15 minutes / bake time 45 minutes
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 and/or freezer friendly. Once chilled, you can keep the baked oatmeal in the refrigerator for about five days or freeze for about three months.
4 mashed bananas
1/3 cup brown sugar
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 cooking spray first.)
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.