Baked Banana Bread Oatmeal Recipe
With the pandemic and writing a cookbook, well things were kinda against me in the whole staying fit area 😀 For an extra helping hand, I started seeing a nutritionist to make little tweaks and help with my sugary urges hehe – not get rid of them but keep the cookie eating to 2-3 rather than 4-6 hahaha!
A big change that has helped me is allowing time to have breakfast. Sounds silly huh? But a breakfast that is suited for me and EASYYYY. I’m always rearing to go in the morning so it had to be something nutritious but that I could simply pop in the microwave to warm up while I was putting together the rest of my breakfast.
It’s been a couple of months and making this change has greatly helped me! As it works just perfect for what I like to eat and my time. So here’s my routine, a long walk in the morning with Eliott nearby. Usually he’s covered in mud afterwards from midway down, so we do a half bath. Then I take a shower, then it’s off to get breakfast ready! I’ll make this baked oatmeal at the beginning of the week or on a Sunday so it’s ready to go. I first pop one in the microwave from the fridge and hit 30 secs to a minute depending on how warm I want it to be. Then hit go on the coffee machine and change out the baked granola for a little milk in the microwave. I foam up the milk (10-15 secs) with a fun little milk frother (affiliate link – I LOVE this one as it has a cover so I can easily store it in a drawer).
Then pour it into the coffee for a latte/cappuccino bonanza!
For a little protein on the side, I’ll quickly fry or scramble one egg, or grab a plain yogurt. Then I always have a side of berries – either in the yogurt or on the side. So .. protein, healthy starch, fruit… fill you up, partially made ahead – looks gorgeous and enticing.. and SO GOOD!!!!
Baked Banana Bread Oatmeal Recipe
- 2 large or 3 medium ripe bananas (about 1 cup mashed)
- 1 1/2 cups (360 ml) milk (any kind)
- 2 large eggs
- 2 tbsp (28 g) butter, melted
- 3 tbsp (45 ml) maple syrup or honey, can replace with regular, coconut, or brown sugar
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 1 tsp baking powder
- 3 tbsp powdered gelatin (totally optional, but good for you 🙂 )
- 1 1/2 tsp ground cinnamon
- 1 tbsp ground or whole flax seed (again, optional but good for you — fiber! woot)
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
- banana chips to decorate (optional)
- Preheat the oven to 375F/190C. Then prepare your pan. Either butter or spray one muffin tin or a 9×9 inch baking dish.
- In a large bowl, smash the bananas and then stir in the milk, eggs, melted butter, sweetener, and vanilla.
- In another large bowl, mix together the dry ingredients: oats, baking powder, gelatin, cinnaomn, flax seed, and salt.
- Pour the liquid ingredients into the dry ingredients and stir to combine. Then stir in the blueberries.
- Pour into the prepared pan, or divide amongst the muffin wells. You can fill the muffin wells 75%-80% full – this won't rise in the oven. Decorate with banana chips as you like!
- Bake the 9×9 pan about 35 to 40 minutes until brown around the edges. The muffin tin will need to bake about 30 minutes.
- Let cool completely then store in the refrigerator up to 5 days. For the muffin tins, I cut around the sides to release, and then used a mini spatula to pop them out. Freeze any leftovers.
- When ready to eat, pop in the microwave for 30 secs to 1 minute.
DID YOU MAKE THIS RECIPE?
I’D LOVE TO SEE WHAT YOU MADE
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