Heidi Swanson's Baked Oatmeal

By • June 19, 2013 40 Comments

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Author Notes: Very lightly adapted from Super Natural Every Day. Heidi Swanson recommends blueberries or huckleberries or a mix. I've had good luck with just about every sort of berry; I've also used frozen, without incident. And for the record, I've added slightly more nuts here, for extra crunch.Nicholas Day

Serves 6

  • 2 cups rolled oats
  • 1 cup walnuts, toasted and chopped
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon fine-grain salt
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 2 bananas, sliced into 1/2-inch pieces
  • 1 1/2 cups blueberries or a mix of berries
  1. Preheat the oven to 375 degrees. Butter the inside of a square 8-inch baking dish.
  2. In a bowl, combine the oats, half of the walnuts, the baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the maple syrup, the milk, egg, half of the butter, and the vanilla.
  4. Spread a single layer of bananas across the bottom of the buttered baking dish. Sprinkle about two-thirds of the berries on top. Cover all that with the oat mixture and then drizzle the milk mixture over the oats. Scatter the remaining berries and walnuts over the top.
  5. Bake for 35 to 45 minutes, until the top is golden and the oats are set. Let cool for a few minutes. Drizzle with the remaining melted butter and serve.

More Great Recipes: Bananas|Rice & Grains|Breakfast & Brunch|Blueberries|Breakfast

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Comments (40) Questions (1)


1 day ago Laura

This. Is. Amazing. I used nectarines (on the bottom) and blueberries, and it tastes like a healthy cobbler--one you can eat a bowlful of for lunch and feel nourished. Next time, I'd probably skip the butter on top; it didn't add much.


3 months ago Alaina Cillis

This is seriously good oatmeal. I love that it has almost no sweetener, and especially that it is naturally gluten-free.


7 months ago susanna moraldi

Skipped the butter and used less maple syrup, delicious! Can't wait for summer to try it with peaches and blueberries. May try it with pears and maybe cranberries next time, and almond milk.


10 months ago michish

OK to use frozen berries?


11 months ago alison brown

Trying this this morning! Had to use a 9x13 pan at a lack of 8 inch. Used half almond milk, half applesauce, bananas and peaches on the bottom, almonds, didn't have vanilla, and topped with sliced peaches, coated with lemon juice and brown sugar! We shall see how it turns out!


over 1 year ago Patty

Love this recipe! It is so versatile and makes great breakfast leftovers. I mix in whatever I have on hand. This time I used pears and blueberries and changed the spices to 1tsp cinnamon, 1/4 tsp.ground cloves, and 1/4 tsp. ground ginger. Yum!


over 1 year ago MaryAnn Harrer

I might have missed it, but do you have to nutritional values?


over 1 year ago Ceege

To all asking what kind of fruit to sub for bananas. I have used peaches in place of "nana's". Blueberries and peaches make a wonderful pairing. Be sure to use ripe but FIRM peaches, cut into small pieces. Hope this works for everyone.


over 1 year ago Gabrielle Oliveira

this was so good! I made it with 1 and 1/2 cup of lactose free milk, no butter, 1/4 of cup of maple syrup, blackberries, almonds and bananas. So yummy! Mine turned out like a really soft cookie consistency.


over 1 year ago Vinusha

Great recipe! Thanks...


over 1 year ago Cuvee

This sounds great . Is it like soft like a breakfast cereal? I would prefer a firmer, soft cookie-like result. Is there a way to adapt it


almost 2 years ago LuceyGirl

Could this be done in the crockpot overnight? This is how we cook our steel cut oatmeal.


almost 2 years ago Catherine

Ok, don't anyone flame me, but, I gotta ask - has anyone tried with with Splenda? I've got to make things sugar free and lower carb, so the irish oats, high protein milk (thank you HEB) and plenty of nuts are OK, but syrup or honey would hit my blood stream too fast.

Also, can you mix the whole thing up and store in the fridge overnight and bake in the AM? I had to quit caffeine and Am's are still a struggle for functionality.


almost 2 years ago Sandra

I sometimes use apple juice or apple sauce as a sweetener. You can probably try upping the noonies which can be terribly sweet as it is and just skip the sweeteners. I have soaked steel cut oats in milk/ spices/ egg combo overnight and added the rest in the morning and baked it then.


over 1 year ago Paulette White

I use agave nectar instead of maple syrup. It enters the blood stream at a much slower rate. I never use sugar substitutes....if I can't substitute with the agave I just do without the sugar. If you use agave make sure you use less than the recipe calls for....agave is much sweeter than sugar. Hope this helps!


almost 2 years ago Stephanie Rossi

Delicious, but it was a bit runny.... Will try again :-)


about 2 years ago Sandra

Just made this! Divine! Used 1/2 c steel cut oats, apple juice as sweetener, and soy milk as these were what I had on hand. Yummy.


about 2 years ago Lyn Crouch

Love this oatmeal. Such a treat and better with peaches at the bottom than banana in the summer.


about 2 years ago bergamotdreams

Racking my brain- is there any reason why this is once baked it can't be defrosted? I know if one waits too long with bananas they end up as mush, but they are going in the freezer already baked! Anyone?


about 2 years ago Nora-Leah S.

i made this with peaches and no bananas and raspberries. can't wait to try this when it cools.


about 2 years ago Nora-Leah S.

also used almond milk. came out great. won't ever want 'regular' oatmeal after this.


about 2 years ago gustus

Any make-ahead tips? Could this all be mixed and then refrigerated overnight for baking the next morning, or would that interfere with how the oatmeal absorbs the liquids?


about 2 years ago gustus

I ended up toasting the nuts and blending the dry ingredients the night before, then finishing in the morning. Wonderful! Oatmeal is usually my cold-season breakfast, but this dish is a treat in any season.


about 2 years ago activecookie

This made me laugh and made me hungry.