A weekly kitchen chore is making baked oatmeal for Kirk’s breakfasts. I often make the same recipe over and over – because I know it by heart. (Maybe I could branch out and use the book on oats I wrote? Crazy.) I played around with a new recipe for him this week, and loved the results. It isn’t overly sweet and has the warm feelings of Fall in it. It also is a great base recipe for adding dried fruit, fresh fruit, berries, almonds and other goodies to it.
Banana Bread Baked Oatmeal
- 2 large ripe bananas, mashed
- 1 cup oat milk*
- 1 large egg*
- 1½ cups gluten-free rolled oats
- ¼ cup brown sugar, packed
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Pinch fine sea salt
Preheat oven to 375°, line a 8×8 glass baking dish with parchment paper.
Whisk bananas, milk, egg, brown sugar, cinnamon, and salt together in a large mixing bowl.
Add in the oats and baking powder, stir until combined.
Spread in the pan.
Bake for 30 minutes.
Serve hot, if desired or cool on a rack, then cover and chill. Reheat on a plate for 60 seconds on high.
Any milk can be used. I am just a big fan of oat milk.
To make plant based/vegan, use flax seed instead of the egg. Mix 1 Tbsp ground flaxseed with 3 Tbsp water, set aside for 10 to 15 minutes, whisk up and add in.