Of all the things I dislike, early mornings take the cake. From too-early alarm clocks, to rushed showers, to toddlers busting in on me while I am frantically trying to dress myself for yet another crazy day — the madness is always the same. Whatever I can do to get us out of the house a little more quickly, saves me both time and a migraine. Because we all know that little ones have no concept of “eat quickly, we’re going to be late.” That’s one of the reasons I love freezer meals, especially for breakfast. Anything I can prepare in mass quantity over the weekend, and then quickly reheat during the week is a real lifesaver.
We love oatmeal, and my girls are crazy about blueberries and bananas. So when I found this easy breakfast recipe, I knew that I had stumbled upon a winner. And I was right!
Preheat the oven to 375 degrees. Mash the bananas into a measuring cup. You should have approximately one and one-half cups of mashed banana.
Combine the banana mash into a large mixing bowl with the eggs, white sugar, walnuts, vanilla extract, salt, and baking powder. Whisk to combine.
Then add the milk and whisk until smooth.
Stir in the oats and blueberries.
Grease an 8×8 baking dish with non-stick cooking spray and pour in the oatmeal mixture.
Bake in the oven for about 45 minutes, or until the top is golden brown, and the center is no longer liquid to the touch. (This is easy to check with a fork.)
Serve warm or refrigerate until ready to eat. Try it in a bowl with a bit of cold milk poured over the top. Yum! Delicious and hearty, without a zillion calories. Baked oatmeal also freezes wonderfully — just separate the batch into serving-size portions and store in freezer bags. When you’re ready to eat, just warm it back up in the oven. Easy peasy.
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