Sneaking in a recipe before the weekend because it’s that good! Red, White, and Blueberry Muesli Baked Oatmeal is perfect for this weekend, yes even if the heat index is over 100. If you’re reading this after the 4th of July, since I’ll also be linking up for Meatless Monday just posting a few days early, don’t worry berries are in season all summer long and this recipe is perfect anytime. Even if berries aren’t in season and you have to use frozen berries.
One of my favorite things to do with the family over the 4th of July week when we head to my parents is pick strawberries. Photos popped up on my Facebook of picking berries a year ago yesterday (Baby G was only 3 1/2 months old) and 6 years ago, and 9 years ago. We were able to pick some yesterday morning, not even close to the 17.5 pounds we picked 6 years ago but still just picking them this year made my day.
We can pick strawberries in the cities in June but up by my parents it’s a couple weeks later and goes into July or starts the beginning of July. Raspberries, which could be used in place of strawberries, we grow and will be coming in any day now. There were a handful of berries ready a couple days ago but that was it. Blueberries we pick late July or August, fingers crossed we’ll still get some this year!
This recipe reminds me of a recipe I shared 5 years ago, Blueberry Muesli Breakfast Cake, that we would make up at the cabin and camping. Using the same Seven Sundays Muesli we love today (not sponsored we have just loved our local Seven Sundays Muesli for years and have loved watching them grow and become available across the US).
While baked oatmeal is usually on repeat here in the fall and winter we’ve been making it more this year again as it’s one of Baby G’s favorites, along with muesli in yogurt and fruit, and it makes breakfast easy. Up north perfect for slow mornings on the deck, getting to sleep in a little (making it the night before), and a great way to fuel up for a busy day in the sun!
Oh and did I mention there is no added sugar in this recipe, saving the sugar for all the s’mores this weekend!
Since we didn’t have blueberries and Baby G and I LOVE muesli, as does the rest of the family, I decided to use our favorite local Seven Sundays Wild & Free Blueberry Chia Buckwheat Muesli. If you don’t have muesli you can use more regular rolled outs and again you can add fresh or frozen berries you have on hand, blueberries and or strawberries. White chocolate, dark, or omit the chocolate and just drizzle with nut butter or honey. The options are endless and up to you.
I hope you all had a fun and safe weekend! Do anything fun?
I’ll be updating this post for Meatless Monday with my co-host Deborah but wanted to get this recipe up before the weekend.
|Prep Time||10 minutes|
|Cook Time||36 minutes|
servings (8x8 or 9x9 pan)
- 1 1/2 c rolled oats
- 1 1/2 c Blueberry Chia Muesli* (Seven Sundays Wild & Free Blueberry Chia Buckwheat Muesli)
- 2 1/4 c non dairy milk (Vanilla Ripple)
- 1 medium ripe banana, mashed about 1/3-1/2c mashed
- 2 large eggs, or sub flax eggs
- 1/3-1/2 c chopped strawberries
- 1 1/2 tsp baking powder
- tsp salt
- 1/3 c white chocolate chips, optional
- Preheat oven to 350F.
- Mix oats and muesli together in a large bowl, stir in milk and set aside.
- Grease, or spray with non stick spray, 8x8 or 9x9 ceramic pan and set aside.
- Mash banana and mix in eggs, add to the oat mixture along with baking powder and salt.
- Chop strawberries and add along chocolate if adding.
- Pour into prepared pan and bake 36-38 minutes until set.
- Enjoy as is, with yogurt, nut butter, or as desired.
Rolled oats can be used in place for the muesli.
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I love love baked oatmeal! Great idea with the white chocolate chips for a change. Love the strawberries and bananas in there