We all know how important a healthy breakfast is, but sometimes it’s so easy to fall into a breakfast rut. Whether that’s opening a box and pouring a bowl of cereal, or making the same old boring oatmeal, sometimes it can be hard to come up with easy, delicious, and healthy alternatives for breakfast.
This baked oatmeal is anything but boring, and although it does take more time than pouring a bowl of cereal, it’s still really easy, and the end result is so good, it’s worth it.
I’ve made this baked oatmeal many times for my family, and it’s always good, but yesterday I made it again with one small addition, which took it from good to amazing. I included a mashed ripe banana (mostly just because I had one that needed to be used), and it added sweetness, without any extra sugar, and along with the yogurt, makes the oatmeal moist and even a little creamy, instead of dry and crumbly the way baked oatmeal can sometimes be.
And the best thing about this baked oatmeal is that your kids can help you make it. Stirring the ingredients together is a great job for little hands, and they’ll love to sneak a few pieces of fruit when they think you’re not watching!
Mixed Fruit Baked Oatmeal
- 3 cups oats
- 1/2 cup turbinado sugar, or brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs, lightly beaten
- 1 cup plain yogurt
- 1/4 butter, melted
- 1 ripe banana, mashed up
- 1 – 1/2 cups mixed fruit, either fresh or frozen, based on your preferences
1. Preheat oven to 350 degrees. In a large bowl, mix together the oats, sugar, baking powder, salt and cinnamon.
2. In a smaller bowl, combine the eggs, yogurt, melted butter, and mashed banana.
3. Add the wet to the dry ingredients and stir until well-combined.
4. Next, fold in your mixed fruit. You can use pretty much any combination of fruit that you enjoy or have on hand. At our house we use frozen peaches, blueberries, strawberries and sweet cherries, and diced apples — in whatever quantities and combinations I have — they’re all good!
5. Pour into a greased 8 inch baking pan. Bake at 350 for 35-40 minutes, until a knife inserted comes out mostly clean — be careful not to over bake or it will become to dry.
6. Serve warm, with a little milk poured over the top if you like.
I also love that this recipe is so versatile. I always have the staple ingredients on hand, and then I can add whatever fruit I may need to use up, or have in the freezer, and it always turns out so good!
Also, this is one of my favorite things to serve as breakfast for dinner, because it’s so easy to throw together with some scrambled eggs on the side for a delicious and healthy meal.