Last weekend, I had 2 ripe bananas on hand and no specific plans to use them. A Google search for “banana recipes” took me to a baked banana oatmeal recipe on the Kath Eats Real Food blog. I love baked oatmeal, and I love bananas, so I immediately knew what I would do with my 2 ripe bananas. I slightly altered Kath’s recipe, adding 2 TB of packed light brown sugar to the wet ingredients and using 2, not 3, bananas that I mashed rather than sliced.
This baked oatmeal recipe is simple enough that the banana flavor is able to shine through. The absolute best part, however, was the caramelized brown sugar topping that is added at the end. It was sweet and crunchy, and it knocked this recipe up to 4 stars. John, who prefers his baked oatmeal plain, even gave it 3.5 stars. One item of note: this recipe tastes best right out of the oven; the topping loses its crunch when eaten leftover.
Baked Banana Oatmeal
2 cups rolled oats
1 tsp baking powder
¼ tsp kosher salt
1 egg, beaten
3 TB packed light brown sugar, divided
1½ cups skim milk
1 tsp vanilla
2 medium bananas, mashed
1. Line an 8″ pan (square or round) with parchment paper (for easy removal and cutting), or spray pan with cooking spray. Preheat oven to 375°F.
2. Combine the rolled oats, baking powder, and salt in a medium-sized bowl.
3. Combine the egg, 2 TB of the brown sugar, milk, and vanilla in small-sized bowl.
4. Pour the wet ingredients into the dry ingredients; mix well. Let stand for 5 minutes. Then stir in the mashed bananas. Pour batter into pan.
5. Bake in the oven for 26 minutes. Remove pan from oven and turn up the heat to broil. Sprinkle the baked oatmeal with remaining 1 TB brown sugar. Return to oven; broil for 3-4 minutes. Serve warm.
Yield: 6 servings. Per serving, 5 PointsPlus.