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.