apple, and sliced almonds instead of walnuts. I also added an extra splash of milk as I was concerned it would be a little too solid. It smelled amazing in the oven and it turned out perfectly. I will definitely make this on a regular basis – sooo yummy. Thanks!

  • beth October 1, 2012 at 6:22 pm

    if you double or even triple the recipe, does it still come out tasting the same? besides increasing the baking time, i just wanted to ask, because sometimes when you double a recipe it doesn’t taste the same.

    • Leah October 2, 2012 at 1:01 pm

      I’ve never doubled it, but I would assume if you bake it in a bigger dish, it would be fine.

  • Rebekah October 6, 2012 at 1:02 am

    Can’t stand gooey oatmeal. I always use equal parts steel cut oats to water. Bring water to boil, dump in oats with dried cranberries, cover, turn heat off, wait 5 min. Then add maple syrup, yum. Can’t wait to try this though.

  • Nicole L. October 6, 2012 at 11:16 am

    This is one of my family’s favorite new recipes. Thanks for sharing!

  • Laly October 6, 2012 at 12:03 pm

    Yummy! Great recipe and perfect breakfast for a cold fall weekend. Thank you!

  • Leslie October 6, 2012 at 6:44 pm

    Okay, I gave up reading about halfway through the comments… lol

    I’ve never had baked oatmeal. I have a probably really stupid question. Do you put milk on it to eat it, like regular oatmeal or do you just eat it ‘dry?’ I didn’t see this addressed anywhere. This is a whole new thing to me!


    • Leah October 7, 2012 at 3:42 pm

      I ate it how it came out of the oven, but eat it anyway you prefer!

  • Elle October 7, 2012 at 9:34 pm

    I made this tonight to take to work for the week. Kids dived into it thinking it was a dessert! No one touched the pumpkin pie i actually planned on for dessert. I doubled the recipe and used an 8×10 cake pan. I sprayed with pam, used steel cut oats, vanilla flavored coconut milk, and did not double the syrup amount and used just 3 bananas. Cooked for about 45mins. It’s yummy, sorta has the consistency of brown rice. My daughter added a little bit of brown sugar and milk on top. Definitely making this again…sooner than I expected since now I do not have enough for the week. Lol! Thanks!

  • Gentri October 9, 2012 at 8:15 am

    Did you use a 9 X 13 pan or 8 X 8? Want the thickness to be right.

    • Leah October 9, 2012 at 8:44 am

      Neither. The recipe calls for a 2-quart baking dish. I divided the recipe in half so I could have one blueberry and one raspberry. So I used the 1-quart dishes you see in the pictures. I’m not sure of the dimensions.

  • Beth October 13, 2012 at 9:29 am

    Tried this. I used steel cut quick cooking oats, mixed frozen berries, bananas and walnuts, and almond milk, leaving out the syrup. It was sweet enough and had a good texture. I’ll try it again, maybe changing to apples and almonds and rasins? It’s fun to be able to make the different flavors that I used to buy!

  • Daniela October 13, 2012 at 9:35 pm

    Thank you so much for the recipe! I first did the original recipe with blueberries and raspberries and then a few days later with peaches and nectarines. Both were delicious! I am now obsessed with baked oatmeal, but both times I used fresh/not frozen fruits. I try and see how the steel cut oats turn out next time I make this delicious treat!

  • Victoria October 14, 2012 at 6:12 pm

    This recipe was to die for… so healthy, but feels like you are eating something so sinful! I did not have maple syrup on hand upon making this dish, but substituted it for a little light brown sugar that I sprinkled over the top. I used the mixed berry blend of frozen berries from my local store and it was great. My tummy will be very happy for breakfast this week!

  • Julia October 15, 2012 at 3:49 pm

    Hi! I’m SO looking forward to making this πŸ™‚ I have a question though…. (sorry, cooking newbie!) Unfortunately I’m allergic to walnuts AND pecans, do you think I could sub in a different nut or skip all together?

    • Leah October 15, 2012 at 3:51 pm

      Hi Julia! Yes, you can totally make this to your liking. Leave out the nuts or put in different ones. It’s pretty customizable. Enjoy!

  • joanns October 16, 2012 at 2:43 pm

    I just made this. Yumm perfect amount of sweetness for the morning! I dint have an egg so I substituted a quater of a can of pumpkin puree used fresh raspberries over the banana part and frozen blueberries, blackberries, raspberries and cherry on the top. AMAZING! Will be making this a lot!!

