Wake up to a warm breakfast! Prep this oatmeal the night before and pop it in the oven in the morning for a delicious start to your day.
Overnight oatmeal folks. It’s when you mix all the ingredients together, but instead of popping in the oven or on the stove top, you cover it up and let it sleep in the refrigerator overnight. Just like you – except you will be in a cozy warm bed.
After you wake up and pre-heat the oven, place it in to bake and proceed with your usual getting-ready-in-the-am-routine. Thirty minutes later you will be enjoying a nice warm bowl of goodness!
Don’t you just love when past-you is looking out for future-you? Some of my favorite breakfast/brunch dishes have overnight steps. Take my overnight baked apple French toast for example. It also happens to be a huge hit with guests!
Or if I need something with even less cooking time in the morning, there’s always overnight oats, which as easily customizes based on your cravings.
For some strange reason, blueberries were absent from Kroger when I went grocery shopping for this recipe so I snatched up the blackberries instead. I obviously don’t know what it would’ve been like with blueberries, but I do know that with blackberries this was outstanding (notice the modesty).
You can obviously change this up to use whatever berries you have on hand. Also, while I used fresh you could just as easily use frozen, thawed ones as well. Maybe you want a crispier cinnamon-sugar topping? Go for it!
The leftovers were just as awesome! I added a little extra milk after reheating and it was like new again. Actually, that’s my trick for reheating any leftover oatmeal.
Even my leftover-oatmeal-hating-husband loved this oatmeal the next day. He legit suggested I make this again the other day and I was stunned.
I bet it’s because it has more texture to it due to the baked crusty top. Which means there is a lot more baked oatmeal in my future. Nothing wrong with that!
Post updated 8/25/20, two photos above are the originals.
One year ago: Chocolate Chip Cookie Dough Cupcakes
- 2 very ripe medium bananas, sliced into 1/2" pieces
- 1-1/2 cup blackberries
- 1/4 cup honey (or agave), divided
- 1 cup uncooked old-fashioned rolled oats
- 1/4 cup chopped walnuts or pecans, divided
- 1/2 tsp baking powder
- 3/4 tsp cinnamon, divided
- Pinch of salt
- 1 cup 2% milk (or any milk you desire)
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 375 degrees. Lightly spray an 8 x 8" or 9 x 9" ceramic or glass baking dish with cooking spray; set aside.
- Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blackberries over the bananas, 1/4 tsp of the cinnamon, 1 Tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
- Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
- Remove the dish from the oven and allow to cool. Then pour the oat mixture over the bananas and blackberries.
- Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blackberries and walnuts over the the top. Cover tightly with plastic wrap and set in the fridge overnight.
- Preheat the oven to 375 degrees. Remove the plastic wrap and bake the oatmeal for 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Store any leftovers covered in the refrigerator.
Source: Adapted slightly from Gina’s Skinny Taste.