Banana Bread Oatmeal Bake

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:

Bananas

  • 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.

Nut Butter

  • 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.

Almond Milk

  • 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

  1. 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!
  2. In a large bowl, mix together the banana, egg, nut butter, milk, coconut oil and vanilla extract.
  3. Next, mix in the rolled oats, collagen if using, flaxseeds, chia seeds and cinnamon.
  4. 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.

-Sho

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