Baked Banana Oatmeal Recipe
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Bananas and oatmeal are a classic combination. It serves four generously, so you might even have leftovers.
- 3 ripe bananas, peeled
- 1 egg, beaten
- 1 1/2 cup skim milk
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Cooking spray, for greasing (optional)
- 1 tablespoon brown sugar
Calories Per Serving286
Folate equivalent (total)40µg10%
Banana Cinnamon Baked Oatmeal
Everyone always says that breakfast is the most important meal of the day. I’m not sure if that’s totally true, but why not start your day with a protein packed and nutritious meal?
Baked oatmeal is a great option for feeding a your whole family breakfast. You can easily double this recipe as well!
If your family doesn’t finish this in one sitting, these leftovers can easily be stored in the fridge for up to four days. Just reheat it in the microwave for a quick breakfast!
What’s Needed for Banana Baked Oatmeal?
This healthy baked oatmeal recipe comes together quickly with minimal ingredients:
- Old-fashioned oats
- Ground cinnamon
- Baking powder
- Baking soda
Banana Baked Oatmeal
Start the day with this totally scrumptious Banana Baked Oatmeal, topped with Greek Yoghurt and a drizzle of maple syrup.
Got things to get sorted in the morning? Baked Oatmeal is great for those kind of mornings. Mix up the ingredients, place in the oven, you could even go and have your shower, then come down, brew a nice cup of tea or coffee and sit down and enjoy a warm out of the oven oatmeal dish like this Banana Baked Oatmeal.
It's not a surprise I love oats. I mean have you seen all the Oat Recipes on here already? They are such a versatile ingredient.
Oats always remind me of my gran. She would always have a huge pot of oats on the go each morning whenever I would go and stay with her. We would grab a bowl, drizzle with cold milk and some brown sugar and dig in.
It was the best ever and so it kind of brings a comfort memory to me. When I feel sick, I often crave a bowl of porridge.
It's funny how you fancy things from childhood memories at times like that, right?
My pantry cupboard just wouldn't feel the same if it didn't have a bag of oats sitting in there, just incase.
I recently made this delicious Apple Cinnamon Baked Oatmeal , and so wanted another variation to choose from in the mornings.
During the week, by the time I get the kids up for school, sort out their breakfasts and get their lunches in their bags and everything else that needs sorting out, I don't get a chance to eat myself, so breakfast is usually eaten once I get back from walking them to the bus.
That's where a dish like this Banana Baked Oatmeal is perfect. As I can get it in the oven to bake just as I am leaving the door and by the time I get back it is almost ready.
You could just serve this Banana Baked Oatmeal with some fruit and yoghurt, but for this version, I thought it would be perfect with a drizzle of maple syrup and oh boy was I right. I couldn't quite decide if it was breakfast or dessert, because it was worthy enough of being called a dessert.
For sweetening the Banana Baked Oatmeal, I used some Sukrin Gold a little in the mix and then some sprinkled on top for an lovely golden top, but any sweetener will do, just be aware the taste may differ if you use a different brand of sweetener as some tend to have a bit of an aftertaste. I like Sukrin , because it is the only sweetener I have found that has no aftertaste. So worth investing in some if you haven't already.
This Banana Baked Oatmeal is gluten free if you ensure the oats you used a gluten free ones and it is also suitable for vegetarians.
If you don't fancy one big dish of this in the morning, it will also work baked as 3 smaller muffin sized ones that you can enjoy through out the day, you just may need to reduce the baking time by 10 mins or so.
Baked Banana Berry Oatmeal
This makes a great breakfast batch-cooking option. Just throw it together, cut into portions, and you have a filling grab-and-go breakfast for the next few days, or a great snack in between meals. Born during the great banana bread wave brought on by the lockdowns of early 2020, this banana bread-oatmeal hybrid keeps well in the fridge for 4-5 days, and I actually think it’s one of those recipes that tastes even better the next day, served slightly chilled out of the fridge.
A great start to your day!
Bananas provide you with energy and so make an excellent breakfast ingredient. According to the principles of Ayurveda, bananas also support digestion and are good for the stomach.
Be sure to use ripe or even over-ripe bananas. This recipe calls for 4 bananas, and this is to help create the oatmeal’s slightly ‘sticky’ and moist texture. If you would prefer a less moist texture, then try using one less banana.
