Breakfast

Banana Oatmeal Bake

July 28, 2022

This Banana Oatmeal Bake is a nice change up from my regular bowl of morning oatmeal. It’s very tasty and reminds me of a healthier version of bread pudding (sans the sugar, butter, and heavy cream).  The recipe comes together quickly too, and I used the 30 minute bake time to get ready for my day. I added Ghirardelli 72% cacao chips, which are absolutely delicious, and the bitter chocolatey flavor gives it the indulgence you would expect from bread pudding.

Tip: This recipe can make 2 large servings or 4 smaller servings to have through out the week, when stored in an airtight container.

Reviews:

COOK TIME

30 minutes

Course

Easy

Cuisine

American, Dairy Free

Serving

2 people, 4 people

Ingredients:

1.1 banana
2.1 cup of oats
3.1 cup of alternative milk- I used Vita Coco unsweetened cinnamon coconut milk
4.1 TBSP raw organic honey
5.1 Teaspoon of Baking Powder
6.1 teaspoon ground cinnamon
7.Sprinkle of salt
8.1-2 TBSP Ghirardelli 72% dark cacao chips (substitute: dried cranberries or pecan pieces)

Directions:

1

Preheat Oven.

Preheat oven to 370 degrees.

Lightly grease a small oven proof dish with ghee or organic butter.

2

Mash the Banana.

In a large mixing bowl mash the banana into a puree.

3

Combine Additional Ingredients.

Add cinnamon, honey, sprinkle of salt and baking powder (make sure not to use baking soda as it will not create the bread like texture), blend together then add oats and the milk. 

 Fold in cacao chips or nuts if using and gently stir until combined.  

4

Prepare to Bake.

Transfer the mixture to your prepared oven proof dish.

Bake in 370 degree oven for 30 minutes or until golden.

5

Serving Suggestions.

Option 1: Divide into 2 servings and top with sliced bananas.

Option 2: Eat 1 serving and store the rest in an airtight container for breakfast during the week. Reheat in microwave for 15-20 seconds, and don’t forget to top with a couple slices of fresh banana. Enjoy!

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