  • cherrieb25 October 19, 2012 at 1:52 pm

    I really enjoyed this recipe! I make Oatmeal cookies all the time, but never thought of making something like this. It was VERY good. I just wanted to add that you can use ANY milk you like: RICE, SOY, 2%, SKIM, ALMOND… They ALL work well in this dish. I used Steel Cut Oats, Rice Milk, PURE Maple Syrup Grade B (not artificial), Earth Balance Butter (not really butter), Baking Powder, Vanilla Extract, Real Egg, Bananas on the bottom, Blueberries, Strawberries and Mango, Walnuts and Almonds, Cinnamon and Nutmeg…and added Brown Rice Protein Powder (2 scoops). VERY HEARTY, HEALTHY and DELICIOUS! You really do feel like you are eating something bad for you, but you are not. Thx for the recipe!

  • Leah @ Whitefoot Blog October 23, 2012 at 9:24 pm

    Hi, I’m a foodie named Leah as well πŸ™‚ This looks really good – usually oatmeal looks a little bit like barf to me πŸ˜› Thanks for all the tips – I’ll be sure to try this!

    • Leah October 24, 2012 at 9:46 am

      Hi! Always nice to meet a fellow Leah! πŸ˜‰ Hope you try the oatmeal, you might be surprised!

  • Leysa October 24, 2012 at 3:07 pm

    I’m not a fan of maple syrup … any other suggestions?

    • Leah October 24, 2012 at 5:18 pm

      Maybe honey or just leave it out and use a bit of whatever sweetener you like. It’s pretty adaptable.

  • Wendy October 27, 2012 at 8:42 am

    Made these and it is delicious. You can also substitute agave syrup instead of maple syrup.have a batch in the oven right now. Making with apples this time.

  • Jennifer October 28, 2012 at 5:10 pm

    I threw in a half cup of
    Pumpkin purée and it was great!!

  • Rebecca October 31, 2012 at 11:51 am

    I just put mine in the oven! I didn’t have walnuts so I used pecans and almonds. I can hardly wait to taste it…YUM! πŸ™‚

  • sue November 5, 2012 at 3:36 pm

    made it with a few alterations based upon what I had in my pantry: honey instead of maple syrup, used almond milk and no butter [milk allergy πŸ™ ], and fresh cranberries rather than blueberries. I love it! It’s just sweet enough, which is great because the instant stuff is just way too sweet.

  • Sarah November 15, 2012 at 1:36 pm

    Found on Pinterest and this is by far my very favorite recipe. I make it over and over! I use almond milk as my standard variation, and I’ve even had to substitute with yogurt when I ran out of almond milk and honey + agave nectar when I ran out of maple syrup once. This recipe has great bones and has convinced me there is a way to quite possibly never tire of oatmeal. PS zI always make with gluten-free steel-cut oats.

  • Amanda November 18, 2012 at 6:57 pm

    Found this on Pinterest as well. Just made and threw into the oven. Super easy. The ingredients all looked so yummy. Couldn’t help but snack on a few banana slices and berries while in the process. Havent eaten it yet but already know I want to thank you for the idea!

  • Jona November 30, 2012 at 12:33 am

    This dish is very good. Any suggestions for low fat, low carbs, low sodium dishes?

  • Tonya December 5, 2012 at 2:11 am

    I am sooo making this in the morning. I too love the flavour of oatmeal but hate soggy oatmeal. This may be my solution.

  • Lynne Greenwell December 9, 2012 at 7:01 pm

    I’m inviting some moms over for a breakfast pajama ornament exchange & thought I might try this recipe out on them! Can I substitute another type of nut?? Also, if doubling the recipe, should I use a 9X13 baking dish??

    Thanks for the yummy recipe πŸ™‚

    • Leah December 9, 2012 at 9:05 pm

      Hi Lynne! Yes, you can use any kind of nut you prefer. This recipe is really adaptable to any taste. I think a 9×13 would work fine. Just watch for the top to brown as the time may need adjusting. I hope you enjoy it!

  • Christine December 13, 2012 at 12:28 pm

    Just made this. It was good! I used pears instead of bananas and sprinkled some brown sugar on top. I only had the quick oats and maybe should have added a little bit more to have a thicker oatmeal consistency. Thanks for the recipe!

  • Susan December 18, 2012 at 9:17 am

    Is this something that could be put together the night before and then put in the oven or would it change the results?

    • Leah December 19, 2012 at 2:37 pm

      I haven’t tried that method yet, so I’m not sure if it changes the results. Let me know how it works out!

