Baked Fruit and Oatmeal – the perfect back to school breakfast


I found another use for all those wonderful blueberries we picked a few weeks ago. When I drive by the orchard, they have signs up saying blueberries are still available for picking. I am tempted every time to stop by and pick just a few more pounds! But my freezer is full and I just don’t have any more room! I’ve started a savings fund to buy a second chest freezer! This recipe is a great way to use up whatever fruit you like, plus the added stick to your ribs goodness of old-fashioned oats! I love oatmeal. I remember as a kid, sitting at the breakfast table not wanting to eat it. That way long before the maple brown sugar, apple cinnamon flavors were available. My dad just made us plain old oatmeal. No thanks! I like it mixed with fruit, syrup, and all kinds of goodies to make it not so boring and not so healthy, well sorta! This one isn’t too bad on the naughty ingredients and it makes a big 9×13 sized dish full so if you do the math, it really isn’t that bad at all. You can use any type of fruit you like and any type or no nuts. I love the crunch of the almonds but I know some are not nuts over nuts as me, so just adjust to your liking. This is so good because you can bake it in the oven and keep it in the fridge for up to 5 days. So you can make it on the weekend and then throughout the week, just scoop out your serving in the morning, and heat it up in the microwave for a minute. You instantly have a great homemade breakfast that will warm you up and keep you going. That beats the boring box of cereal on those busy school mornings! It’s so good, you could even use it as a dessert. Call it baked oatmeal, call it a crisp. Whatever it is, I loved it!

Baked Fruit and Oatmeal

Makes one 9 x 13 pan.



1 C sliced almonds

2 C old-fashioned oats

3/4 teas baking powder

1 teas cinnamon

1/4 teas salt

1/3 C maple syrup

1 1/2 C almond milk

2 large eggs – beaten

6 TBS butter – melted

1 teas vanilla extract

2 ripe bananas – sliced

2-3 C fresh blueberries or whatever fruit you like


Preheat oven to 375 degrees F.

Grease a 9 x 13 oven safe dish.

Combine oats, cinnamon, 1/2 C almonds, baking powder, and salt together and set aside.


In a small bowl, combine maple syrup, beaten eggs, milk, melted butter and vanilla. Whisk until combined.


Slice bananas and layer them over the bottom of the pan.


Add a layer of blueberries or whatever fruit you are using but save 1/2 of the fruit for the top.


Sprinkle 3/4 of the dry mixture over the layered fruit.


Pour the liquid mixture over the top of the dry mixture.


Top with remaining dry mixture and then blueberries or fruit.



Sprinkle remaining 1/2 C sliced almonds on top.

Bake at 375 degrees for 30-40 minutes until oats are cooked and golden brown.

Let cool 10 minutes before serving.

Cover and refrigerate leftovers. This keeps in the fridge for up to 5 days. Just scoop out portions, heat in microwave.









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