Choose your favourite non-dairy milk for this, keeping in mind that stronger-flavoured options will affect the resulting taste of the oatmeal. I have tried it with rice milk and oat milk - both good!
Paleo milk options: almond, cashew, coconut, hazelnut, hemp.
AIP milk options: coconut, tigernut (chufa).
While oats are gluten-free by nature, there can often be cross-contamination with wheat, as they are often grown in the same fields or handled in the same factories. For this reason, it’s important that you ensure your oats have a ‘gluten-free’ certification.
A great gluten-free and grain-free flour, rich in dietary fibre, and mild in taste. Suitable for Paleo/AIP.
Baking powder (gluten free)
Sodium bicarbonate (gluten free)
A great digestive aid, with blood sugar-regulating properties, cinnamon works so well in this oatmeal.
Pick your favourite berries (mine are blueberries), or go with a combination - here I have used a blueberry-strawberry mix! Berries are high in antioxidants and have anti-inflammatory properties. They are also lower in sugar than many other fruits.
Changes & Substitutions
You can use a flax egg for a vegan version of this oatmeal.
Make it Paleo?
Just sub the oats with nuts. Depending on the consistency you prefer, you can either use roughly-chopped nuts or blitz them a little for finely-chopped, or blitz fully to make them into a flour.
Keep in mind that if you choose to use frozen berries straight from the freezer, this will increase the moisture content and could make the oatmeal ‘soggy’. Best to let them defrost and drain off the ice water before using, unless of course you don’t mind the added moisture, in which case, throw the berries in as they are!
This baked oatmeal is great just as it is, but you can always serve it with fresh fruit, a drizzle of honey or maple syrup, or a dollop of your favourite nut butter.
Toppings for banana baked oatmeal
There are lots of ways to top baked oatmeal! This banana baked oatmeal is a pretty darn healthy breakfast: it’s vegan, oil free and relatively low sugar. So we like to keep our toppings wholesome too! Here’s how we topped it, and a few more ideas:
- Nut butter and bananas: Swirl together almond butter and peanut butter, then top with banana slices. Use sunflower butter for nut free.
- Maple syrup: A tiny drizzle of maple syrup is all you need for a little sparkle.
- Blueberry compote: Try topping with blueberry compote (also vegan).
- PB&J: Why not add a swirl of peanut butter and strawberry jam?
Baked Carrot Banana Bread N’Oatmeal
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Hi, friends! This will be my last guest post as an Autoimmune Wellness contributor. I hope you have enjoyed my recipes and I know you’ll have plenty more delicious and nourishing ones coming your way! Today I’m sharing a crowd-favorite from The Healing Kitchen: Baked Carrot-Banana Bread N’Oatmeal. Not only was this dish particularly comforting during my first trimester morning sickness, but it’s also really kid-friendly too, and perfect for when you’re just not craving bacon and greens in the morning.
This baked n’oatmeal is lightly sweetened with honey and raisins and has the healthy fats we rave about in the autoimmune community from full-fat coconut milk. You could even make your own crumble topping and add it during the last 10 minutes of bake time (remove the foil for that last 10 minutes, if you choose to do so!)
I wanted to leave you with some last words of encouragement as I know many of you read Autoimmune Wellness as newly diagnosed and seasoned autoimmune warriors. If I’ve learned anything the last 5 years, it’s that my gut is always right (in both a life-guiding and digestive-functioning way). If something doesn’t feel right, it’s time to pivot, reflect when you’re ready, and move forward with intuitively informed choices. For many of us, we’ve been told what to do our entire lives, from teachers to parents to bosses and the media. Take back your control, make your own rules, and let your inner guide direct you to happiness, healing and the realization of your purpose on earth.
STEP 1: Begin preheating the oven to 350 degrees. Mash the bananas well with a fork. Measure the bananas to make sure you have about 1.5 cups.
STEP 2: Whisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, baking soda, and salt. Next whisk in the milk, then stir in the oats. Roughly chop the walnuts and stir them in as well.
STEP 3: Spray the inside of a glass baking dish (11x7 inch or similar size) with non-stick spray. Pour in the oat mixture. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes or until the center is solid and the edges are slightly golden brown.
Baked Banana Oatmeal
A delicious, filling meal, perfect for cold mornings or late brunches.
