I like a banana for breakfast because it is quick and portable. Since I like bananas on the just-turned-yellow side, I buy only two or three at a time. This means I have developed the bad habit of eating breakfast only two or three times a week.
Banana baked oatmeal solves my problem. I can now buy a bunch of bananas, eat them until they turn too ripe for my taste, and then use the rest in this breakfast recipe.
It was Sawsan, at Chef in Disguise, who helped break my breakfast slump. Sawsan lives in Jordan, and through her food and writing, provides a unique perspective that I, living in the US, am simply not exposed to otherwise.
Sawsan has a lot fantastic recipes – including a page dedicated to helping cooks understand the ingredients commonly found in Middle Eastern dishes – and beautiful photos. I especially love the winter scenes in this post (the baked eggs look pretty good too). Enjoy!
Banana Baked Oatmeal
2 cups old fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1/3 cup honey
2 bananas, mashed
1 large egg, beaten
1 teaspoon vanilla extract
optional toppings: walnuts, fruit, cinnamon, and brown sugar
- In a medium bowl, combine the oats, baking powder, and salt.
- In large bowl, combine the milk, honey, mashed bananas, egg, and vanilla extract.
- Stir the dry oatmeal mixture into the wet ingredients in the large bowl.
- Pour the combined mixture into a greased 8×8 inch baking dish and bake at 350 degrees for 20-25 minutes or until the center is set.
- If desired, top with chopped walnuts, fruit, cinnamon, or brown sugar.
I used coconut milk in place of dairy and was happy with the results.