This recipe is perfect for brunch. Plus, it makes an easy meal prep for the week ahead—leftovers taste just as good when reheated!
INGREDIENTS
- 3 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
- 2 cups blueberries
- ½ cup honey or agave
- 1 cup uncooked quick oats
- ½ cup chopped walnuts or pecans
- ½ tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 1 cup fat free milk or oat milk from Trader Joe’s
- 1 egg
- 1 tsp vanilla extract
Instructions
Preheat the oven to 375° F. Lightly spray an 8 x 8″ ceramic baking dish with cooking spray and then set aside.
Next, arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1 tsp of the cinnamon, and 1 tbsp of the honey. Cover with foil and bake 15 minutes or until the bananas soften.
While bananas are softening, combine the oats, half the walnuts or pecans, baking powder, remaining cinnamon, and salt in a medium-sized bowl. Stir together.
In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Once bananas are softened, remove them from the oven. Pour the oat mixture over the bananas and blueberries.
Then, pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining blueberries and walnuts over the top.
Bake the oatmeal for about 30 minutes or until the top is golden brown and the oatmeal has set. Serve warm.
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