There are essentially two kinds of runners. Those running 'fasted' and those running 'feasted'. Fasted runners generally don't eat anything before a run, while feasted runners have learned how to best fuel their bodies with food prior to lacing up. Having a sensitive stomach, I tend to be a fasted runner because I haven't found a food that won't betray me (if you know, you know). Honestly, not having anything in my stomach hasn't necessarily served me well. However, that has now changed as I have found a nutrient dense breakfast that's not only incredibly delicious but has been the fuel I never knew my body loved. I have my Instagram friend @marmilious to thank for this. Little did she know that her Instagram post for this healthy, scrumptious Baked Banana and Blueberry Oatmeal finally turned me into a 'fueled' runner. Not a runner or morning walker? No worries. Because this easy to make, heart healthy baked oatmeal makes for a great start to any day.
With its' dense, moist, cake-like texture this Baked Banana and Blueberry Oatmeal is a very satisfying meal. And because it can also be made ahead of time and quickly reheated in the microwave, it makes for a perfect grab and go kind of meal.
What makes this Baked Banana and Blueberry Oatmeal the perfect breakfast or pre-run/walk meal is that it's loaded with all natural ingredients. Peanut butter, bananas, blueberries, honey, eggs, milk, oatmeal, Kosher salt and cinnamon come together to create the kind of baked oatmeal even non-oatmeal lovers will come to love. The ripe bananas and honey serve as natural sweeteners, thus eliminating the need for any processed sugar. The oatmeal, bananas and peanut butter are a complex carb combination intended to keep you full but without giving you that 'too full for comfort' feeling. Lastly, the milk, eggs and peanut butter bring much needed protein. I mean, really. Starting your day with THIS baked oatmeal will have you living your best life!
Ever since I was lucky enough to be given my friend Marla's recipe, I have made this Baked Banana and Blueberry Oatmeal three times now in the last three weeks. Here's what I learned in making it several times. Very ripe bananas, the kind you generally use when making banana bread, make a difference. Using more rather than less fresh blueberries makes it even more delicious. While I haven't yet swapped out the blueberries for blackberries or made a blueberry/blackberry version, but more than likely I will in the weeks ahead. Because I am now addicted to this Baked Oatmeal. All because a friend so generously shared one of her recipes with me.
You have the option of baking the oatmeal in either generously buttered individual ramekins or in an 8" x 8" pan. Personally, I prefer making them in the ramekins as they make the perfect individual serving. Additionally, I think it also makes for a great presentation when you are making breakfast and/or brunch for your family.
Did I mention how easy this Baked Banana and Blueberry Oatmeal is to make? Other than bowls, measuring tools, a whisk, a fork, a spatula and either ramekins or a baking pan, it doesn't require any special equipment. It's the kind of breakfast you make when either at home or on vacation. For those of you who love to meal prep for the week, this Baked Banana and Blueberry Oatmeal is made for you! Lastly, it's the ideal breakfast for all of you "love to be fueled' runners and/or walkers out there.
Okay, what are you waiting for? You too need this crave worthy Baked Banana and Blueberry Oatmeal in your life!
Recipe
Baked Banana and Blueberry Oatmeal
Makes 6 servings
Ingredients
2 medium-large sized very ripe bananas (approximately 340g)
1 cup whole milk
2 large eggs
1 teaspoon vanilla
1/2 cup (125g) creamy peanut butter
2 Tablespoons (38g) honey
2 1/2 cups (225g) old fashioned oats
1 teaspoon baking powder
1/4 to 1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt
1 to 1 1/2 cups fresh blueberries (or fresh blackberries)
Maple syrup for serving, optional but good
Directions
1. Generously butter 6 eight-ounce ramekins or an 8"x 8" baking pan. Set aside.
2. Preheat oven to 350 degrees F.
3. In a medium sized bowl, mash the bananas well. Add in the eggs, honey, vanilla and peanut butter. Whisk until well combined.
4. Pour and whisk in the milk.
5. Stir in the baking powder, Kosher salt, cinnamon, and oats.
6. Gently fold in the blueberries.
7. Divide the mixture evenly between the 6 ramekins or pour into the baking pan.
8. Bake for 30-35 minutes or until the mixture has puffed up slightly and is lightly golden on top. Remove from the oven.
9. Enjoy immediately with some maple syrup. OR Cool to room temperature. Cover and chill. Reheat in the microwave when ready to eat. Note: The Baked Banana and Blueberry Oatmeal will be good, if well wrapped, for up to 5-6 days in the refrigerator.
Notes: (1) Highly recommend using 1 1/2 cups of fresh blueberries. (2) I baked the oatmeal in ramekins, so I had individual servings. (3) Replaced the Old-Fashioned Oats with Gluten Free Old-Fashioned Oats to make this gluten free.
Grand Tetons, September 2024