I've enjoyed oats a thousand different ways in my life, and this is my favorite. A layer of fruit lines the base of a well-buttered baking dish. The fruit is then topped with a blend of rolled oats, nuts, and spices. A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden-topped, fruit-scented finish. Be sure to use rolled oats and not instant oats.
Ingredients
Serves 6 generously, or 12 as part of a larger brunch spread
Preparation
Step 1
Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
Step 2
In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
Step 3
In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
Step 4
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Step 5
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
Although I love this huckleberry version, feel free to substitute your favorite in-season berries, or any other fruit for that matter. Another version I love is made with plump, amaretto-soaked golden raisins in place of the berries and sliced almonds in place of the walnuts.
Leave a Review
Reviews (147)
Back to TopI made this using blueberries and rum soaked raisins and dried cranberries. I also subbed the milk for almond milk and sugar free maple syrup to lower the calories. Although it doesn’t call for it, I added 1 cup of coconut flour so it would have a cake like consistency. It was so good. I take a helping to work for a filling breakfast and my son heats it up with a scoop of ice cream at night for a snack before bed. It is filling and delicious. I will absolutely make variations of this again.
Holley B
New Mexico
4/13/2022
I make this every week often adding unsweetened coconut. There are countless ways to modify.
Anonymous
4/4/2022
Also, this can be simplified method-wise. Do it just like a muffin or cake recipe: all the wet ingredients mixed together (including mashed banana), then the dry ingredients (including blueberries or other berries), then mix the two together and pour into baking dish.
Michael Lynch
Upper Black Eddy, Bucks, Pennsylvania, USA
9/24/2021
Good basic recipe. You can amend it as you please, of course. No need for the added sugar, in my mind, with the fruit.
Michael Lynch
Upper Black Eddy, Bucks, Pennsylvania, USA
9/24/2021
Love this easy-do recipe. I added a layer of shredded coconut an a teaspoon of coconut extract. I will make this again!!!
Penny1000
Knoxville, Tennessee
1/20/2020
Love this recipe. We used frozen berries and it worked well
tundrapt
12/29/2019
Love this! I’ve used rum soaked and apple brandy soaked golden raisins in place of the the berries, pecans instead of walnuts and coconut sprinkled on top too. Today I added some dried pears briefly soaked in apple brandy. I think it’s going to be delicous!
gtrippin
10/19/2019
Really enjoyed this as a comfort breakfast option. Didn't have the fruit mentioned in the recipe but saw someone mention in the reviews of using apples and raisins so I diced two apples and used Eden dried cranberries with no sugar (sweetened with unsweetened apple juice). Turned out great and had that fall feel with the apples/cranberries.
susaninmi
Jackson, MI
10/13/2019
I absolutely love this recipe. It is so easy to make for a group, and addictively delicious! In the winter I make it with frozen berries. It is great any time of year.
Anonymous
Brooklyn, NY
5/24/2019
I've been making this for five years. I'd love a suggestion on how to be able to serve as a square rather than the soft on the bottom creation it often becomes - always tasty just looking for better presentation. longer baking at lower temp? The reviewer who suggested mashing the banana into the oat meal suggest this may help too.
jjbarker1
12/30/2018
I love this recipe. It is perfect for my crazy week day mornings when I leave the house at 4:30. I make this on Sunday and divide it up among several containers. When I get to work I pop it in the microwave and it's delicious. I also don't add the sugar as the fruit is sweet enough. I mash the bananas into the oatmeal since I prep ahead. This way they don't get slimy.
robin5013
Denver, CO
11/10/2018
P.S. to the comment I just wrote: delish when coconut oil is substituted for butter.
kebod
Mexico
9/8/2018
This is my 4th time to make this; the recipe is a keeper! I omit the sugar, as the bananas and blueberries are sweet enough. I've also made this with chopped apples and raisins (and a bit of stevia). Really, I think any fruit would work.
kebod
Mexico
9/8/2018
First time I made this I did exactly as the recipe called for (different fruit however) and it was excellent. But my family is a bunch of health nuts and much prefer steel cut oats. I found a comment from a previous reviewer and tried as recommended (3/4 oats and 3 cups milk). It was horrible. It spent 2 hours on the oven trying to reduce the milk because it was too much and it came out a sickly mess. Here are the changes I recommend based on my experience with making this with steel cut oats: keep everything the same but reduce the oats to 1 cup, assemble everything but the fruit for overnight oats (since steel oat are MUUUCH more chewy and take a very long time to cook), in the morning preheat the oven to 400F. Prepare the baking dish and add the fruit and oats. Bake 40-45 minutes, or until liquid is fully absorbed. Cool for 10 minutes. Enjoy!
jnamma
Chicago
4/14/2018
Not a fan
jacqualin
Crozet VA
2/2/2018
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