In our house, we love oatmeal for breakfast. It does take a little more hands-on time to whip up in the morning compared to making toast. However, we all know that oatmeal is healthier for you than bread. And overnight refrigerator oatmeal is perfect for summer, but I prefer a warm breakfast when the weather is cooler. And how good would it be if someone could make me this warm breakfast in the morning while I got an extra ten minutes of sleep. That ain’t happening so this baked oatmeal is the next best thing. You make a batch up one evening and it reheats beautifully for breakfast the next morning. The flavor options that I found on the internet are endless. This breakfast option is an absolute winner in my book and I know I’ll be making it very often as the weather cools down.
Making baked oatmeal couldn’t be simpler. Whisk the wet ingredients. Stir in the oats and bake. An added advantage is that this is clean eating at its best. No refined sugars in this breakfast option. Its like eating banana bread for breakfast, without the guilt. You use the oats instead of flour and maple syrup instead of sugar. Throw in some coconut oil and pecan nuts and you have taken this humble oatmeal breakfast up a couple of notches nutritionally. Don’t take my word for it. Make a batch today and you’ll have a household that actually enjoys oatmeal for breakfast.
Banana Bread Baked Oatmeal
2 large ripe bananas (or 3 small)
3/4 cup milk, at room temperature
2 eggs, at room temperature
1/4 cup coconut oil, melted and cooled
1/4 cup maple syrup
1 1/2 tsp vanilla extract
1/2 cup chopped pecans (additional for garnish)
2 cups rolled oats
1 1/2 tsp cinnamon powder
1/4 tsp salt
Preheat oven to 180ºC.
Grease an 8×8 baking dish and set aside.
Spread the chopped pecans on another ungreased baking tray and let them roast for 4-6 minutes or till they are toasted light golden brown. Cool.
In a large mixing bowl, mash the bananas.
Add the milk, eggs, coconut oil, maple syrup and vanilla to the mashed bananas and mix well till smooth.
Add the oats, salt, cinnamon powder and toasted pecans and stir till combined.
Pour into the greased baking dish and bake for 20-25 minutes or until set and golden brown on top.
Let it cool for a while (around 5 minutes) in the baking dish itself before cutting and serving.
Serve warm by itself or with some greek yogurt or milk, as desired. You could top it off with some fresh fruit and nuts as well.
If you’re making this ahead of time, refrigerate and cut and reheat in the microwave as needed.