Banana Bread Baked Oatmeal

breakfast recipes Mar 16, 2019

One of my favorite breakfasts since childhood has always been oatmeal. Back then, it was a package of instant Quaker Oats before school until I graduated to my mom’s famous, creamy steal cut oats. These days, I still enjoy whipping up this breakfast staple for myself, and the warm, comforting bowl always brings me back.

But let’s get real. We don’t always have time to let oats simmer on the cooktop every morning when we’re rushing out the door to work or class. That’s why this big batch of baked oatmeal will be your new go-to meal prep breakfast!

Oats also provide the perfect foundation for any other flavors and add-ins you love. So while I was brainstorming breakfast recipes, it didn’t take me long to jump to banana bread. This dense, sweet and nutty treat is another morning favorite to pair with this easy oatmeal recipe.

The ripe bananas add the perfect amount natural sweetness that won’t make you feel like you’re eating dessert first thing in the morning. If you prefer a slightly sweeter batch of oats, feel free to add a bit of maple syrup or honey to the batter. Likewise, you can also incorporate chocolate chips or chunks for a burst of sweetness and chocolatey-goodness.

While bananas are key of course, I can’t have this breakfast staple without a little crunch. Walnuts add great texture and flavor to this recipe, as well as tons of brain-loving Omega-3 fatty acids and antioxidants. Pecans would likewise be a great substitution if you don’t have walnuts on hand.

For an added punch of protein, I used a package of Primal Kitchen Collagen Fuel, but this step is completely optional. For more details on why collagen peptides are a daily staple in my diet, I’ve broken it down in my Pistachio Chocolate Collagen Protein Ball recipe.

I won’t lie, I couldn’t help myself but to dive right into this warm batch of oats when it came out of the oven. But once it’s cooled, I sliced it up into squares and stored in my fridge to have all weeklong. Enjoy with yogurt, fresh fruit or a drizzle of your favorite nut butter. Meal prep truly never tasted so dang good!

 YIELDS 6 servings
  •  3  ripe bananas, mashed
  •  3 cups gluten free rolled oats
  •  2  eggs (or sub flax egg)
  •  1 cup unsweetened nut milk
  •  â…“ cup creamy nut butter
  •  1 tsp vanilla extract
  •  2 tsp ground cinnamon
  •  1 cup walnuts, roughly chopped
  •  1 scoop vanilla protein powder (optional)
1. Preheat oven to 350 degrees.
2. Grease a cast iron skillet (or baking dish) with melted coconut oil.
3. In a large bowl, add mashed bananas, nut butter, eggs, nut milk and vanilla until well-combined.
4. Add oats, walnuts, collagen and cinnamon. Mix completely.
5. Pour batter into greased skillet and smooth with spatula until even.
6. Bake for 25 minutes. Remove from oven and combine with toppings of your choice!
7. Store in the fridge for up to 5 days or in the freezer. Enjoy!

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