Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Banana Bread Baked Oatmeal.
Banana Bread Baked Oatmeal
Submitted by: Shannon Kudlawiec
Original Recipe from Southern in Law
3 large bananas (about 1 1/2 cups/350g mashed banana)
1 cup milk of choice
2 tsp vanilla
1 1/2 cup (150g) gluten free quick oats or gluten free rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
Optional: add in 1/4 cup honey/maple syrup/sugar if you like things sweet or whatever mix ins you like!
Preheat oven to 350 degrees. Grease and/or line an 8×8″ baking dish with baking paper. Mash your bananas and add in your egg, milk and vanilla. Add in your dry ingredients and stir to combine. Leave to soak for about 15 minutes. Pour your oatmeal into your baking dish and bake for 30-45 minutes or until cooked through and golden on top. Either serve immediately and spoon out your hot baked oatmeal or leave to cool before slicing. The oatmeal will stay fresh in the fridge for 2-3 days and freezes perfectly (which means you can keep it for months for a quick and easy breakfast!)
Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. The proceeds go to Lifeline Humanitarian Organization Chicago. The organization benefits the handicapped, orphaned, and disabled of Serbia