Dutch Oven Delights, edition 4; Baked Oatmeal (with Bananas and Blueberries)

It is always fun to discover something new, and delicious! Duane and I recently discovered a new favorite breakfast, Baked Oatmeal. This recipe is the perfect combination of healthy and easy. The sweetness is perfect, the nuts (we use roughly chopped almonds) provide a satisfying texture and the sliced bananas and blueberries are a delicious surprise on the bottom. To provide full disclosure we have used real maple syrup from three different states and each has been fabulous – no way we are getting into a discussion on the merits of maple syrup – especially when these two Washington kids are fine with Mrs. B.


350° Rule: Dutch oven size x 2 = Briquettes; 1/3 on bottom and 2/3 on top

(So, a size 12 Dutch oven x 2 = 24; 8 on the bottom and 16 on the top. If the math doesn’t work out perfect, just get as close as possible.)


Another 350° Rule is the +4/-4 Rule of Thumb: Size (12)-4 = 8 on bottom and 12+4 = 16 on top.


Cooking Tray or Pan – It is often necessary to utilize a tray or pan for your bottom briquettes – this keeps the ash contained, prevents burn marks on concrete and keeps from scorching grass or bark, etc. The metal oil drain pans also assist with protecting your briquettes from the effects of wind. We utilize a homemade metal tray as well as metal oil drain pans.


Storage - Proper storage of your Dutch oven is important. We utilize carry bags which can be purchased for each size of Dutch oven. Always store your Dutch oven clean and dry. It is also a good idea to keep the lid cracked a little (we use 2-3 high-tech pieces of cardboard folded over the lip and under the lid.)


BAKED OATMEAL with blueberries and bananas

This easy and healthy breakfast dish is quick to prepare and hides a juicy and bright surprise at the bottom. You can substitute any fresh fruit in season. Frozen fruit works well too.

Servings: 4 hungry

Prep: 15 minutes

Cook Time: 35-40 minutes


1 banana, sliced

1 cup blueberries

1-1/2 cups old fashioned oats (not instant or quick!)

¾ cup chopped nuts – whatever you have on hand (optional)

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ cup brown sugar

½ teaspoon salt

1-1/4 cups milk

½ cup maple syrup

1 egg

2 tablespoons butter, melted

1-1/2 teaspoons vanilla


Slice the banana into the Dutch oven (a 10 or 8) to cover the bottom. Spread the blueberries on top of the banana slices. In a large bowl (or a gallon re-sealable bag), mix oats, chopped nuts, baking powder, cinnamon, brown sugar and salt. Pour oat mixture over the blueberries. In a small bowl, whisk together milk, maple syrup, egg, butter and vanilla. Pour over oat mixture. Bake at 350 degrees Fahrenheit for 35-40 minutes or until the top is golden brown. Enjoy!

Want to download this and print? CLICK HERE for the one-page document.

#grangerevival #dutchovencooking #grangestory

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