In all my years as a mom, I’ve never had breakfast in bed for Mother’s Day. Or any other day, for that matter. Granted, I was a single mom for all those years up until a few weeks ago (I finally got married, yay!), and the kids were too little to handle breakfast prep on their own. I guess I could have made myself breakfast and then gotten back in bed to eat it. Something to think about…
Now that my kids are older, though, they can do a few things in the kitchen without help, Jillian more so than Trevor. And this baked oatmeal recipe is definitely easy enough for them to handle themselves — with a little oven help from my hubby.
It’s super healthy with lots of fruit and oats, and my vegan version gives you the added benefit of not having to use milk or eggs. Plus I sweeten it with maple syrup instead of sugar, and it’s just sooooooooooooo yummy.
I’ve made it several times in the past few months, and it’s AMAZING!!! I usually double the recipe because it goes so fast. The sweetness of the bananas and the maple syrup pair deliciously with the tangy berries for the perfect bite every time. Seriously. I don’t kid about this stuff. It’s also a really filling breakfast, which is sometimes hard to do when you can’t use eggs or dairy.
In a large bowl, combine rolled oats, baking powder, cinnamon and salt.
In a separate bowl, combine non-dairy milk, maple syrup, melted butter and vanilla. Pour the wet ingredients into the dry ingredients and mix them up.
Slice up your bananas in about 1/2-inch pieces and layer them on the bottom of an 8-inch square buttered (or non-dairy margarine-d) baking dish.
Sprinkle about 2/3 of your berries on top of the banana slices. You can use fresh berries if you have them. I used a bag of frozen mixed berries, and it worked perfectly.
Pour your wet oat mixture on top of the fruit, and sprinkle the remaining berries on top.
Pop it in a 375° oven for 35-45 minutes and that’s it!
A gorgeous, healthy, delicious and filling breakfast that took almost no time to prepare and came out beautifully! We all love it just like this, but you can drizzle some maple syrup or sprinkle powdered sugar on top if you want it a little bit sweeter.
The best part? You can totally prepare it all the night before and store it in the fridge overnight. In the morning, just stick it in the oven and you’re done! I did just that on Christmas Eve, and we had a really lovely breakfast with no trouble on Christmas morning. Of course, I doubled the recipe because, like I said, it goes fast.
So if you’re wanting breakfast in bed on Mother’s Day, like I am, just print out this recipe and casually stick it on the fridge right at your husband’s eye level. You may need to add a post-it with “MAKE THIS FOR ME ON MOTHER’S DAY” written in Sharpie… Sometimes the desire to be subtle flies out the window and is replaced with the need to be very clear in order to get what you want.
Trust me, I’ve been married 3 weeks.
Happy Mother’s Day!!!
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups non-dairy milk
- 1/3 cup maple syrup
- 2 tablespoons dairy-free margarine, melted
- 2 teaspoons vanilla
- 2 ripe bananas, sliced into 1/2-inch pieces
- 2 cups berries (any kind, fresh or frozen)