Things have been looking a bit neutral lately in the color spectrum and banana heavy in this small sprawl of recipes I’ve posted. That aside, put your focus on the potential of this delicious breakfast item and another simple mix and bake recipe that is ready to be your best friend.
ready to be baked oats with a earnest Joey looking on
I’m an avid food blog reader, scroller, devourer. I’m religiously scoping around the internet about what other health gurus and food writers and creators are saying about their daily eats and what’s inspiring them. I trust a woman’s recipe regarding oatmeal who has a whole section of her blog dedicated to oatmeal; oat guru Kath of http://www.katheats.com/ was the first food writer I came across to have conjured up such a breakfast recipe. I put off making this concoction as I liked my oatmeal the way I had been making it-simple, cooked in the microwave with almond milk and then topped with goodies galore (almond butter, raisins, coconut, you name it). There’s something about eating a hearty bowl of grains that is supremely appealing and satisfying, especially in the colder months. Despite this, the old bowl of oats can get a bit trite as can the surprise explosions of oat lava in the microwave cooking process (has anyone found a fool proof way to prevent this infamous sloppy bowl bubble over?)
Enter the solution to all your breakfast problems: baked oatmeal. Just as easy, if not more so than stove top or microwave cooked oatmeal with the potential to feed a crowd or keep you going with a prepped breakfast meal throughout the week. My first try at it was for a breakfast gathering post a snowstorm of epic proportions this winter. We had heaps of bacon frying and over easy eggs, so I wanted to create a carbohydrate heavy dish to assist in some stick-to-your-ribs energy in preparation for snow shoveling marathons.
I made a few substitutions and changes to the recipe below to create a pumpkin version, using a 15 oz can of pumpkin puree and some vanilla greek yogurt to sub for some of the milk as well as adding some raisins and pumpkin pie spice. I doubled it to feed 6 people. With some maple syrup on top, this was a seriously good addition to its savory counterparts. We couldn’t stop sneaking small slices in between bouts of shoveling.
I recreated this recipe at home on a slow weekday morning with bananas and almond milk instead of skim. This will keep for a solid week and works great as an option to take on the go.
Baked Banana Oatmeal
Serves about 4 people
2 cups old fashion oatmeal (In these images I used half quick oats as that was what I had on hand)
1 tsp baking powder
¼ tsp salt
1//Preheat oven for 375 F. Combine your dry ingredients in a bowl!
2 mashed bananas
1.5 cups almond milk
1 tsp vanilla
2//Combine wet ingredients with dry. Oil an 8×8 baking dish or tart pan and pour ½ mixture to cover the bottom.
1 whole banana and ¼ cup raisins as toppings
3// Layer ½ banana and raisins for the middle layer. Cover with the other half of the oatmeal mixture. Layer the rest of the banana and a few raisins for the top bit to your aesthetic liking.
4// Bake for about 25 minutes. Add a sprinkling of brown sugar to the top towards the end of baking if you want a crispy sugar layer!