Banana bread + baked oatmeal = the best brunch combination ever. Or, maybe it is just your new favorite meal prep recipe (I’m talking to you, Little Miss Runshine).
This Mother’s Day, I winged brunch. On the menu was a baked oatmeal dish, baked eggs, grilled chorizo sausage, sweet potato home fries, and Stone & Skillet english muffins. For the banana bread baked oatmeal, I threw a bunch of good ingredients in a bowl and really lucked out.
This banana bread baked oatmeal is the just sweet enough, without tasting too much like you’re having dessert for breakfast (thanks to the ripe bananas). It is also filling, comforting and so delicious.
Omit the chocolate chips if you are looking to cut sweetness out. Oh, and pro tip: Broil for a minute at the end to caramelize the bananas on the top.
Banana Bread Baked Oatmeal
- 4 ripe bananas
- 1 egg
- 1/4 cup coconut milk
- 1/4 cup raw coconut sugar
- 1/2 tsp pure vanilla extract
- 2 cups gluten-free oats
- 1/4 cup chia seeds or flaxseed
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 cup mini dark chocolate chips
- 2 Tbsp raw honey or maple syrup
- In a medium mixing bowl, mash 3 of the bananas. Stir in the egg, coconut milk, coconut sugar and vanilla extract.
- Add the oats, chia or flaxseed, coconut flour, baking powder, baking soda, and cinnamon to the wet ingredients. Let the batter rest for 10-15 minutes so the oats are able to absorb some of the liquid.
- While the batter rests, preheat the oven to 375°F and take out a loaf pan. If your loaf pan isn’t non-stick, lightly grease it with coconut oil.
- Stir in the chocolate chips, then pour the batter into the load pan. Slice the 4th banana thinly and arrange the slices on top of the oats. Finally, drizzle the raw honey or maple syrup on top of the sliced banana.
- Bake for 30-40 minutes or until the top is golden brown and a toothpick comes out clean. Let the baked oats cool for 5 minutes before slicing.
Enjoy with a dollop of yogurt, fruit or a drizzle of maple syrup. I put my Mother’s Day leftovers in a mason jar with Siggi’s coconut yogurt and strawberries. This scrumptious breakfast kept me full until lunch. (Speaking of Siggi’s… you have to try the orange ginger flavor.)