The Christmas Season is here in full effect. I finally got my tree up, lit, and decorated. As annoying as it is to pick up stray pine needles every day, I absolutely love the smell! Almost as much as I loved the smell of this oatmeal baking this morning. Cinnamon, sugar, nutmeg – mmmmmmm.  It made me want to knit some mittens, make a snowman (not sure how to do that without snow), and go riding in a one horse open sleigh. AND oatmeal is good for you, and so are berries, and so is sugar. Okay two out of three ain’t bad. Make this oatmeal for breakfast tomorrow, it’s Sunday so you totally have time, and you can even go back to sleep while it bakes.


  • 4 tablespoon unsalted butter, divided
  • 2 ripe bananas, cut into 1/2-inch pieces
  • 1 teaspoon of white or brown sugar
  • 2 teaspoons cinnamon, divided
  • 1/4 teaspoon ground nutmeg, divided
  • 2 cups rolled oats (I only had steel cut oats, it still worked but rolled would be better)
  • 1/2 cup slivered almonds, divided
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups frozen berries (raspberries or blueberries recommended. I used a berry blend)


1. Pre-heat the oven to 375 degrees. Grease an 8-inch square baking dish with butter or cooking spray.

2. Toss the sliced bananas with the 1 teaspoon of sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. In a small skillet, over medium heat, melt 1 tablespoon of the butter.  Add the banana mixture to the skillet and cook for 2-3 minutes, or until bananas are brown and gooey looking. Set aside to cool slightly.

3. In a medium sized bowl, mix together the remaining cinnamon and nutmeg, oats, 1/4 cup of the almonds, brown sugar, salt and baking powder

4. In another bowl, whisk together the the milk, egg, 1 1/2 TB of the butter, melted, and the vanilla.

5. Arrange the bananas in a single layer in the bottom of the baking dish. Sprinkle one cup 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. Sprinkle the remaining 1/2 cup of berries and remaining 1/4 cup of almonds across the top.

6. Put in the oven and 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. Melt the remaining 1 1/2 TB of butter, and sprinkle over the top and serve. If more sweetness is desired, top with some extra sugar or a little maple syrup.

Serves at least 6.


Source: Adapted From A Cozy Kitchen