This title of this recipe should come as no surprise to those who know me. I love bananas. I love oatmeal. Boom: it’s a Banana Bread Oatmeal Bake for One. YUM.
What’s more surprising than the title of this recipe, and the fact that it was nearly 70 degrees today and I actually started sweating while outdoors (which hasn’t happened in approximately 6 months) is the fact that I’ve never put this recipe on my blog. This is strange because I eat it all.the.time.
It’s a longtime favorite. A best friend in the breakfast department. A midnight post-all-day-study-marathon-at-Bobst meal. A lunch-time go-to when I feel like breakfast for lunch. A second breakfast when my typical 5:30am breakfast doesn’t hold me over til noon. In essence, I eat this baby several times a week, yet I’ve never shared it. Today, that changes.
Allow me to describe my BFF breakfast to you: It’s hot, fluffy, satisfying, creamy, filling, and tummy-friendly, and the whole thing tastes like you’re own personal hearty loaf of banana bread goodness.
Bonus: it makes your kitchen smell amazing and takes less than 2 minutes to throw together. Then you let it bake up nice and quick in the oven, and the smell of sweet, sweet banana bread will waft all throughout your house, tickling your nostrils and getting your tummy oh-so-ready to eat it all up. It’s also vegan and gluten-free, making it highly allergen-friendly to you and your kin. I don’t know why I just referenced a Christmas song. Anyways…
I really hope anyone looking to mix up their breakfast or late-night-snack routine gives this baby a whirl. It’s never let me down, and I believe it won’t let you down either. You can add syrup, sugar, or honey to the top if you desire, but I find the sweetness of baked bananas to be plenty. I like it best fresh out of the oven, covered with a splash of almond milk to cool it down, and drizzled with ooey gooey almond butter that gets all melty when it hits the hot oatmeal bake. But that’s just me. You do you. And you eat dem oats, homie.
…because as my BFF Jake Tully’s senior quote reminds us all, “It’s a whollllleee lotta oats.” 😉
Prep Time: 2 minutes
Bake Time: 18-25 minutes
serves one, easily doubled
- 1/2 cup rolled oats
- 2 tablespoons oat flour or other flour (can sub additional oats if desired)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons nut butter or coconut oil
- 1/2 cup almond or other non-dairy milk
- 1 banana
- 1-2 teaspoons honey, or maple syrup to top (optional, I think it’s perfect without it)
1. Preheat oven to 400 F. In a small bowl, combine oats, oat flour, baking soda, and cinnamon. Mix.
2. Cut banana in half. Mash half of the banana and add to the bowl. Add nut butter or coconut oil and non-dairy liquid. Mix well.
3. Transfer to an oven-safe ramekin or dish. Slice remaining half of banana on top of oatmeal mixture. Place in the oven for 18-25 minutes, until fluffy, browned, and liquid has all absorbed. Serve with almond or other non-diary milk, non-dairy yogurt, and syrup or honey as desired.