Baked Oatmeal with Bananas and Bittersweet Chocolate

Jan 21st

I do enjoy baked oatmeal. It’s pretty much a whole different animal than oatmeal cooked in a saucepan – a bit drier which calls for a splash of cold milk. This particular oatmeal isn’t necessarily the healthiest, what with the chocolate and all, but man is it good.

I’ve had this on the site for a while and just recently made it again – it was just as good as I had remembered. It’s best eaten hot, so invite some friends over for brunch and have at it with your coffee. I made a double batch and heated leftovers for my kids’ breakfasts all week. It held up well and they enjoyed the breakfast splurge (and I was happy they were eating whole grains, nuts and fruit with nary a complaint).

Baked Oatmeal with Bananas and Bittersweet Chocolate

Serves 4-6

2 c. old fashioned oats

1/2 c. chopped almonds, toasted

1/4 c. brown sugar, packed

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. kosher salt

2 1/4 c. milk (soy or almond milk will work as well)

1 egg

2 tbsp. butter, melted

1 tsp. vanilla

3 ripe bananas, sliced

1/2 c. bittersweet chocolate chips

1. Preheat oven to 375 degrees

2. Whisk together oats, nuts, brown sugar, baking powder, cinnamon, and salt. Stir in chips.

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3. In a smaller bowl, whisk together milk, egg, melted butter, and vanilla.

4. Stir wet ingredients into dries and mix until combined.

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5. Slice bananas into bowl and stir to combine.

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6. Grease an 8×8 dish with nonstick spray and pour mixture into dish.

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7. Bake for about 35-40 minutes or until the top is golden brown.

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8. Serve with milk on top.

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