Baked Oatmeal with Blueberries and Bananas

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Here in the northwest, mornings can be on the cool side if not downright chilly. The only exception might be in the middle of July or August. To combat that nip in the air, a warm breakfast is always welcome and oatmeal is always a winner. Our favorite oatmeal is Snoqualmie Falls Lodge Oatmeal.

This oatmeal is loaded with super healthy bananas and blueberries, and the pecans and toasted top give it an almost granola like flavor and texture.

What we like most about this oatmeal is that it’s not made on the stovetop and doesn’t need to be babysat. Everything goes into a Dutch oven and then it bakes for 35-40 minutes. While it’s baking, you can do other stuff, like make coffee!

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Equipment
12-inch Dutch oven, cutting board, knife, large mixing bowl, small mixing bowl, measuring cups and spoons.

Ingredients
2-3 bananas, sliced
2 cups blueberries, fresh or frozen
3 cups old fashioned oats (don’t use instant)
½ to 1 cup brown sugar
1 ½ cups pecans, chopped
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 ½ cups milk
1 cup maple syrup
2 large eggs
4 tablespoons butter, melted
3 teaspoons vanilla

Prep (about 15 minutes)
Line a 12-inch Dutch oven with foil and apply a light coating of non-stick spray or oil. Start 25 coals in your chimney.

Layer the banana slices to cover the bottom of the oven. Sprinkle blueberries on top of the bananas.

In a large bowl, mix oats, brown sugar, one cup of the chopped pecans, baking powder, cinnamon, and salt. Pour oat mixture on top of blueberries.

In a small bowl, whisk together milk, maple syrup, eggs, butter, and vanilla. Pour on top of oat mixture. Sprinkle remaining chopped pecans on top.

Bake at 350°F, using 17 coals on the lid and 8 underneath, for 35-40 minutes or until the top is golden brown and a toothpick comes out clean.

Makes about 8 servings

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Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , | Leave a comment

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