Ever since I was little I have always enjoyed a big bowl of oatmeal in the morning. It is a heart healthy way to kick-start your day! It’s not like many breakfast foods where you can feel weighed down and hungry again in a few hours. The first time I made baked oatmeal at home was over a year ago and I have been making the same recipe ever since. The Baked Apple Walnut Oatmeal is one of my favorite breakfast recipes and we have it a few times a month. This time I wanted to mix it up a bit and try a baked banana oatmeal. I landed upon a recipe that looked delicious and adapted it slightly to include some of my favorite ingredients from the baked apple oatmeal. The result was fabulous! It reminds me of a mix between an oatmeal bar and traditional creamy breakfast oatmeal. Packed with healthy oats, bananas and pecans, how can you go wrong?
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Baked Banana Pecan Oatmeal
- 2 cups uncooked oats fashioned oats
- 1/8 teaspoon salt
- 1/2 cup packed brown sugar plus 2 tablespoons
- 1 teaspoon cinnamon
- 2 tablespoons chopped pecans
- 1 teaspoon baking powder
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 3 bananas (1 mashed and 2 sliced)
- 1 large egg, beaten
- Preheat oven to 375° F. Spray an 8×8-inch baking dish with nonstick cooking spray; set aside.
- In a large bowl, combine oats, salt, 1/2 cup brown sugar, cinnamon, pecans, and baking powder; set aside.
- In a small bowl, combine the milk, vanilla, mashed banana and egg. Add milk mixture to oat mixture; stir well.
- Line the bottom of the baking dish with half of sliced bananas. Pour the oat mixture over the bananas and top with the remaining sliced bananas.
- Bake at for 25 minutes. Remove the oatmeal from the oven and sprinkle the remaining 2 tablespoons of brown sugar. Turn the broiler on and place the oatmeal back in the oven. Broil for 1 to 2 minutes, or until the brown sugar melts. Serve warm.
Yields: about 5 servings
Prep Time: 10 minutes
Bake Time: 27 minutes
Source: adapted from Kath Eats Real Food