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?