  • Jojo December 20, 2012 at 9:18 pm

    Christmas morning breakfast?

  • Susan December 24, 2012 at 11:22 am

    Instead of making the night before I’m going to get all the dry and wet ingredients ready then assemble quickly in morning. I think that is the safe way to go!! πŸ™‚

  • RubyWeds December 28, 2012 at 12:57 am

    I made this today with some substitutions and it turned out delicious! However, I made half without the blueberries (my daughter wanted just bananas) and it was dry. So, if you skip the fruit, add a bit more liquid to compensate.

    I used a “flax egg” in place of the egg (1 TBS ground flax seed mixed with 2 TBS warm water – let sit in freezer for a minute or fridge for 15 min. to gel), I used hemp milk in place of milk, & less maple syrup and cinnamon. It was awesome…can’t wait to try it with steel cut oats.

  • angela December 28, 2012 at 10:29 pm

    I loved this recipe so much that I had to resist eating the whole tray all by myself.
    I replaced the milk with unsweetened almond milk, used steel cut oats instead of regular oats, replaced the butter with coconut oil and added some lemon rind (to enhance blueberry flavour) and presto!!! it was delicious:)

  • robin December 30, 2012 at 5:14 pm

    The recipe sounds & looks great as it is but my man it’s pocky about fruit… Wondering if anyone has tried, using a seedless jelly/jam instead of the berries & how that would turn out?

  • Ashley January 5, 2013 at 1:36 pm

    What are the dimensions for a 2 quart pan?

    I used a 9 x 13 …the oatmeal was thin.

    Tasted very good though

  • mary January 7, 2013 at 8:47 pm

    Yummy! I cut the syrup in 1/2, don’t like things too sweet. I will make this again and again. I used a 8 x 8 pan and used almond milk. Mmm, will try lemon rind next time. If you don’t want to use syrup try some natural honey.

  • Leah January 8, 2013 at 7:04 pm

    I made this tonight! Delish!! thanks for sharing!!

  • Alisa Brewer January 9, 2013 at 11:46 pm

    I used steel cut oats, still in the oven but it’s not looking good. Not setting up like it should, should have stuck with the rolled oats!!

  • Liz January 10, 2013 at 6:27 pm

    i tried making this recipe tonight, i followed every part of the steps except the banana. i tried the blueberries at the bottom instead of the banana. i guess we will see how it looks/taste when it comes out of the over. i love all kinds of oatmeal and found this and thought i would give it a try!

  • Denna January 12, 2013 at 5:50 pm

    I love this! I’ve made this at least half a dozen times since I discovered your recipe. I can’t get over how easy and how tasty it is!! This recipe is a definite keeper.

  • Sara m January 13, 2013 at 9:19 pm

    Just made it. It was good. Made a few modifications. Changed milk to coconut milk and added hemp seeds as an afterthought on top. Next time i’ll mix more hemp seeds in the dry mixture to add that extra protein. Overall very good and definitely much healthier than instant.

  • Sharon January 14, 2013 at 5:59 pm

    I am about to make my second batch of this! It was so tasty and very filling. I wasn’t reaching for my morning snack an hour into work as I typically am. I made it with almond milk and it turned out great. Thanks for sharing this recipe!

  • Summer Blizzard January 15, 2013 at 7:15 pm

    I made this Sunday night so that we could have breakfast Monday morning. My 7 year old loved it. I even caught him licking the plate. I ended up using quick oats since I accidentally bought steel cut oats instead of rolled oats. I’m interested to try it with steel cut oats. Has anyone let you know if they need to be soaked over night first? I’ve found conflicting things online. Didn’t want to waste the fruit if I mess it up. Thank you for the awesome recipe.

  • Cheyenne January 17, 2013 at 6:03 pm

    I make something similar to this. 1/4cup oats, a teaspoon of milled flax seeds, 1 egg, splash of milk, fruit of choice. Mix it up in a mug and nuke it for 2 minutes. sprinkle cinnamon sugar on top. Easy peasy!

  • stacey January 20, 2013 at 10:43 pm

    this is so wonderful! i cant wait to try. I know oatmeal is so good for you but there is something about the texture that makes it hard for me to eat. but I think i will def be able to eat this.

