Banana Walnut Baked Oatmeal

Banana Walnut Baked Oatmeal // shutterbean

My friend Megan’s new cookbook, Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons has arrived!!  I can’t tell you how excited I was to find it on my doorstep last week. To say that I’ve been eagerly anticipating its arrival is an understatement.  I spent an afternoon with a cup of tea and a notepad, writing down all the recipes I wanted to try. Turns out I wrote down practically ALL of the recipes. I just KNEW it would be a hit.

Banana Walnut Baked Oatmeal // shutterbean

What I love about this book is that Megan loves to fortify her breakfasts with good/healthy ingredients. There are some indulgent recipes but for the most part each one will get you off to a pretty healthy start in the morning. That’s important to me since I find that breakfast usually sets the tone of how I eat the rest of the day. Breakfast is kind of my gateway drug. If I begin with doughnuts, the rest of the day gets blown. These things happen.

Banana Walnut Baked Oatmeal // shutterbean

I started with this Banana Walnut Baked Oatmeal mostly because I had all of the ingredients at home. There are a few grains and flours I’m excited to try and I’ve already got my list together for when I do some bulk grocery shopping next week. I’m looking forward to that!  I’ve tried a version of Baked Oatmeal before and loved it but I was intrigued by this recipe. There’s a substantial amount of nuts in this oatmeal and that’s just fine by me. The more the merrier, I say! The sweetness with the bananas and applesauce creates an oatmeal/banana bread hybrid. I’ve been enjoying a bowl every morning this past week with a little bit of milk, a tiny pad of Kerrygold salted butter & the littlest sprinkle of brown sugar. I think my regular avocado toast is getting jealous.

And we’re off! Ingredient gathering. A whole lot of goodness.

Toasting the walnuts & almond slivers is key! I put them on a baking sheet and toasted them at 350F for 5-8 minutes.

Banana Walnut Baked Oatmeal // shutterbean

First we have our oatmeal base.

Banana Walnut Baked Oatmeal // shutterbean

Nuts, oats, spices, baking powder & salt get tossed together.

Banana Walnut Baked Oatmeal // shutterbean

Mix the wet ingredients in.

Banana Walnut Baked Oatmeal // shutterbean

Rub coconut oil into an 8 x 8 baking pan. Add two sliced bananas on top.

Banana Walnut Baked Oatmeal // shutterbean

Layer the oat mixture on top. Add the rest of the banana. Drizzle with more coconut oil. BAKE.

Banana Walnut Baked Oatmeal // shutterbean

Get your breakfast items together!

Banana Walnut Baked Oatmeal // shutterbean

So good with a little bit of butter. I get dibs on an edge piece!

Banana Walnut Baked Oatmeal // shutterbean

We added a bit of cream on top with a little bit of brown sugar.

Banana Walnut Baked Oatmeal // shutterbean

Bananas on top. Bananas on bottom. Spices, oats and a delicious almond & walnut combination!

Banana Walnut Baked Oatmeal // shutterbean

I was so happy that breakfast was figured out for me all week.

Banana Walnut Baked Oatmeal

serves 6 to 8

recipe slightly adapted from Whole-Grain Mornings

  • 2 cups rolled oats
  • 1/2 cup sliced almonds, toasted and cooled
  • 1 cup walnuts, toasted, cooled & coarsely chopped
  • 3 tablespoons ground flaxseeds
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 1/2 cups milk
  • 1/3 cup buttermilk
  • 1/2 cup applesauce
  • 1/3 cup maple syrup
  • 1 large egg, beaten
  • 1 tablespoon pure vanilla extract
  • 3 ripe bananas, cut into 1/2 inch slices
  • 3 tablespoons coconut oil, melted plus more for greasing the pan
  • warm cream or milk, for serving
  • salted butter, for serving
  • brown sugar, for serving

Preheat oven to 375F. Grease an 8-inch square baking dish with a little coconut oil, fully coating the bottom and sides.

In a large bowl, mix together the oats, almonds, walnuts, flaxseeds, baking powders, cinnamon, ginger, nutmeg and kosher salt.

In a medium bowl, whisk together the milk and the buttermilk, applesauce, maple syrup, egg and vanilla. Add to the oat mixture and fold together quickly until just combined.

In the prepared baking dish, spread an even layer of sliced bananas (this usually takes 2 full bananas). Then evenly spoon the oat mixture on top of the bananas. Top with the remaining bananas and drizzle the coconut oil on top.

Bake until the oatmeal is bubbling and has a slightly golden top, about 40 minutes. Let cool for at least 15 minutes before serving. Serve warm with a small spoonful of brown sugar, a little bit of butter and cream on top. Cover and refrigerate leftovers for 4 to 5 days.

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39 Comments

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  • January 6, 2014

    I made some baked banana oatmeal about 2 weeks ago and it’s such a great way to start the day. Yours looks wonderful and I love that you used coconut oil in it. I used coconut milk and am a huge coconut anything fan. Mmmm, pinned!

  • Shannan
    January 6, 2014

    Oh this looks delicious! Coincidentally reading this as I have a batch of your Banana Walnut Granola in the oven.

