I am obsessed with oatmeal. It’s a healthy and hearty breakfast option that I typically turn to often. I can eat it in the morning and stay full until lunch. Not to mention it has so many health benefits. I also really love banana bread. I only eat the traditional version sparingly to avoid the excess calories, fat, and sugar. With this recipe, I get the best of both worlds. A healthier version of banana bread combined with oatmeal.
This recipe is awesome for a quick breakfast! It takes about 45 minutes to bake, but if you throw this in the oven on a Sunday (AKA meal prep lol), you'll have enough servings to eat almost every day throughout the upcoming work week.
3 large ripe bananas (lots of brown spots)
1 cup almond milk, unsweetened (or coconut milk)
1 large egg
2 tsp vanilla extract, pure
1 1/2 cup rolled oats- Gluten Free
1/4 cup pecans
1 tsp cinnamon (ground)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coconut oil
Preheat oven to 350 degrees.
Mash bananas with a fork.
Add in egg, milk & vanilla and stir well to combine.
Add oats, pecans, cinnamon, baking powder, and baking soda then stir well to combine.
Let the mixture sit for about 15 minutes to allow the oats to soak up the liquids.
Grease an 8"x8" or 8" x 11" baking dish with coconut oil.
Pour your mixture into the baking dish and bake for 40 - 45 minutes or until cooked through and golden on top.
Swap pecans for almonds or walnuts
Drizzle a warm slice with maple syrup or honey if you'd like added sweetness
Refrigerate for storage and reheat a piece in the microwave throughout the week for a delicious breakfast each morning.
Enjoy your delicious breakfast!