  • Heather January 24, 2013 at 12:29 am

    Hi, so we are having a staff party tomorrow and this recipe sounded good.
    I was expecting a protein carb amount since it is a beyond diet recipe any ideas? Thanks Heather

  • nicole January 24, 2013 at 8:45 am

    I am about to have a baby, and would really like to make some baked oatmeal and put it in the freezer. Do you know if it’s better to bake it, and then put it in the freezer, or just mix it- freeze it- and then bake it when I’m ready to eat it?

  • Paula January 24, 2013 at 2:20 pm

    On my second time making this delish oatmeal! I made two last time one for me just as recipe stated and one for my daughter without any sweetener besides the fruit. Both were deliscious! Oh there was one change based on wanting more wetness. I used 1/2 extra cup of milk and cooked at the minimal time stated! Thank you so much for posting this recipe! It is a keeper!

  • annav January 25, 2013 at 3:20 pm

    Just made this. Of course I tweaked it. I had some whipping cream I needed to use up so I substituted the cream for the milk, used coconut oil to grease the pan, used 2 cage free eggs instead of 1, and used stevia instead of maple syrup, used 2 tsp of bourbon vanilla since that was all that was left in the bottle. I also didn’t read the recipe before making it. I misread the step and added the cream and vanilla into the oats. I also used organic butter instead of regular butter and sea salt instead of regular salt. I’m just waiting for this to cool off!

  • annav January 25, 2013 at 3:37 pm

    This came out beautiful! Looked so pretty! Next time I will use more blueberries so it will be more gooey. I loved the way the toasted walnuts tasted. Great recipe. Read my post above to see all the changes I made.

  • Lindi January 27, 2013 at 1:49 pm

    I wonder if I can substitute the blueberries for strawberries of some other fruit. I don’t have any blueberries right now. πŸ™

    • Leah January 28, 2013 at 9:12 am

      Yes, you can use pretty much whatever fruit you like.

  • Jen January 29, 2013 at 10:59 am

    OMG! Just made this and it is DEEEEEVINE!! I didn’t have any walnuts so used pecans–awesome!!

  • Angela B February 2, 2013 at 8:10 pm

    Made tonight using coconut milk and skim. Also used coconut oil in place of butter and applesauce AND banana on bottom. So, so yummy! I am a huge oatmeal fan and this is very hearty and satisfying, especially with the coconut oil! Oh, and I tried it with quick oats and it worked. I doubled the recipe and baked for about 40 mins. Thank you! I will absolutely be making this again!

  • Casey February 5, 2013 at 11:47 am

    This is so delicious!! The layer of bananas on the bottom is what makes it. I even left out the walnuts for calorie/fat factor and it is amazing. Kids are loving this for breakfast this week!

  • Nicole February 10, 2013 at 3:58 pm

    I’ve made this several times. So delicious! I made a couple diff changes. I’m not really a fan of maple syrup, so I used honey. Also not really a fan of walnuts, so I used chopped pecans. I’ve only made it so far with frozen blueberries. A single batch is NEVER enough.

  • Mandy February 13, 2013 at 2:01 pm

    I don’t usually like oatmeal but decided to try this 2 months ago and was in love!!! I did substitute honey for maple syrup but other than I think it is just perfect! I make it at least once a week. Thanks for sharing.

  • Lizzy February 17, 2013 at 8:42 pm

    This looks AMAZING but I don’t eat dairy…any suggestions on replacing butter?

  • Teresa February 18, 2013 at 6:42 am

    Awesome recipe! My husband loved it….and that is amazing in itself, considering how picky he is! We used frozen blueberries from our garden last summer and it turned out great. I bet fresh would only make it better. Great job Leah!

  • Stefanie February 21, 2013 at 7:05 am

    I also add a scoop of protein powder mixed with the oatmeal, this provides the necessary protein, as it is always best to eat a carb based meal with protein

  • Kylee February 22, 2013 at 7:59 am

    Ok at the risk of sounding completely stupid, I have never used steel cut oats in my life but bought them to try a healthier version. For this recipe are you supposed to cook or soak the steel cut oats before using them? Or bake the oatmeal with dry oats?

    • Leah February 22, 2013 at 8:04 am

      I’ve never made this recipe with steel cut oats, but I think in the comments there may be some readers that have shared how they did it.

  • Kylee February 22, 2013 at 8:18 am

    I read through the comments to see, there are a couple that talk about cooking the steel cut but don’t mention whether or not it is for the recipe or just making them. I think I may have to research before breakfast πŸ™ lol.

