Saturday, January 28, 2012

Banana Bread Oatmeal


I first made and blogged about this delightful recipe a few weeks ago. However, the only photo I took was a terrible one with  my phone, so I decided to revisit it for the blog when I made it again this weekend. This recipe originally came from Budget Bytes

This time when I made it, I halved the original recipe, because I only had two bananas left. The ingredients and steps below are for the way I made it today. You can easily double this if you have enough 'naners.

Ingredients:
  • 2 bananas (best if they're very ripe so they're easily mashed)
  • 1/6 cup brown sugar
  • 1 egg
  • 1/4 tsp of salt
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp of cinnamon
  • 1/16 tsp of ground nutmeg
  • 1 cup milk (I used almond milk)
  • 1 1/4 cup old fashioned oats
  • 1/4 cup of walnuts

First, I pre-heated my oven to 350 degrees.

Then, I broke the bananas into small pieces, and then mashed them with my potato masher.


They were very ripe bananas, so they very easily turned into this.


Then I added the 1/6 cup of brown sugar (luckily, my 1/3 measuring cup has a convenient line to show its halfway mark), an egg, 1/4 tsp of salt, 1/4 tsp of vanilla extract, 1/4 tsp of baking powder, 1/4 tsp of baking soda, 1/8 tsp of cinnamon (filled about half of my 1/4 tsp spoon), and 1/16 tsp of ground nutmeg (I just eyeballed this with about a quarter of my 1/4 tsp spoon).


I mixed these all together thoroughly with a fork. (I've yet to buy a decent whisk, I've found that a fork usually does the job just fine.)


Then I measured out 1 cup of almond milk.


And mixed that in.


Then I measured one cup of the oats...


And about a quarter cup more of the oats.


And mixed those in as well.


Next, I took about a quarter cup of the walnuts...


And coarsely chopped them up into bite-sized pieces.
(Walnuts are really easy to just cut with a knife. No special chopper needed.)


Then mixed those nuts in with everything else!


Next, I sprayed some non-stick spray into a glass dish. (If you're doubling the recipe, you might want to use a dish with more surface area, like a brownie dish. However, I've doubled it in this dish as well. It just takes a little longer to get it to cook all the way through to the middle.)


And then pour the mixture into the dish.


I like to use this pie dish, because it has its own cover. If you don't have a cover for the dish you're using, cover it with aluminum foil.


Put it in the 350 degree pre-heated oven for 30 minutes.


After 30 minutes, take off the cover and bake for about 15 more minutes.


When it looks like this, with brown edges and a fairly firm top, it's ready!


Almost looks like a big cookie from this angle!


And there you have it!


You can add toppings if you'd like (raisins, syrup, fruit), but I like it just like this. It's sweet and filling, a great comfort breakfast food.


I love that it makes a few servings, so I can keep it in the fridge for the next few days for a quick, hearty breakfast. I re-heat it in the microwave to eat, but you could also just eat it cold if you like. I'm not a cold cereal sort of person, so that doesn't appeal to me.

Do you have any suggestions for other toppings or additions to this yummy breakfast meal?


2 comments:

  1. Jacki, this was so good! It almost tasted like muffins...yum!

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    Replies
    1. I agree! I haven't made it in a couple weeks - I need to make another batch soon!

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