Banana Bread Baked Oatmeal
My first blog post! I'm still try to work out what the focus of this blog will be. Maybe mostly-vegetarian, mostly-savory, totally-tasty recipes, which is how I like to cook at home. In the meantime, here's my favorite recipe from 2015. It's not exactly savory, but it satisfies the other two requirements! And it's really easy. First, you mash up some bananas with a fork.
Next, you add some milk, and whisk so furiously your picture comes out blurry.
Finally, add oats and pecans, and pour into a baking dish.
This baked oatmeal tastes exactly like banana bread, though maybe not quite as sweet. And it's pretty healthy since it's mostly fruit, milk, eggs, and oats. The texture is kind of like a dense, moist cake....made of oatmeal.
On those weekdays when I get up early to go to the gym, I scoop about 3/4 of a cup of this oatmeal into a container, and heat it up when I get to work. Mixing in a bit of milk before eating adds some moisture, though it's great straight from the fridge too. It also freezes extremely well, so I've started to make sure to put an old yogurt container-full in the freezer whenever I go out of town. It's so nice to know you don't have to go to the store right when you get home to have breakfast the next day!
Recipe slightly adapted from Budget Bytes.
I increased the amount of banana and decreased the brown sugar by quite a bit, based on the amount of sugar I would typically put in my morning oatmeal. I also like pecans better than walnuts, but you can put in whatever extras you like. I have a feeling that chocolate chips would be awesome.
4 medium bananas
1 1/2 Tbsp brown sugar
2 large eggs
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 cups milk
2 1/2 cups old-fashioned oats
1/3 cup pecan pieces
Preheat oven to 350 degrees.
Mash up your bananas one at a time until you reach 2 cups or so (since medium bananas aren't necessarily the same size). I like to do this in a liquid measuring cup. Note that the riper your bananas, the easier they are to mash. If your bananas aren't very green, but also not quite ripe, you can put them in the oven for 15-20 minutes at 250 degrees, flipping them once in the middle. This will soften and sweeten them. See this page for more on ripening bananas.
Put your mashed bananas in a big mixing bowl, and add the brown sugar, eggs, baking powder, baking soda, cinnamon, salt, and vanilla extract. Whisk until everything is nicely combined. If you have a few banana lumps, don't worry.
Add the milk and whisk again until combined. Add the oats and combine, and finally stir in the pecan pieces.
Lightly coat an 8x8 square baking dish with non-stick spray and pour in your oatmeal mixture. Cover with tinfoil and bake for 30 minutes. Remove tinfoil and bake for another 15 to 17 minutes until the center is no longer liquidy and the edges are golden brown. Let your baked oatmeal cool for awhile before digging in!
Then, you whisk in a few other things: brown sugar, eggs, baking soda, baking powder, salt, cinnamon, vanilla.
Next, you add some milk, and whisk so furiously your picture comes out blurry.
Finally, add oats and pecans, and pour into a baking dish.
Bake until the mixture is set and nicely browned on the edges. Hooray! You've made banana bread baked oatmeal! And the best part is, aside from the fact that you get to eat this lovely stuff, it makes your house smell delicious.
This baked oatmeal tastes exactly like banana bread, though maybe not quite as sweet. And it's pretty healthy since it's mostly fruit, milk, eggs, and oats. The texture is kind of like a dense, moist cake....made of oatmeal.
On those weekdays when I get up early to go to the gym, I scoop about 3/4 of a cup of this oatmeal into a container, and heat it up when I get to work. Mixing in a bit of milk before eating adds some moisture, though it's great straight from the fridge too. It also freezes extremely well, so I've started to make sure to put an old yogurt container-full in the freezer whenever I go out of town. It's so nice to know you don't have to go to the store right when you get home to have breakfast the next day!
Recipe slightly adapted from Budget Bytes.
I increased the amount of banana and decreased the brown sugar by quite a bit, based on the amount of sugar I would typically put in my morning oatmeal. I also like pecans better than walnuts, but you can put in whatever extras you like. I have a feeling that chocolate chips would be awesome.
4 medium bananas
1 1/2 Tbsp brown sugar
2 large eggs
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 cups milk
2 1/2 cups old-fashioned oats
1/3 cup pecan pieces
Preheat oven to 350 degrees.
Mash up your bananas one at a time until you reach 2 cups or so (since medium bananas aren't necessarily the same size). I like to do this in a liquid measuring cup. Note that the riper your bananas, the easier they are to mash. If your bananas aren't very green, but also not quite ripe, you can put them in the oven for 15-20 minutes at 250 degrees, flipping them once in the middle. This will soften and sweeten them. See this page for more on ripening bananas.
Put your mashed bananas in a big mixing bowl, and add the brown sugar, eggs, baking powder, baking soda, cinnamon, salt, and vanilla extract. Whisk until everything is nicely combined. If you have a few banana lumps, don't worry.
Add the milk and whisk again until combined. Add the oats and combine, and finally stir in the pecan pieces.
Lightly coat an 8x8 square baking dish with non-stick spray and pour in your oatmeal mixture. Cover with tinfoil and bake for 30 minutes. Remove tinfoil and bake for another 15 to 17 minutes until the center is no longer liquidy and the edges are golden brown. Let your baked oatmeal cool for awhile before digging in!
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