This delicious, healthy and naturally gluten free make-ahead breakfast is perfect for meal prep. Make a batch at the beginning of the week and enjoy cozy, warm oats whenever the craving strikes.
Preheat the oven to 350F.Add your bananas to a medium mixing bowl. Mash well with a fork.
Add the vanilla, agave, egg, milk and nut butters of your choice, then mix to combine.Sprinkle the mixture with leavening, salt and spices. Mix to combine.Add the rolled oats and do a final mix. Make sure to get rid of any air pockets holding any dry ingredients.
Quickly spray your baking tin with non-stick spray to coat the corners, bottoms and sides. Pour the mixture into the prepared tin.Smooth out the mixture with the back of the spoon, or by tapping the tin on the counter. Bake at 350F for about 30-40 minutes, or until a toothpick comes out clean.
Let the banana baked oatmeal cool enough to handle, then turn out the contents of the pan onto a cutting board. Slice and enjoy while warm with your favorite toppings!
Notes
Nutritional values do not include toppings.
Feel free to use non-nut butters if you are a nut free family. These are my favorites:
Sunbutter (a.k.a. sunflower seed butter)
Coconut Manna
Tahini
Cookie Butter (less healthy, but super delicious. Just cut back on the agave to prevent it from being cloying.)
Feel free to customize your baked oatmeal by adding in some fun ingredients. Like most recipes on this blog, the sky is the limit when it comes to customization. Here are a few ideas to get you started:
Add chocolate chips or chunks. Or peanut butter or butterscotch chips, if that's your thing.
Nut butter options are plentiful, so choose one that fits your taste! Some of my favorites are: