This make-ahead version of oatmeal is the perfect combination of nutritious and delicious. Naturally sweetened with ripe banana, and higher in protein than regular oatmeal, this will be your family’s new go-to weekday breakfast!
If you’re anything like me, you don’t have a ton of time to prepare any meal, let alone weekday morning breakfasts. Mornings are crazy around here, trying to get myself ready for work and three kids out the door for school. Having a nutritious, yummy breakfast that I can reheat and that my kids love is a life-saver. Enter: Baked oatmeal!
I’ve made several variations of baked oatmeal in the past, including one of my favorite Fall versions Pumpkin Spice Baked Oatmeal *YUM*, but this one tends to be a fave with my kiddos. There’s something about banana and blueberries together that they can’t get enough of. Their favorite muffin recipes is this Flourless Lemon Blueberry Muffin – admittedly it’s one of my top muffin picks too.
Why this dietitian mom loves oats:
Oats are a staple in our house. As a dietitian I know the importance of good nutrition, including dietary fibre, for health and wellness. Oats are an excellent source of soluble fibre, which not only helps with digestive health, but also helps to stabilize blood sugar levels, keep cholesterol levels in check and keep little tummies fuller longer. Oats also provide energy, vitamins and minerals, and best of all, they’re versatile and easy to prepare.
Baked oatmeal is a balanced meal all on its own:
This recipe is a full, balanced meal-in-one, providing protein (eggs), fruits (blueberries and banana), fibre (fruit and oats) and more. Pair with with a bit of Greek yogurt and drizzle with maple syrup if you’d like to make it a bit sweeter. Need a gluten-free version? Use certified gluten-free oats and you’re good to go.
School-safe and freezer-friendly:
This recipe is great for breakfast, yes, but it can also be served as part of your child’s school lunch (as long as you don’t include in nuts), as a snack (yep—just a smaller portion), or dinner (because who doesn’t live breakfast for dinner?!).
Blueberry and Banana Baked Oatmeal
This make-ahead version of oatmeal is the perfect combination of nutritious and delicious. Naturally sweetened with ripe banana, and higher in protein than regular oatmeal, this will be your family’s new go-to weekday breakfast!
Ingredients
- 1 1/2 cups oats
- 1 tsp cinnamon
- 1/2 tsp baking powder
- pinch of salt
- 1 cup milk of choice
- 2 large eggs
- 2 tbsp butter or coconut oil, softened
- 1 tsp vanilla
- 1/4 cup maple syrup
- 2-3 ripe bananas, mashed
- 1 cup blueberries (or other berries), fresh or frozen
Instructions
- Preheat oven to 375 and grease a square baking dish.
- In a medium size bowl mix together mashed banana, milk, vanilla, egg and maple syrup, and butter (I used an electric hand mixer).
- Add in blueberries and mix until dispersed.
- In another medium size bowl, mix together oats, cinnamon, baking powder and salt.
- Combine wet and dry ingredients and stir until just mixed. Pour into greased baking dish.
- Bake at 375 for 30 minutes or until edges are golden brown.
- Serve once cooled a bit with vanilla Greek yogurt. Keep the rest in the fridge and enjoy for an entire week
by heating a serving for 20-30 seconds in the microwave and adding yogurt.
Notes
Pair with with a bit of Greek yogurt and drizzle with maple syrup if you’d like to make it a bit sweeter. Need a gluten-free version? Use certified gluten-free oats and you’re good to go.
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![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
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