  • January 6, 2014

    Groooooan that looks absolutely gorgeous, I am definitely going to give this a try!

  • January 6, 2014

    This combination sound amazing. I’m ready for breakfast just reading this!

  • January 6, 2014

    I love banana anything!! Need this in my life!

  • January 6, 2014

    I love baked oatmeal, yet never make it! Time to break out of the scrambled eggs rut. The bananas on top/bottom remind me of a pineapple upside-down cake… if breakfast reminds me of dessert, that must be a good thing! ;)

  • The bananas on top make this so pretty! Yum!

  • January 6, 2014

    I’ve always been a big fan of baked oatmeal….this looks like a total crowd pleaser too. I’m the same way with breakfast too, although this would become my lunch and dinner.

  • January 6, 2014

    Yeahhhh, girl. Your photos are gorgeous and I’m so, so glad you enjoyed the recipe. Thank you for your sweet words about Whole-Grain Mornings! xox

  • January 6, 2014

    Dying over this! It’s literally -15 degrees in Chicago (with a -50 wind chill!) so all I can think of is warm food and endless tea.

  • Nicole H.
    January 6, 2014

    What did you find was the best way to reheat this?? I can’t wait to make it for breakfast tomorrow. Thanks to Snowpocalypse 2014 I’m literally snowed in, in Michigan and this will be a cozy way to start our day!

    • Tracy
      January 6, 2014

      I reheat it in the microwave….

      • Melissa H.
        January 13, 2014

        Eeek! Man, I just am not digging the microwave. I’m thinking weasel a chunk of this out and warm it in a coconut oil greased little baking dish in the toaster oven. Mines baking now. Glad I found your awesome site- I follow you on instagram and just noticed you have a blog. Cool!

        • Tracy
          January 13, 2014

          I feel you on that. I don’t have a toaster oven and my oven is a pain to work with.

  • Rose
    January 6, 2014

    I used to make this a lot but I always soaked the oats the night before in a yogurt mixture then continued on with the rest of the recipe in the morning. The acids in the yogurt break down the oats making it very easy on the digestion.

  • Valerie
    January 6, 2014

    This looks perfect! I’d have to swap the bananas for apples, pears or frozen berries (no one’s too fond of warm bananas over here unless it’s fritters or banana bread) but I love that I could easily prep it the night before and just put it in the oven when I get up at 6 a.m. for the kids to enjoy it for breakfast at 7.

    And I sure know another (cook)book I dearly need to add to my wish list for my February birthday.

  • January 6, 2014

    OMG!!! Words cannot express how delicious this looks. YuM!

  • January 6, 2014

    Holy…best breakfast ever. Breakfast is my second favorite meal of the day (after dessert of course), and I love using grains whenever I can. I’ve been toying with buckwheat pancakes too. Can’t wait to check out this book!

  • January 6, 2014

    This looks so wonderful and I love how it makes breakfasts for the whole week easy and healthy! I can’t wait to check out Megan’s book! Thanks for sharing this recipe.

  • Melissa
    January 6, 2014

    Bowl full of yummy ness! Where did you get the raspberries? lol kidding Making this tonight, great way to warm up the kitchen! Thanks

  • January 6, 2014

    Breakfast as a gateway drug: hilarious/brilliant. I gotta use that line on my clients!

  • January 6, 2014

    I totally bookmarked virtually all the recipes. SO GOOD. This looks like a clear winner! xo

  • January 6, 2014

    This looks delicious! A perfect winter breakfast. I wish my son liked oatmeal : ( I will make it all for me though! Yummy!

  • January 6, 2014

    How cool are the banana rounds on top? So cute and so delicious looking. Cannot wait to have this for breakfast. I promise you it will be soon. I want to get my hands on that cookbook too.

  • January 7, 2014

    I’ve been eyeing this book ever since I heard about it. Will definitely be trying this also never made oatmeal before so it will be a first for me!

  • January 7, 2014

    Love the caramelized bananas on top! Looks like a healthified banana-nut bread; I totally need to try this out!

  • January 7, 2014

    I could eat this whole pan. by. myself. No problem. I haven’t made baked oatmeal in forever! I need to get that book, it looks as perfect as the oatmeal.

  • Monia
    January 8, 2014

    I tried your berry studded baked oatmeal and it was absolutely delicious! I made it beforehand so it was ready for dinner time. We couldn’t resist it and ate most of it for desert that very same day! Now I have to try this one here!!

  • January 10, 2014

    This is delicious! thanks for the recipe!

  • January 22, 2014

    Woooh! This is amazing. Im an oatmeal junkie. Its my everyday standard breakfast. But I´ve never seen it made in this way. You´re a genius! I have to try this…

  • Marilin
    January 23, 2014

    This was great, i’ll definitely be making this more often instead of my usual porridge. Next i’m trying out the recipe Joy posted from the same cookbook i believe :)

    • Tracy
      January 23, 2014

      Yeah! The Morning Glory Oats recipe she posted looks super good. I’m intrigued by the carrots.

  • Amberlee
    January 28, 2014

    Thanks for posting this oatmeal; I just enjoyed it so much. I’ve been trying out a gluten free diet, and this was not only tasty but kept my tummy full. :)

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