Heck yes, I jumbled up baked oatmeal and banana bread, slammed them together, forced them to be friends, heat treated them until they made my house smell like potpourri, then ravaged them like a rabid chipmunk.
Okay, what happened was a lot less of a diseased smack down than what I just described. What happened was much more fluid…less aggressive…and the result was, of course, heavenly.
When it comes to breakfast, baked oatmeal and banana bread are always sure to give my heart a flutter. Sweet and dense is the route I choose in the morning. And you can take that for what it’s worth. Okay.
Combining two of my food loves – baked oatmeal and banana bread – to make banana bread baked oatmeal resulted in a fit of how-did-I-not-make-this-eons-ago? It’s the perfect comforting breakfast for a lazy weekend morning. Do you have children? They’ll eat this. Shoooo nuff! Especially if you drizzle maple syrup all over it. You’re a pleaser, admit it.
At any rate (where did that phrase come from? Am I mis-using it? Ah shhh yeah), this recipe is naturally sweetened using pure maple syrup and bananers. It can eeeeeasily be gluten free as long as you use gluten-free oats. Done.
Bake it this weekend. Put yogurt-atop. Sliced bananas. Drink a pot of coffee like no one’s watching. I’ll keep my fingers crossed you don’t encounter any rabid chipmunks. None whatsoever.
- 2 cups gluten-free rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- 2 eggs, lightly beaten
- 2 cups almond milk
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- Sliced bananas
- Maple syrup
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g