Description
This Banana Bread Baked Oatmeal is a wholesome and delicious breakfast dish combining the comforting flavors of banana bread with hearty oats. It's naturally sweetened with ripe bananas and maple syrup, enhanced with warm cinnamon and crunchy walnuts, and baked to a golden perfection. Perfect for a nutritious start to the day or a cozy snack.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts
Wet Ingredients
- 3 overripe bananas, mashed
- 1 and 1/2 cups milk
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Instructions
- Prepare Wet Mixture: In a large bowl, whisk together the mashed bananas, milk, maple syrup, egg, and vanilla extract until the mixture is smooth and fully combined. This ensures an even distribution of flavors and a smooth texture in the final dish.
- Combine Dry Ingredients: Stir in the rolled oats, baking powder, ground cinnamon, salt, and chopped walnuts into the wet mixture. Mix thoroughly until all ingredients are fully incorporated into a consistent batter.
- Transfer to Baking Dish: Grease an 8x8 inch baking dish lightly to prevent sticking. Pour the oatmeal mixture evenly into the dish, spreading it out to fill all corners for even baking.
- Bake: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 35 minutes. Bake until the center is set and the edges turn a golden brown, indicating that the oatmeal is fully cooked and the flavors have melded perfectly.
- Cool and Serve: Allow the baked oatmeal to cool slightly before slicing. Serve warm for a comforting breakfast or snack.
Notes
- Use overripe bananas for maximum natural sweetness and moisture.
- Maple syrup can be substituted with honey or agave syrup if preferred.
- For a dairy-free option, use almond milk or another plant-based milk.
- Chopped walnuts can be replaced with pecans or omitted for a nut-free version.
- Leftovers can be refrigerated for up to 4 days and reheated before serving.
