Ingredients:

  • 2 large ripe bananas, sliced 1/2 inch thick
  • 1 1/2 cups fresh or frozen blueberries
  • 4 tbsp unsalted butter, divided
  • 2 cups whole milk (or preferred milk)
  • 2 large eggs, lightly beaten
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups rolled oats (Old Fashioned)
  • 1/4 cup light brown sugar, packed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Melt 2 tablespoons of the butter in a skillet over medium heat. Add banana slices and cook for 2–3 minutes per side until lightly golden and slightly softened. Set aside.
  3. In a large mixing bowl, whisk together the rolled oats, brown sugar, baking powder, cinnamon, and salt until evenly distributed.
  4. In a separate small bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until just combined.
  5. Pour the wet mixture into the dry mixture. Stir gently until just moistened. Do not overmix; a few dry pockets are fine.
  6. Gently fold in the caramelized banana slices and most of the blueberries (reserve about 1/4 cup for the top).
  7. Pour the oat mixture into the prepared baking dish, spreading evenly. Sprinkle the reserved blueberries over the top.
  8. Dot the top evenly with the remaining 2 tablespoons of cold, cubed butter.
  9. Bake for 40–45 minutes, or until the top is golden brown, the edges are set, and the centre no longer looks liquid.
  10. Allow the baked oatmeal to rest for 10 minutes before slicing and serving.