UPDATE: The measurement for oats has been changed as of 5/13/18. I wrote it down incorrectly (one cup extra) when it was first published. Can you believe that? It must have been after a sleepless night with my newborn…
We are always in need of a filling, nutritious breakfast, and having one that’s ready to heat up is especially helplful on working mornings. We’ve tried a variety of slow cooker oatmeals and baked oatmeals, and we really love the baked ones because they are cooked just perfectly with a good texture that isn’t mushy and doesn’t burn as much on the bottom. While there are several baked oatmeals that we make, the Banana Bread Baked Oatmeal is our favorite. While instant oatmeals are quick and easy to make, making a batch of this for the week is really quite easy. We keep a dish of it in the fridge and warm it up each morning. Then, you can add a splash of your desired milk so it’s not as dry or chewy on the reheats.
The ingredient list is pretty short and easy and you probably have most of these items in your pantry. You’ll need some old fashioned oats, brown sugar (or a natural sweetener such as honey or maple syrup), cinnamon, nutmeg, salt, coconut oil, milk of your choice- and don’t forget those extra ripe bananas! I would err on the side of medium-large sized bananas versus smaller ones so that you get that delicious banana flavor. One thing I love about this recipe is that the bananas add a natural sweetness so you don’t need to add that much sugar or other sweetener.
Once you’ve assembled your ingredients, start by adding in all of the dry ingredients, melted coconut oil, and mashed bananas. It’s so easy to add these together that I like to have my kids help. This morning, my son helped me pour everything into the bowl and stir it.
Once you’ve stirred that together, you can add the milk (picture not listed). It will look like there is a ton of milk- worry not! Then, pour it all into your baking dish, bake, and enjoy while warm!
2 2/3 cups old fashioned oats
1/4 cup brown sugar or other sweetener such as honey or maple syrup
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
2 TB coconut oil, melted
3 ripe, soft bananas, mashed
3 1/2 cups milk of choice
Prep time: 10 minutes
Preheat oven to 350. Add your dry ingredients, melted coconut oil, and mashed banana into a large mixing bowl. Mix well. Add milk and stir. Then, pour it all into a greased 2-2.5 quart baking dish. I like to use my 2.5 quart Corningware dish sprayed with cooking oil spray. Bake for about 50-60 minutes. In the end, you want for the oatmeal to almost look slightly “undone” or wet at the top. As it sets, it gets better. Cooking until it looks more done will actually result in a dense, chewy, and overcooked oatmeal.
This is a recipe that is nice to share with the whole family for weekday breakfasts but will also make a nice dish to add to a holiday breakfast or brunch. You can add nuts within the mixture, on top of the mixture, or a crumble on top of the oatmeal. We opt out of chopped nuts right now so that our toddlers don’t accidentally choke on the pieces.