  • Marieanne February 24, 2013 at 9:14 pm

    So I actually made this for breakfast this morning and I substituted Agave Nectar for the Maple Syrup, and it turned out great, I used frozen berries thawed and drained all the liquid. I think I will try almond milk next time, this time I used 1% organic milk and it was great. If you are just thinking about trying this… it, its great especially for those who really don’t like eggs, and have a sweet tooth!!!

  • Kristy February 25, 2013 at 2:42 pm

    I’m making this for the 2nd time. I’ve used steel cut oats, I think they may make it chewier which I like. This time I’m trying cranberries & I don’t have vanilla so I used almond extract. The maple syrup I used was Walden Farms fat free, calorie free but it has Sucralose. I like experimenting so I appreciate all the ideas previous commenters have offered up & plan to keep playing with this. I love how it feels me up.

  • Josh February 25, 2013 at 3:13 pm

    For the person that asked about the WW points…it is 6 points for the 1/6 serving size.

  • Josh February 25, 2013 at 3:16 pm

    Actually 7 points. Forgot to add the Milk (Skim). Fruits/Veg are free in their whole/fresh form.

  • cheryl March 3, 2013 at 3:00 pm

    made this today for tomorrow’s breakfast….all I can saw is YUMMY!!!

  • Amy March 5, 2013 at 1:31 pm

    This is so good! I love this recipe. I tried it with blueberries and apple and my husband and I ate it for breakfast all week. So good but healthy- perfect combination!

  • Nicole March 6, 2013 at 5:04 pm

    Hi! I just saw this on Pinterest and it looks so good! Just a quick question.. I don’t care for bananas or nuts, so is it ok to just omit those? I know the bananas were to help with the sweetness, but I figured I could use applesauce like another commenter mentioned. Also, is it possible to use honey instead of syrup? Thanks so much!

    • Leah March 6, 2013 at 5:39 pm

      The recipe is very customizable and other seem to have luck with different ingredients, so I say go for it!

  • Laura March 10, 2013 at 3:52 pm

    Hello, I just wanted to let you know that I tried this and it’s wonderful!! Also, I write a blog about things I try from Pinterest and I wrote about this and some people have also commented on how amazing it is! πŸ™‚

    • Leah March 10, 2013 at 4:10 pm

      Hi Laura! So glad you enjoyed it and thanks so much for blogging about it. Just please be sure to add photo credit below the image since it’s from my blog and not one that you took yourself, thanks!

  • kristen March 10, 2013 at 7:36 pm

    Thanks for this yummy recipe! I made it last night (with frozen raspberries) with the good intention of using it for breakfasts this upcoming week. But…..the husband and i ended up loving it so much we ate half for breakfast and the other half for dinner. And now there’s more baking in the oven as i type this….. thank you!!! πŸ™‚

  • Emelie March 10, 2013 at 10:43 pm

    Love this recipe, thank you so much for letting us all utilize it! I must admit, however, that i make it my own! I add some puff wheat to the mix to add a little more umph! I use fresh strawberries typically in place of the blueberries, which i feel adds some sweetness as I completly omit the sugar/syrup and use unsweet almond milk in place of milk!

  • robyn March 12, 2013 at 9:39 am

    any suggestions on how to get the banana flavor without the cooked bananas on there?

    • Leah March 12, 2013 at 10:21 am

      Hmm, that’s a tricky one. Maybe use another fruit on the bottom instead and top with fresh bananas after you bake it.

  • Autumn March 13, 2013 at 12:02 pm

    Leah, this is one of the best recipes to ever hit my kitchen! I’ve been cooking and baking up a storm over the last several months due to a disability and subsequent unemployment, always seeking something new to try. I found this recipe on Pinterest at the same time I wondered what else I can do with ripe bananas and giant bags of frozen fruit other than our typical banana bread or smoothies.

    I have made this once a week for a couple months, fortunately for my fiance, our neighbors, and friends who frequently join us for meals. The only thing I have done differently is, just today, used a 3-quart casserole dish. I found that I prefer this recipe in the bigger dish, for more delicious crisp than oatmeal-like texture… the other big reason I was so excited to try this recipe. I’m growing less fond of oatmeal – making it AND eating it – as I age.

    Thank you, Leah!!

    • Leah March 13, 2013 at 12:57 pm

      Hi Autumn! So happy to read how much you enjoyed the recipe! I’m going to have to try cooking it in a 3-quart dish like you did. Thanks for the nice comment!

  • kara March 13, 2013 at 12:49 pm

    I’m not the smartest when it comes to the kitchen, so if I doubled or tripled this for brunch would it fit in a 9×13 pan ok and would it cook for the same amt of time? Thanks in advance. Can’t wait to make it!

    • Leah March 13, 2013 at 12:56 pm

      I’m not sure. I’ve never made it in a 9×13 and I’m sure the cooking time would vary. Good luck!

  • Brenda March 17, 2013 at 11:00 am

    We made this today.. and it was delicious!! I doubled the recipe and put it in an 8 1/2 by 11 dish. I have no idea what it is supposed to taste like without doubling.. but frankly, we loved it.. I might try the steel cut oats.. I might put it in a 9 x 13 pan next time.. just to try it… and I bet APPLES would be DELICIOUS! Thanks so much for sharing! πŸ™‚

  • Jill R. March 21, 2013 at 9:39 am

    I am not an oatmeal eater but want to be so bad! I know it fills you up and is so good for you. So I have a question. Where do you get steel oats? Cereal isle?


    • Leah March 21, 2013 at 10:20 am

      Same here! Yes, most likely you can find them in the cereal aisle or if your grocery has a grains/healthy section. Publix has them scattered in a few places.

  • Marlene March 22, 2013 at 9:35 am

    I made this the night before and it tasted great. Texture was perfect for me! Of course, I have nothing to compare it to, since this was my first time, but I really did like it just like this. I would love a nutritional breakdown for this recipe.

  • Nancy March 25, 2013 at 10:33 am

    I’m not much of a breakfast eater but this oatmeal has changed me. Being able to make a week’s worth and just reheat is life changing. I used Apple’s and strawberries. Used blueberries once but the color was objectionable. Since its in our nature to never leave well enough alone I’m sure I’ll be trying many variations. Thanks for the beginning.

  • Janele April 1, 2013 at 8:58 pm

    My daughter made this for our family’s Easter brunch…………A-mazing! Could not believe it did not have any sugar in it. Had the leftovers for breakfast the next day and it was just as good. Thanks for a great sugar-free recipe. It will definitely be a regular on our breakfast table.

  • Jen April 7, 2013 at 9:11 pm

    This was delicious! I didn’t have cinnamon or walnuts in the pantry so I used nutmeg and pumpkin spice mix and macadamia nuts. Thanks for the great recipe. I made it for breakfasts this week, but it smelled so good, I had to have some as dessert tonight. Yum!

  • Sheryl April 9, 2013 at 9:40 am

    Made this for breakfast today – it was wonderful! I used frozen blueberries, but you don’t need to thaw them – just throw them in. Mine didn’t turn into a purple mess like others stated. I also suggest using real maple syrup – the few extra calories are worth it (and I also try to avoid using anything that is largely corn syrup, artificial flavorings, and artificial sweeteners – too many chemicals…).

  • kathy April 9, 2013 at 9:57 am

    I made this this morning…found you on pinterest. My milk was spoiled so I used greek yogurt (I only had flavored, so I used pineapple)and I used calorie free waldon farms pancake syrup. I also could not find my vanilla, so I subbed a tiny splash of rum…

    It was very creamy, yummy, and healthy. I calculated the WW points. I have a lot of points, so I calculated it as three servings…10 points for a big satisfying cup of oatmeal! Great breakfast. I am going to make a double batch over the weekend for work next week!

  • kathy April 9, 2013 at 10:01 am

    I also used a packet of Truvia sweetener in the bottom of the pan over the berries.

  • Britney April 15, 2013 at 8:20 pm

    Can you substitute honey for the syrup?

  • Marny May 1, 2013 at 6:22 am

    This recipe is amazing! I have never been a fan of oatmeal, but this has made me a believer. My kids even asked me to make it again for dessert! I have made it using traditional rolled oats and also have used steel cut oats. I actually prefer the steel cut oats. I like the chewiness it gives the recipe. When I make it with steel cut oats, I leave it in the oven for 45-50 minutes. This is the tenderness that I like personally. I also add ground flax to the dry ingredients. The only problem that I seem to have sometimes, is that I find cooked egg white now and again. I’m not sure how to resolve that. I beat the egg really well into the wet ingredients. Maybe next time I will use the liquid egg that you can buy in the carton? Anyhow, thanks for the recipe…it’s killer!

