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By: The Working Girl’s Kitchen

I decided to revisit one of the very first recipes I posted on this site. I’ve made it a handful of times since the first post – testing different measurements and ingredients. Below, is my newest version of this recipe (I found the first incarnation to be a bit dry.) This dish provides a tasty, healthy and filling breakfast for a week. I recommend cooking it on Sunday and storing it in the fridge.

Original write-up:

Old-fashioned rolled oats are a fabulous breakfast choice. These oats are high in fiber, iron and protein. I adapted this recipe to also include flax seed, which is a superfood high in fiber, omega-3 essential fatty acids and lignans.


  1. Preheat the oven to 375F.
  2. In a medium bowl, mix the oats, flax seeds, half of the almonds, baking powder and cinnamon. Stir to combine. In a liquid measuring cup, combine the  milk, egg, butter, and vanilla.
  3. Spread the sliced bananas in a single layer over the bottom of a 2-quart baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
  4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
  5. Drizzle honey or maple syrup on top for added sweetness.


  • 1.5 cup old-fashioned rolled oats
  • 1/2 cup sliced almonds, divided
  • 1/2 cup of ground flaxseeds
  • 1/2 tsp. baking powder
  • 1 tbs. ground cinnamon
  • 2 cups skim milk
  • 1 large egg, lightly beaten
  • 2 tbsp. unsalted butter, melted and cooled slightly
  • 2 tsp. vanilla extract
  • 3 ripe bananas, peeled and sliced
  • 1 1/2 cups blueberries (can substitute raspberries), fresh or frozen, divided
  • Honey or pure maple syrup