Last week I was telling you about how I’d found a brand new love in my life: a new love called oatmeal!
Oh, not that I’d never had oatmeal before, you know. Just like any other guy, or gal rather, I practically grew up on the stuff. Always was a big fan of it, too, but for some reason, I’ve been absolutely, totally, completely infatuated with it for the past few months: I’ve been enjoying some, in one form or another, practically every single day.
How come I haven’t, in all that time, shared a single oatmeal recipe with you is beyond me. I think it’s about time I remedied that!
What do you say we start with one of my ultimate faves: Banana Baked Oatmeal. Basically, this is just like a bowl of tasty oatmeal, except it’s in an entirely portable form and tastes exactly like a slice of banana bread. This makes it ideal for a quick breakfast on-the-go or a delicious yet healthy snack!
The best part is it’s super easy to make, even more so than regular oatmeal because it doesn’t need you to attend to it at all, and it’s really crazy good, too. In fact, between my beloved muffins and this new guy, it really is a toss… I can’t decide which one I like best.
And now I’m wanting to experiment with all kinds of different flavors, starting with Carrot Cake with Cream Cheese Frosting and Cinnamon Apple Crumble. All made healthy, of course!
Before I do that, though, I think I’m gonna have to make the banana version a few more times, still.
Cuz yeah, it’s just too good!
Then, in a large mixing bowl, combine the two bananas (the riper the better), eggs and date paste.
Mash and mix all these ingredients with a whisk until smooth and well combined and then pour in the buttermilk, milk and vanilla extract; whisk until fully incorporated.
In a separate bowl, combine the rolled oats, walnuts, baking powder, cinnamon, salt and nutmeg. Mix until very well combined and pour this all in one go into the wet ingredients.
Stir until well combined…
…and transfer the mixture to the prepared baking dish.
Not too complicated so far, is it? The rest is even easier…
Bake your oatmeal for 25 minutes, then remove the pan from the oven, sprinkle the top with a handful of chopped walnuts and return to the oven for 8 to 10 more minutes, or until the edges are nicely browned and the center appears completely set.
Let the baked oatmeal cool in the pan slightly (or completely, if you prefer) before cutting it into squares; serve warm or cold, garnished with slices of bananas, if desired.
I like to wrap the leftovers individually and keep them in the refrigerator, so I can easily grab one and shove it in my purse if I’m gonna leave home for an extended period of time and know I’ll be feeling a bit peckish at some point.
They will keep for about a week, but I honestly doubt that they’ll make it that long. My guess is, you’ll be making a fresh batch way before the week is over!
And if you prefer, you can grab one and warm it up real quick before you leave for work in the morning. Topped with a little dollop of plain Greek yogurt, it’ll make for an amazing start to your day.
See? A good breakfast doesn’t have to take hours to prepare…
- 2 large over-ripe bananas
- 2 large eggs
- ¼ cup (75g | 2.6oz) date paste
- 1 cup (240ml) buttermilk
- 1 cup (240ml) whole milk
- 1 tsp pure vanilla extract (storebought or homemade)
- 2-1/4 cups (215g | 7.5oz) rolled oats
- ½ cup (50g | 1.8oz) chopped walnuts (plus more to garnish)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt (I use Himalayan salt)
- ¼ tsp ground ground nutmeg
- Chopped walnuts
- Banana slices
- Preheat your oven to 350°F and grease a 9" square baking dish with a little bit of ghee or butter. Set aside.
- In a large mixing bowl, combine the bananas, eggs and date paste. Mash and mix with a whisk until smooth and well combined.
- Add the buttermilk, milk and vanilla extract and whisk until fully incorporated.
- In a separate bowl, combine the rolled oats, walnuts, baking powder, cinnamon, salt and nutmeg. Mix until very well combined and pour into the wet ingredients.
- Stir well and transfer to the prepared baking dish. Bake for 25 minutes, then remove from the oven, sprinkle with a handful of chopped walnut and return to the oven for 8-10 minutes or until the edges are nicely browned and the center appears completely set.
- Let cool in the pan slightly before cutting into squares; serve warm or cold, garnished with slices of bananas, if desired.
- Store leftovers in the refrigerator in an airtight container for up to a week.