Gobble gobble! This weekend is Canada’s Thanksgiving weekend. Although I love any excuse to unbutton my jeans and eat a ridiculous amount of turkey, potatoes and pumpkin pie (duh), I have to say it feels WAY too early this year! Maybe because most of my food blogging world won’t be celebrating Thanksgiving for another month and a half? More likely it has something to do with my resistance to all things winter. Did you read that we already had snow!? Luckily most of it has melted and we’re back to beautiful weather.
Thanksgiving weekend or not, you are bound to need a heart-warming breakfast that is worthy of guests, but simple enough to make for your own little family. Let me introduce you to yet another of my favourite ways to use those brown bananas!
I use bananas so, so often in my baking. Banana bread, breakfast cookies, muffins, frozen in a smoothie bowl – the list is endless. I will actually buy 2 bunches of bananas when I go grocery shopping; one for eating (Wally loves his morning “nana”), and one to let ripen to use for all sorts of things.
When I’ve got some ripe bananas, this banana bread baked oatmeal is never far from my mind. Who doesn’t want to wake up to the smell of banana bread fresh from the oven? This oatmeal is a quick and easy way to capture the smell and taste of banana bread, but with half the bake time and much less work. Plus you get a huge helping of oats in the process!
Have you ever had baked oatmeal? If not, you’re totally missing out! It’s like oatmeal in a cake form. It’s much more solid than regular oatmeal, and the best part is you can make a large batch and keep it in the fridge for breakfast multiple times during the week. Banana bread is one of my favourite flavours, but you can experiment with so many different varieties, like my strawberry-streusel baked oatmeal!
For this recipe, you’ll need two large, ripe bananas. Mash them up, ensuring you get rid of all of the big lumps – my favourite tool for the job is a fork.
Along with the mashed bananas, you’ll be combining honey, vanilla, an egg and some melted butter. I use almond milk in this recipe, but you could use regular dairy milk or even coconut milk. The wet ingredients get combined with the dry, and the oatmeal mixture gets poured into a baking dish; I use an 8×8 casserole dish but you could also bake this in a 9″ round dish.
My favourite part about this baked oatmeal? The crunchy walnuts on top!! If you want to take it another step, you could toast the walnuts beforehand for a nice toasty crunch and flavour, but I usually skip that as I’ve got kids pulling on my legs in anticipation for breakfast.
The oatmeal only takes 25 minutes in the oven – just enough time to get the table set and maybe even make some whipped cream to go on top!?
It may not be Thanksgiving for you this weekend, but either way I hope you are able to make some new memories with friends and family, with good food and great company!
Every morning should start with the smell and taste of banana bread, but with all of the heartiness and goodness of oats. Ready in 25 minutes!
- 2 cups old-fashioned oats (large flake)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large, ripe bananas (~1 cup)
- 1/3 cup honey*
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups milk*
- 2 tbsp unsalted butter, melted and cooled
- 1/2 cup walnuts, chopped (toasting optional)
- Preheat oven to 350 F and grease an 8″x8″ or 9″ baking dish.
- In a large mixing bowl, combine the oats, baking powder, cinnamon and salt. Set aside.
- In a medium sized mixing bowl, peel and mash the bananas until no large lumps remain. Add the honey and egg, beating the egg lightly before combining. Whisk the ingredients together, then add in the vanilla extract and milk. Slowly whisk in the melted butter, whisking quickly to combine.
- Combine the wet ingredients into the dry, stirring just until mixed together. Pour the mixture into the greased baking dish, and scatter the walnuts on top, lightly pressing them into the oatmeal. Bake for 25 minutes or until the oatmeal no longer looks wet in the middle. Serve immediately, topped with sliced banana, more walnuts and/or whipped cream.
Any leftovers keep very well in the fridge, 4-5 days in an airtight container. Reheat in the microwave or in the oven at 325 F for 15 minutes.
- Honey can be substituted with maple or agave syrup.
- I used almond milk, but another non-dairy or dairy milk can be substituted.
If you love this recipe, you’ll love my strawberry streusel baked oatmeal!