New week, new oatmeal bake! This oatmeal bake has all the goodies: super sweet bananas, almond butter, chocolate and oats. Chocolate for breakfast? Um, yes please!
Meal prepping an oatmeal bake for the week makes for the easiest breakfast ever. I can’t believe I only just discovered it sophomore year of college.
The recipe developer for this recipe, Rachel Mansfield, has some awesome recipes. One day, I hope to create amazing recipes like this one!
Things I do that you might find useful:
- After my bananas turn brown, like really brown, I either bake with them or freeze them. The browner they are the sweeter they are!
- If I’m going to freeze them I peel them, leave them whole and store them in a stasher bag (reusable silicone bag). I leave them whole so that I know how much to thaw for my recipe. For thawing I usually microwave. But, you could also thaw them on the counter or fridge.
- Also, you can chop some if you want to use them for smoothies because that makes it easier for blending.
- Love nut butter but don’t want to pay $10? Same girl same. That’s why I made a recipe called “DIY Nut Butter.” It’s easy, quick, fresher and costs less. Click here for the recipe.
- If your family has a wholesale membership like Costco I recommend that you buy things like almond milk, oats, nuts and seeds in bulk there. If your family doesn’t, convince your roomies to go in on it together.
- One thing I buy in bulk at Costco is almond milk. I like the Costco Kirkland Organic Unsweetened Vanilla Almond Milk. I go through 1- 1 QT carton every 1-2 weeks. I like these smaller cartons because they stay fresher for how fast I drink/use them. Also, I think it’s convenient that I don’t have to buy almond milk every week. When I finish a carton I can just grab another from the pantry!
This is my second time making this oatmeal bake. Now that I have a blog, I have a place to keep track of recipe notes. I am still experimenting with my desired liquid to oat ratio. My note for this recipe is that I want to try adding more liquid to make it softer.
Ingredients: from rachlmansfield.com
- 1 cup mashed extra-ripe bananas
- 2 eggs
- 1/3 cup nut butter (I used almond from my DIY recipe here)
- 1 cup unsweetened non-dairy milk (More if you want it soft! I used vanilla almond)
- 1 tablespoons liquid coconut oil
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- Optional: 1/4 cup collagen powder (I used vital proteins)
- 2 tablespoons flaxseeds (I omitted)
- 2 tablespoons chia seeds (I omitted)
- 1 teaspoon cinnamon
- 1/4-1/2 cup dark chocolate chips
Directions: from rachlmansfield.com
- Preheat the oven to 350° and grease a large oven safe pan with oil. I used a 12-inch cast iron. Use whatever you’ve got!
- In a large bowl, mix together the banana, egg, nut butter, milk, coconut oil and vanilla extract.
- Next, mix in the rolled oats, collagen if using, flaxseeds, chia seeds and cinnamon.
- Fold in dark chocolate chips. Then add to the pan and bake for about 25 minutes. It’s done when a knife comes out clean.
Former nutrition major Sho looooves this pun get ready:
Use whole grains to regulate your blood sugar, if your diet is OAT of control.