Unless you’ve mastered the whole morning ritual thing, weekdays tend to consist many things. This includes running around getting ready, and feeling accomplished if you’ve managed to drink a glass of water and grabbed a banana for the road. While slow cooking your breakfast and eating it mindfully is the ideal scenario, we’ll leave this to the weekend. Instead, baked oatmeal is a delicious and convenient alternative to stovetop oatmeal. You can bake on Sunday night, leave in the fridge for the week, and grab as you run out the door.
This recipe was inspired by a coconut banana oatmeal I had years ago when I was in Bangkok – and still dream about and try to re-create to this day. The baked version is incredibly simple to make, requires few ingredients and tastes like a dream. It’s also a great hearty breakfast option as it will keep you full and will provide sustainable energy. Whole grains like oats, along with coconut milk and coconut oil, and protein from the eggs will digest more slowly than simple carbs. Top this baked oatmeal with peanut or almond butter for a little extra protein, fat and tastiness.
SUPER SIMPLE BANANA COCONUT BAKED OATMEAL
Prep Time: 5 mins | Cook Time: 30 mins | Cuisine: GF, V
Ingredients
- 1 cup mashed banana about 2 large or 3 medium bananas
- 3/4 cup coconut milk full fat
- 2 eggs
- 1/4 cup coconut oil melted and slightly cooled
- 1/4 cup pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 2 cups rolled oats
- 1/2 cup shredded coconut
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish
- In a large bowl, mix together mashed banana, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth.
- Blend in oats, shredded coconut, cinnamon, and salt; stir until mixture is well-combined. 4. Spread oatmeal into prepared baking dish and bake for 25 to 30 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing.
