This is my current favorite breakfast option when I’m not having eggs. You can double the ingredients and make it for your whole family. It’s even just as delicious reheated!
Serve it with fresh fruit or simply eat it on it’s own with a drizzle of Grade A maple syrup or even honey. If you’d like some added protein a couple of eggs cook up very quickly to make this a well balanced meal. A dollop of almond butter on top is also tasty! It’s a great healthy brunch option for a crowd too.
Ingredients:
- 2 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
- 1 1/2 cup blueberries
- 1/4 cup honey (or agave)
- 1 cup uncooked quick oats*
- 1/4 cup chopped walnuts or pecans
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- pinch of salt
- 1 cup fat free milk (or any milk you desire)
- 1 egg
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 375° F. Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.
- Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
- Bake 15 minutes, until the bananas get soft.
- Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
- In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
- Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
- Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
- Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
SOURCE: Skinnytaste