baking · breakfast · cooking

Apple and Banana Baked Oatmeal + Morning Adventures

This morning the new Fred Meyer store opened in Maple Valley. And while it might seem dumb to get excited about a big box store, Maple Valley isn’t the greatest place to live for shopping. In the 8 years we have lived here it has changed considerably, mostly in the form of housing. Outside of simple grocery shopping I have to drive everywhere to get what I need, often a 30 mile round trip or more. We have no clothing, no sporting goods, etc. And even the next town is a 6 to 8 mile drive round trip. That would be the downside of living on the edge of rural and suburbia. Fred Meyer sells a bit of everything with way more class than say Walmart. The store they built is different as well, a new design. I like it! And it is a straight line of walking for me as well, so I can go car less (bonus is they built a huge bike area in the front for locking to!). I braved the insane crowds this morning and checked it out, I wasn’t about to pass up on a “Save 40% off your first 10 lbs of dried beans, rice and pasta” coupon in the bulk section when they stock Lundberg Farms. It was worth the crowds to get sticky brown rice for 59¢ a lb 😉 Most of all it will be nice to be able to not have to plan for trips when I need bulk natural foods, herbs, spices and I can actually enjoy going baby clothing shopping! Although I know we are losing more of the rural to this, I can take it.

So knowing I wanted to not be in the house all morning I made breakfast last night. It is easy to mix up a baked oatmeal while I cook dinner and slide it in as dinner comes out. Then we have 2 mornings of breakfast ready to eat. This was a new take on baked oatmeal. The fruit part is great but it was a bit crumbly after reheating, though it doesn’t crumble when cold and slicing it.

Apple and Banana Baked Oatmeal


  • 2½ cups old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt (use 1 tsp if you like saltier)
  • 3 crisp apples
  • 2 ripe bananas
  • 2 cups milk (I used unsweetened coconut)
  • 2 egg whites
  • 2 Tbsp virgin coconut oil, melted


Preheat the oven to 375°, lightly oil or spray a 9×13″ glass baking dish.

Stir the oats through salt together, set aside. Slice the bananas into thin discs, line the bottom of the dish with them, sprinkle half of the oat mixture on top.

Peel and core two of the apples, chop them finely. Sprinkle half over the top of the oats, add the remaining oat mixture on top and then the other half of the apples.

Whisk the liquid ingredients together, gently pour over the oats.

Peel the remaining apple and core, thinly slice. Top the oats with the apple in a decorative patter.

Bake for 35 to 45 minutes, until light golden brown on the edges and the center is set.

Serve warm or cool and refrigerate. To reheat microwave for a minute on high.

Serves 4 to 8, depending on appetite.


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