I have tried to like oatmeal. I really have. I know it is a great breakfast choice to keep me full and to combine with a serving or two of fruit to start the day out right. But I just can’t like it. I once did a 30 day challenge where I made oatmeal a different way every morning in numerous combinations – water, milk, more liquid, less liquid, fruit, sugar, spices. Nothing. I gagged my way through each bowl jealously watching my hubby eat his daily bowl with ease.
A year or so later I found a recipe for baked oatmeal. It sounded amazing and took care of the one thing I don’t like about oatmeal- the texture!
I made a few versions tweaking here and there until I found a reasonably healthy and tasty recipe. I replaced the butter with a banana and halved the amount of brown sugar. Plus added walnuts. And I top with greek yogurt and berries!
It is like a bowl of banana walnut bread. Not oatmeal. And for me that is perfect!
Baked Banana Walnut Oatmeal
adapted from Joy the Baker
1 1/2 cups old fashion oats
1/4 cup brown sugar (up to 1/2 cup if you like your oatmeal really sweet)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 medium banana, mashed with a fork
1 large egg
splash of vanilla extract
handful of dried fruit and/or nuts (optional)
In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together the milk, banana, egg and vanilla extract. Add the wet ingredients to the dry and stir to incorporate. Fold in the dried fruit and nuts.
Pour mixture into a lightly greased 9-inch pie pan. Bake at 350 degree F oven for 20-25 minutes until middle no longer wiggles.
Remove from the oven, let cool for 5 minutes then serve. The original recipe recommended cutting into 4 servings. I usually cut 6 servings so I can eat for breakfast all week and since I usually eat an additional side of fruit or eggs with my meal.
Top with milk or yogurt, fresh fruit and nuts and serve.