Hungry after eating sweet quick breads for breakfast? Try my baked banana bread oatmeal. It’s filled with nutritious ingredients that will fuel you through the day!
I love making fun twists on traditional recipes so I decided to take my grandmother’s banana bread and give it a heartier and healthier breakfast spin. I love eating sweet quick breads for breakfast but I’m immediately hungry after eating them. They just don’t fill me up.Warm up your fall mornings with a slice of Baked Banana Bread Oatmeal via @holleygraingerClick To Tweet
Enter my new recipe: Baked Banana Bread Oatmeal. It combines two of my breakfast favorites, warm, comforting banana bread and hearty oatmeal, for a hand-held treat that bakes while I’m getting ready for work. This morning-time dish has what I like to call the power trio of nutrients including fiber (from the nuts and oats), protein (from the milk) and nuts), and fat (from the nuts) to provide “staying power” to keep me full throughout the morning so I won’t be scavenging the pantry or swinging into the convenience store mid-morning for a snack.
Because I often eat breakfast on the run (as in, around my house after children), I wanted to make sure that the oatmeal was sturdy enough to be hand-held while still maintaining it’s moist center. This recipe does just that! It can easily be plated and topped with fruit and cinnamon-sprinkled Greek yogurt but it’s also filling and satisfying as a portable bar for breakfast or a snack.
In order to maintain freshness, I wrap the baked oatmeal squares (once cooled) individually in plastic wrap and then freeze them in a large zip-top baggie. When I’m ready to eat, I just dig out a square, warm it up, and I’m ready to go.
This baked oatmeal is also an easy gluten-free breakfast for those following a gf lifestyle. If you’ve had to pass up banana bread in the past because of the flour, then this baked banana bread oatmeal will certainly fill the void if you use gluten free oats and baking powder.
Feel free to use this recipe as a base and then get creative with other ingredients. You can sub out the pecans for pistachios, walnuts, or almonds as well as stir in peanut butter, chocolate or butterscotch chips, apple chunks or blueberries.
Do you have a favorite banana bread recipe that was made with love by a grandparent or loved one?
Baked Banana Bread Oatmeal
Makes 9 servings
2 cups rolled oats
1/2 cup pecan pieces, toasted and chopped
1/4-1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoons ground cinnamon
¼ teaspoon salt
1 cup mashed ripe bananas (2 medium)
2 large egg
2 cups low-fat milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees.
2. Lightly grease an 8″ x 8″ baking pan. In a large mixing bowl, combine the first 6 ingredients and stir. In a separate mixing bowl, mash the bananas. Add the eggs and whisk with banana until frothy. Add the remaining “wet” ingredients and stir.
3. Combine wet ingredients with dry ingredients and stir until combined. Transfer to baking pan.
4. Bake for 35 to 40 minutes or until the center is done. Cool on a wire rack 10 minutes.