- 1 Banana
- ½ cups Oats
- 3 Tablespoons Low Fat Milk
- 3 Tablespoons Honey
- Coconut Oil, For Greasing Ramekin
Preheat oven to 180ºC (about 355ºF).
Mash the banana in a bowl.
Add the remaining ingredients and stir until combined. It will just look like a bowl of chunky oatmeal.
Grease a ramekin (mine is 10 cm in diameter) well I use coconut oil as it adds a sweet flavour to the outside of the oatmeal. Place the mix into the ramekin and pat down with a spoon so the mixture forms perfectly around the ramekin.
Bake in the oven for approximately 20 minutes. You can eat it straight from the ramekin, but if you’re serving this at brunch, which is definitely something you should consider given it so easy yet so delicious, flip the baked oatmeal onto a plate. Drizzle with any toppings you choose. I often use honey, or peanut butter, or LSA, or all of them.
In my opinion, the best way to spice this up to serve for brunch would be to add chocolate chips prior to baking, sprinkle each oatmeal mix with coconut when in the ramekin, then serve sprinkled with LSA, more honey or maple syrup and peanut butter.
Note: LSA is a ground blend of linseeds, sunflower seeds, and almonds. You can find it in a health store or even some supermarkets.
Baked Banana Oatmeal Cups
How are you doing with those new year&rsquos resolutions?
For those of you who have resolved to eat a good healthy breakfast each day, here&rsquos an idea for you&hellipBaked Banana Oatmeal Cups! Remember that Pumpkin Spice Baked Oatmeal recipe I shared last year?
Well, this is another version of that, but this one is banana and it comes in a cute little cup form.
Call it portion control or grab and go cups work so well for this recipe. While they are not muffins per se, they sort of look like a cross between a muffin and a chocolate chip oatmeal cookie.
My kids love muffins and chocolate chip oatmeal cookies and that just leads to loving these as well.
My son is all about having &ldquoreal&rdquo food for breakfast. I&rsquove talked about it before, but he is just not down with having cereal or oatmeal for the first meal of the day. As he&rsquos gotten older, the groans have gotten quieter, but I can always see the disappointment in his face if breakfast isn&rsquot what he was hoping for.
Part of it is that I&rsquove spoiled my kids with hot healthy breakfasts and part of it is that I hit the wall on eating cold cereal for breakfast before they were born. So I didn&rsquot serve it often. They grew up eating hot healthy breakfasts instead. Sometimes I treat them with splurgey choices, but most days, there&rsquos a lean protein and whole grain carb on the table each morning.
My daughter will happily eat both hot and cold cereals, but I prefer it when we eat the same breakfast. These cups work for everyone. They&rsquore great for the oatmeal lovers like my daughter and me we&rsquoll eat oats any way I make them.
For my husband and son, who would prefer something other than oatmeal, these cups flirt with muffin-dom just enough to appeal to them.
Baking up some oatmeal is a much healthier option than opening up a sugar laden packet of flavored oatmeal and because you can make it ahead, you won&rsquot have to wait for the water to boil if you&rsquore making the stove top version.
You can store these in the refrigerator and eat them cold, or heat them up in the microwave and eat them warm, as is, or just like oatmeal, with milk and toppings.
They are especially good warm because the mini chocolate chips get all melty and delicious. I think the flavor is best when they&rsquore warm.
Baked Banana Oatmeal Cups are a welcome option whether I serve them for breakfast or offer them up as an after school snack. That&rsquos the great thing about baking up oatmeal in a muffin pan, it looks like a fun thing to eat.
When I have some ripe bananas hanging around, I might make Banana Bread Snack Cake or Whole Wheat Buttermilk Banana Nut Muffins. When I&rsquom looking to get a head start on a warm, hearty, healthy breakfast option, I make Baked Banana Oatmeal Cups.
Who knew oatmeal could be so cute? Okay, maybe cute isn&rsquot the right word&hellip but hey, I didn&rsquot hear a groan or see a single disappointed face when I set these babies down on the table earlier this week #chocolatechipsforthewin
Eating a good healthy breakfast every day?
That&rsquos one resolution that just got easier.
Check out the pumpkin spice version of this delicious baked oatmeal. In this recipe, I just baked it all in one pan!