As if oatmeal couldn’t get any better…
This recipe is so delicious and healthy. You could never tell it’s refined-sugar free.
I really like that it’s so soft and warm. I really don’t like baked oatmeal that is stiff and more like an oatmeal bar. This is so perfect because the top and sides are nice and crunchy, but the center is perfectly creamy.
This is a great recipe for those who are trying to lose some weight. It’s super filling, but also super low calorie and low-sugar.
I could eat this every day… if there wasn’t so much other delicious food in the world.
Walnuts on top also adds a wonderful crunch. This recipe is:
Super creamy inside
Perfectly sweetened
Warm & comforting
Great for family breakfasts
You can also add even more banana on the top. I love how banana tastes when it’s baked.
The best time to eat this is right when it comes out of the oven. Give it a minute to cool though. You don’t want to burn your mouth.
Enough said. Time to eat.
- 2 medium ripe bananas, mashed
- 2 cups old fashioned oats
- 2 Tablespoons coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- optional: 1 teapsoon ground cinnamon
- 2 cups unsweetened vanilla almond milk
- 1 large egg
- 3 Tablespoons honey or pure maple syrup
- 1 cup fresh blueberries, rinsed
- Preheat oven to 350 degrees F. and grease an 8x8 pie dish or baking pan with olive oil.
- In a medium bowl, mash 1½ bananas. Set aside.
- In a large bowl, whisk dry ingredients together.
- Add banana, almond milk, egg and maple syrup to dry mixture and stir until combined.
- Add blueberries and gently stir.
- Add mixture to greased pan.
- Slice remaining ½ banana and place evenly on top.
- Bake for 55-65 minutes, or until golden brown on top and there's no wetness in the center.
- Let cool 5 minutes before serving.