  • Ally May 4, 2013 at 7:48 pm

    This is a fantastic recipe! The first time i make anything, I try to follow the recipe as it’s written, then after I’ve made it at least once I can make tweaks. This recipe is healthy & delicious as is, but the 2nd time i made it, I alter it…I omitted the butter, added Chia seeds, doubled the cinnamon & used thinly sliced apples in place of blueberries & bananas and it also was delicious! Like apple crisp, only much healthier!! My hubs loved it too πŸ™‚

  • jeanette May 12, 2013 at 5:36 pm

    The oatmeal was very good but not sweet enough so I add a little honey then tasted great

  • Ella May 14, 2013 at 4:24 pm

    I am not a fan of oatmeal, but I know I should eat more, and not the instant kind. So I thought I would give this a go, and it was DELICIOUS!!!! Thank you for sharing this wonderful recipe.

  • Jennilynn Parks June 2, 2013 at 11:33 am

    I love this recipe. Of course if I can’t wait for it to bake, I just stir it up. I use pure maple syrup or Stevia and use unsweetened coconut milk. I am recovering from Stage 4 Metastatic Cancer (yes, recovering) and this is one of my sweet treats cause should not have sugar. I really enjoy this dish!

  • Cindy June 2, 2013 at 9:03 pm

    I made this tonight. Used Steel cut oats, almond milk (unsweetened) & double the cinnamon :). Used Smart Balance butter instead of real butter. It was soooo good. Loved it!!

  • Jo June 3, 2013 at 2:07 pm

    Oh it turned out sooooo goood.
    I used molasses instead of syrup since I needed to use it up, almond instead of vanilla and walnuts.
    My only mistake was I accidentally poured in too much of the almond essence into it. Now it sort of smells fake almondy which I don’t like. Any suggestions?

  • Chris June 18, 2013 at 11:41 am

    Love this recipe! I just shared it on my blog as well. Thank you for helping me feed three hungry little boys!

  • majel June 30, 2013 at 11:04 pm

    I made this recipe a lot of times because it’s sooo yummy and healthy.
    I even baked it for my sister when we visited her last week. I want to try this with steel cut oats but not sure how long should I bake it and if I need to
    alter my ratio with my milk, would you mind letting me know?
    Thanks for sharing!

  • adlin July 27, 2013 at 8:57 pm

    I tried this recipe last week, for dinner, and really enjoyed. Looking forward to trying with some variations.

  • Amber July 30, 2013 at 10:46 am

    Baked using steel cut oats, almond milk, and sliced almonds substitutes. Delicious!!!

  • Erica August 5, 2013 at 9:49 pm

    My sister made this for me, as I’m a lover of oatmeal, while I was visiting her this past week. I had never made baked oatmeal before and it was like eating a dessert. Came home, pinned this recipe and bought everything I need to make it for myself and my man friend (another oatmeal lover) this week and I can’t wait.

  • Christine October 19, 2013 at 3:27 pm

    I’ve always been a stove top oatmeal person myself until I came across this recipe, I pinned it some time ago but just made it for breakfast this morning. I used 1/4 c of Agava nectar but will use less next time as it was a little sweet for me, I also used unsweet almond milk and sliced almonds. I did not think about it at the time but I could have sub out the egg and butter for flax seed meal which is a better fat and also an egg substitute, overall I rate this a 10 and probably will never go back to making it on the stove top ever again…

  • Angela January 10, 2014 at 12:08 pm

    I made this recipe and while it was quite tasty, it was super moist. Do you have any tips on how I could make it more dry, like a granola bar consistency? I usually eat my breakfast on the run.

    • Leah Short January 10, 2014 at 12:48 pm

      Hi Angela! This recipe is meant to be the consistency of hot oatmeal. It sounds like your best bet would be a recipe for homemade granola bars. I don’t have one at this time, sorry!

  • Melanie January 15, 2014 at 8:57 pm

    I just made this!! Yummy is all I have to say! My hubby and I will be eating this for the next few mornings! Thanks for sharing!

  • Kim January 25, 2014 at 5:34 pm

    I just made this tonight for dessert and its WONDERFUL. I will make this again. Thank you for sharing.

  • Erin January 26, 2014 at 3:27 pm

    I have been making this recipe for over a year now and still am in love with it and its versatility! I have made several variations, berry, chocolate chip, white chip, different nuts other than walnuts, always delicious and my husband goes crazy for it. I also add flax seed and brewer’s yeast as well as use steel cut oats to turn it into more of a lactation recipe always notice a boost in my milk supply when i eat it! thank you for such a great breakfast!

  • Umilla February 20, 2014 at 11:18 am

    Found this recently on Pinterest, served it to my family this morning and it was a huge hit, especially with the kids (ages 2 and 4). I’m thinking I’ll make a double batch next time and then freeze it in individual portions for busy mornings. Wondering if I can sneak some veggies into it…? Thanks for sharing!

