I LOVE this banana oatmeal bread bake! I made this for breakfast the other day, and I am now hooked! Topped with a dollop of almond butter, this makes for a nutritious and filling breakfast, and it’s a nice twist on the normal bowl of oatmeal! I actually got the idea from the following pin for a oatmeal banana smoothie.
I was craving this flavor, but didn’t feel like a smoothie, so I improvised and came up with a baked form of this that is AMAZING! This is really easy to throw together, and is incredibly good for you! That along with the awesome taste of this makes this a major win for breakfast.
BANANA OATMEAL BREAD BAKE
- Coconut oil for greasing the pan
- 3 ripe bananas
- 1 cup almond milk
- 1 egg
- 1 1/2 tsp. vanilla
- 2 Tbsp. honey
- 1 1/2 cups gluten free rolled oats
- 1/2 tsp. aluminum free baking powder
- 1/2 tsp. baking soda
- Almond butter for topping (optional)
1.) Preheat the oven to 350 degrees. Grease a bread pan with coconut oil. Line the pan with parchment paper so that the paper hangs over the edges (this will allow for easy removal of the oatmeal bake from the pan). Grease the parchment paper as well.
2.) In a large mixing bowl, mash your bananas. Add your almond milk, egg, vanilla and honey. Mix well.
3.) Add in the oats, baking powder, and baking soda. Mix well, then poor the mixture into the prepared bread pan.
4.) Bake in the oven at 350 degrees for 35 – 45 minutes, depending on how soft you want your center.
5.) Spoon out of the pan, or use the paper to pull out and place on plate then spoon out servings. Top with a dollop of almond butter, if desired.
YU-UM! Enjoy! 🙂