Banana bread for breakfast? Yes, please!!
When I posted my recipe for Banana Protein Oatmeal, I also promised to post some easy variations on the recipe. Today I'm sharing the first one, which is a baked version.
I especially like to make this in the winter, but it's wonderful any time of year. You can mix everything together, throw it in the oven, and then let it bake and fill the house with the scent of banana bread while you do other things. (Sometimes I like to let it bake while I work out in the morning. Nothing like the promise of a tasty breakfast to get me through those push-ups and jumping jacks!)
This baked oatmeal tastes like dessert, but it's packed full of nourishing goodness: lots of fiber, protein, some healthy fats, and a comforting natural sweetness from the banana. My recipe includes cinnamon, walnuts, and raisins for a classic banana bread flavor, but you could use whichever spices, nuts, and dried fruits you prefer. (I think pecans and dried cherries would also taste delicious!) Enjoy!
makes 1 serving
1/3 cup oats
1 tablespoon ground flaxseed
1 teaspoon cinnamon
1/2 teaspoon baking powder
dash of salt
1 tablespoon chopped walnuts
1 tablespoon raisins
1/3 cup egg whites
1/2 medium ripe banana, mashed
3 tablespoons almond milk (or milk of choice)
1/2 teaspoon oil (optional)
1/2 teaspoon vanilla extract
Preheat oven to 350°F. Lightly grease or oil an ovenproof ramekin or single-serving bowl.
In a small bowl, mix together the dry ingredients (oats through salt). Stir in the walnuts and raisins.
In a separate small bowl, mix together the wet ingredients (egg whites through vanilla extract).
Add the wet ingredients into the dry ingredients and stir. Pour into the greased dish.
Bake for 25-35 minutes or until oatmeal is set in the center and golden brown on top.
Serve warm with a drizzle of maple syrup.
What's your favorite oatmeal recipe/ Do you ever make baked oatmeal?