  • Hayley Chandler April 5, 2014 at 3:31 pm

    I just found you through another blog. This recipe sounds great. I love oatmeal!!! This sounds great for busy mornings!!!

  • Krithika Rangarajan April 22, 2014 at 11:26 am

    Hey Leah

    Thank you for this supremely enticing oatmeal recipe. I do enjoy oatmeal, but I do NOT enjoy blueberries or raspberries πŸ˜›

    I LOVE bananas though.

    GOSH – can’t wait to make this. Thank you so much! #HUGS

    Lots of love

  • Allyssa April 27, 2014 at 4:39 pm

    I was wondering what your suggestions would be for a substitute for maple syrup? It is very expensive where I live and the remainder would probably go to waste before I use the rest.

  • AJ May 4, 2014 at 4:14 pm

    I’ve been trying to find oatmeal I like. This was the first baked option I tried. While I don’t normally like banana cooked into things, this was super delicious! Also very easy to make. In the future I’d warm up the milk a tiny bit before I add the melted/cooled butter.

  • Liz d May 6, 2014 at 9:08 am

    Does anyone know if this should be stored in or out of the fridge?

    • Leah Short May 6, 2014 at 9:13 am

      Hi Liz! It should be stored in the fridge.

  • Leah May 19, 2014 at 3:16 pm

    Great recipe! I didn’t use bananas, only blueberries. I used coconut oil to grease the baking dish and also doubled the recipe and used a 9×13 pan. I used agave nectar instead of syrup and it turned out awesome. It is the perfect level of sweetness for us. Thanks!

  • Kathy Altenbernd May 24, 2014 at 11:16 am

    Husband and I love, love, love this. Our favorite version uses mixed berries, peaches, tart cherries, and golden raisins. Love the bananas! I used almond milk and or skim milk, sugarfree syrup. Every one gets better. We are taking it for a Sunday school breakfast tomorrow. Hoping for leftovers. Making it today cause the husband thinks it is better the second day. Thank you!

    • Leah Short May 24, 2014 at 1:45 pm

      Hi Kathy! I love the fruits you added to this! Going to try your variation soon. So happy you enjoyed it!

  • Tori June 6, 2014 at 8:10 pm

    This was fantastic, and the banana made me feel like I was eating bread pudding. Thank you!

  • Karen August 22, 2014 at 9:39 am

    I’ve made this twice and it’s fantastic!! I used fresh peaches instd of banana and it tasted like a peach/blueberry crisp. SO GOOD. I also added in a handful of milled flax seeds with the dry ingredients. Thanks so much for this awesome recipe πŸ™‚

  • Christine October 27, 2014 at 9:17 am

    I got a head-start on this last night, and combined and baked it this morning…My girls woke up to an amazing smell and couldn’t stop eating it! One of them had 3 helpings. I omitted the bananas and just used raspberries (probably more than called for), and added a splash of almond extract, since it goes so perfectly with raspberries.
    I think this (or a variation of it) will be our standing fall/winter Monday morning breakfast. Thank you for posting this recipe!
    Asheville, NC

  • Julie Richardson January 13, 2015 at 9:41 am

    This recipe is AMAZING!! I made it and portioned it out into one cup portions and have been eating them for breakfast. So yummy, and my coworkers keep asking for the recipe. I’ve gladly shared.

    • Leah Short January 13, 2015 at 1:16 pm

      Excellent! Thanks for commenting, Julie!

  • Lisa March 13, 2015 at 11:47 am

    What is the nutritional value per serving? Also, what is the serving size?

    • Leah Short March 13, 2015 at 12:55 pm

      Hi, Lisa! You’ll see the nutrition information and serving size in the recipe area, if available. The serving size for this dish is 6 and the nutritional value will vary depending on the fruit and ingredients you use.

  • Sarah May 16, 2016 at 9:57 am

    Could you put this together the night before and then bake it in the morning? Thanks!

    • Leah Short May 16, 2016 at 10:15 am

      Hi Sarah,
      I’m not sure as I haven’t made it that way before. My guess is that the oats may soak up most of the liquid, so when you bake it, it would be drier. Report back if you try it that way!

  • Zoey March 30, 2017 at 3:02 pm

    How should I store it? In the fridge all week? Thanks! Looking forward to making this on Sunday.

    • Leah Short March 31, 2017 at 10:34 am

      Yes, it should work well stored in the fridge all week!