Nash helped me make these last week, when he had to tell me that chocolate chips were NOT healthy. Ugh, I wish I had his will power when baking...But, he was a good little helper!
This oatmeal bake comes together in no time. You just need one bowl, one pan and no mixer. The worst part is grinding up the oats into oat flour (unless yours is store-bought). Other than that, these are super simple, and if you wanted to make them even healthier, you could easily nix the chocolate chips, or just sprinkle a few on top instead of folding in the listed amount.
I suppose the drizzled peanut butter is also optional, but that's so hard for me to understand. You need a little protein, anyway, especially at breakfast, right?! This whole bake has such a great combination of flavors, so I would recommend leaving it as is, but it's up to you!
Go ahead and use up the bananas just sitting on your counter. If you don't want to wait days for them to ripen, throw them in the oven on a cookie sheet at 300-350 degrees for a few minutes until they turn black. Ta-da, and they are ready to go. This is what I do all the time because who has the patience to wait days upon days for bananas to reach their baking peak? Not me! So, here's your new breakfast for this week!
Banana Oatmeal Breakfast Bake (Refined Sugar-Free, Gluten-Free)Prep Time: 10 minutes. Cook time: 18 minutes. Total time: 28 minutes.
Yields: 8x8 or 9x9 pan; 9 squares
Ingredients:
2 medium overripe bananas
1/2 cup coconut oil
1/4 cup pure maple syrup (or pure raw honey)
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
*1/2 cup oat flour
*1 cup old-fashioned or rolled oats
*1/3 cup dark chocolate chips, optional
2 tablespoons natural peanut butter, optional
Directions:
1. Preheat oven to 350 degrees. Spray an 8x8 or 9x9 pan with cooking spray. Set aside.
2. In a large bowl, mash bananas with a fork until minimal lumps remain. Stir in oil and maple syrup. There will still be a few lumps from the coconut oil, but that's okay - just mash it up as much as you can.
3. Add egg, vanilla and baking soda and stir to combine. Stir in oat flour and oats until combined. Fold in optional chocolate chips.
2. In a large bowl, mash bananas with a fork until minimal lumps remain. Stir in oil and maple syrup. There will still be a few lumps from the coconut oil, but that's okay - just mash it up as much as you can.
3. Add egg, vanilla and baking soda and stir to combine. Stir in oat flour and oats until combined. Fold in optional chocolate chips.
4. Pour into prepared pan and bake for 16-20 minutes until edges begin to brown and center is not jiggly. Remove from oven and let cool completely or at least 10 minutes before cutting and serving.
5. Optional: Microwave peanut butter and drizzle on top of bars. The bars can be eaten warm or at room temperature.
5. Optional: Microwave peanut butter and drizzle on top of bars. The bars can be eaten warm or at room temperature.
Enjoy!
*Oats and chocolate chips must be certified gluten-free if needing gluten-free.
Click here to print recipe!
*Oats and chocolate chips must be certified gluten-free if needing gluten-free.
Click here to print recipe!
*Note: Nutrition facts may vary due to brand of products.
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