Banana Bread Baked Oatmeal
Simple and cozy, this Banana Bread Baked Oatmeal is a perfect way to start the day. Only 10 minutes to prep, full of hearty oats, a hint of cinnamon, bananas, maple and more make this easy recipe a hit with the whole family!
Servings: 9
Ingredients
- 2 ½ c rolled oats regular or gluten free
- 1 ½ cup milk of choice ( I use whole)
- 2 very ripe bananas
- ¼ cup maple syrup
- 1-2 Tbsp brown sugar
- 1 large egg
- 2 Tbsp butter melted
- 2-3 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 1/2 tsp vanilla extract
- 1/3 cup chopped pecans, walnuts or sliced almonds
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, mash the bananas. Add in melted butter and whisk. Add the eggs, brown sugar, vanilla and whisk. Add the milk and cinnamon and whisk to combine. (you could technically add all of these at once, but I like taking it a few at a time!)
- In a small bowl, stir together baking powder, oats and salt. Pour into the the wet mixture and stir to combine. Stir in the pecans.
- Pour into a greased or parchment lined 9X9 baking pan. Bake for about 30-35 minutes or until the edges just start to brown.
- Remove from oven and let cool.
- Serve with a drizzle of maple syrup, a dollop of vanilla yogurt or with a few banana slices on top.
Notes
Make sure not to over bake this banana bread oatmeal--that will dry the center out a bit and make the texture a bit overly chewy. Bake until the edges are golden brown and the top is set and you don't see any liquid.
Storage: Store this baked oatmeal in the in an airtight container for about to 5 days. You can also store it in the freezer for up to 3 months in a freezer safe container.
Nutrition
Calories: 223kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 115mg | Potassium: 317mg | Fiber: 4g | Sugar: 12g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg