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.
Ingredients
- 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
For Serving
- Sliced bananas
- Yogurt
- Maple syrup
Instructions
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Preheat the oven to 350 degrees F. Lightly oil an <a href="8” x 8” baking pan.
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In a mixing bowl, combine all of the dry ingredients and stir.
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In a separate mixing bowl, mash the bananas. Add the eggs and whisk them in with the mashed bananas. Add the remaining “wet” ingredients and stir.
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Pour the dry ingredients in with the wet and stir to combine.
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Pour this mixture into the oiled baking pan.
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Bake in the oven for 35 to 40 minutes or until the center tests clean.
Janka
Saturday 8th of February 2020
Just made this. I love how nicely spiced it is! The only thing I added was unsweetened coconut because life is better with coconut ?
NANCY FREDERICK
Sunday 7th of July 2019
Do you have the calorie, fat , carbohydrates etc content ? Thanks
Mel
Saturday 9th of February 2019
This was delicious and leftovers freeze well. I portioned them out so all I had to do was grab one out of the freezer and nuke for 10 seconds on each side. So convenient and breakfast for an entire week! :)
Julia
Wednesday 13th of February 2019
Wahoo! I'm so thrilled to hear it, Mel! I'm in love with this baked oatmeal too - such a fabulous make-ahead breakfast. :D xo
Virginia
Thursday 5th of March 2015
WOW! ***** I just made this today and it's the best baked oatmeal I've ever had. SO flavorful and sweet! I couldn't believe there was only 2 T maple syrup! I followed the directions exactly (but used unsweetened vanilla almond milk) and cooked it 40 min. I ate it plain as it was so flavorful but it would also be good with some nut butter on top! Thanks for this recipe!!! :)
Julia
Friday 6th of March 2015
Yippppeeeeeeeee! I'm so happy you like it, Virginia! I was blown away by how flavorful the baked oatmeal turned out, too...it's incredible the amount of sweetness you can get out of bananas! Thanks so much for your kind note and have a great weekend!
jr
Sunday 5th of October 2014
I added toasted walnut pieces to make this even more nutritious and delicious. Can't wait for breakfast tomorrow. Literally--I'm going to have a little bit right now!
Julia
Tuesday 7th of October 2014
So happy to here you made the naner bread oatmeal! It's definitely one of my favorites and is lots of fun for brunching on with friends. Enjoy xo