Banana Bread Oatmeal

banana bread oatmeal

banana bread oatmealWe generally eat oatmeal every morning. On workdays, it’s easier if it is already prepared and all we have to do is re-heat it. Baked oatmeal works very well for this as you can make several servings at once and then reheat as needed. In fact, I often mix the ingredients the night before and then bake while I’m in the shower. The leftovers are saved for an even quicker breakfast for the following two days.

I often make Baked Pumpkin Oatmeal. I tried using banana instead of canned pumpkin recently and loved how it tasted like banana bread. Like banana bread, the bananas should be ripe. However, a few brown speckles is all that is needed versus the super-ripe bananas best for banana bread. I use a blender to mix the ingredients, but a whisk or strong fork should work too.

Give this a try. It’s easy, healthy and a great way to use up ripening bananas.

 
Print Recipe
Banana Bread Oatmeal
A great way to use up ripening bananas beyond banana bread.
banana bread oatmeal
Course Breakfast
Keyword whole grain
Servings
Ingredients
Course Breakfast
Keyword whole grain
Servings
Ingredients
banana bread oatmeal
Instructions
  1. Preheat oven to 350ºF.
  2. Blend the almond milk, bananas, sugar, and spices until well combined.
  3. Add the rolled oats and blend briefly to combine.
  4. Pour into a 2 quart baking dish. Top with chopped walnuts if using.
  5. Bake for 32 minutes or until oatmeal is set.
  6. Serve topped with additional almond milk, nuts, sliced bananas or anything you prefer.

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