We 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.

Banana Bread Oatmeal

A great way to use up ripening bananas beyond banana bread.

Print Recipe Pin Recipe

Course Breakfast

Ingredients

  

• 3 ripe small bananas or 2 medium-large ones
• 2 cups of unsweetened almond milk or plant milk of choice
• 1/3 cup – 1/2of brown sugar (to taste the bananas are sweeter as they ripen)
• 1 tsp of cinnamon
• dash of nutmeg
• dash of salt
• 2 cups of rolled oats
• 1/4 cup chopped walnuts optional

Instructions

 

• Preheat oven to 350ºF.
• Blend the almond milk, bananas, sugar, and spices until well combined.
• Add the rolled oats and blend briefly to combine.
• Pour into a 2 quart baking dish. Top with chopped walnuts if using.
• Bake for 32 minutes or until oatmeal is set.
• Serve topped with additional almond milk, nuts, sliced bananas or anything you prefer.

Keyword whole grain