Anyone else feel like they’re going bananas lately? For some reason, Tuesdays have always been my busiest days at the studios. They start before 5 am and I am usually not home until 6 pm. So, on days like this, I have to make breakfast ahead of time and make sure it's something I can take bites of in the two free minutes I have in between classes and clients.
Baked oatmeal is perfect for on-the-go days because not only is it healthy but it’s also not a bowl full of goo like regular oatmeal. When we were little my dad would make us oatmeal and/or farina and ask us “if it was thick enough to choke a horse or it was just right this time.”
Baked oatmeal is always “right” in my opinion. It is not crunchy or gooey and it travels well. An added perk is that it also is fridge/freezer-friendly. Once chilled, you can keep the baked oatmeal in the refrigerator for about five days or freeze for about three months.
So instead of making banana bread again I took my (almost brown) bunch of bananas that were staring at me, tossed them into the blender & ended up with this almost desert-like banana bread baked oatmeal.
Tip: Do NOT use steel-cut oats. Why? Well, let’s just say you will end up with something super crunchy and not delicious that even a Maltese will not eat. I found out the hard way that steel-cut oats require a lot more moisture a longer cooking time than rolled oats.
Baked Banana & Walnut Oatmeal
serves 12 / prep time: 10 minutes / cook time: 45 minutes
Ingredients 4 mashed bananas 1/3 cup brown sugar 3 eggs 1 tablespoon vanilla extract 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 2 cups of unsweetened almond milk (or regular milk) 3 cups gluten-free rolled oats 3/4 cup chopped walnuts
Preheat your oven to 375 degrees.
Mash the bananas with a fork or blend quickly in your blender. Add brown sugar, vanilla, baking powder, cinnamon & nutmeg. Mix till everything is combined.
Dump into your 9X9-inch baking dish. (Make sure you spray with non-stick first.) Then add the milk, oats & walnuts.
Mix all together, top with extra walnut pieces or banana pieces to make it look all fancy. Bake for 45 minutes, or until oatmeal doesn’t look like soup. Eat right out of the oven!
Per Serving: Calories: 230; Total Fat: 7.8g; Saturated Fat: 1g; Sodium: 49mg; Carbohydrates: 28.5g; Fiber: 3.9g; Protein; 6.6g