This easy and healthy breakfast dish is quick to prepare and hides a juicy and bright suprise at the bottom. You can substitute any fresh fruit in season. Frozen fruit works well too.
Spray a 10-inch camp Dutch oven with Pam or apply a light coat of oil around the inside of the oven. Layer the banana slices to cover the bottom of the oven.
Spread blueberries on top of the bananas.
In a large bowl, mix oats, one cup chopped pecans, baking powder, cinnamon, and salt. Pour oat mixture on top of blueberries.
In a small bowl, whisk together milk, maple syrup, eggs, butter, and vanilla. Pour on top of oat mixture. Sprinkle remaining chopped pecans on top.
Bake at 350 degrees Fahrenheit by making a ring of 8 hot charcoals to fit underneath the Dutch oven and then placing 13 hot charcoals around the lid of the oven. Bake for 35-40 minutes or until the top is golden brown and a toothpick comes out clean.
Enjoy!
Recipe Notes
This recipe is not very sweet. If you like a sweeter option, add 1/2 to 1 cup brown sugar.