Let me just start by saying these are 3 of my favorite breakfast items so when you put it all together, its heavenly. Both of these recipes are easy to make, quick to serve and can be frozen which saves us all time! I always have bananas on hand so naturally there are always some quickly ripening. They keep for about 3 months in the freezer and thaw quickly. This really helps with busy morning.
MAKE THEM INTO MUFFINS
These delicious little grab and go treats are just 170 calories each.
INGREDIENTS
3 large ripe bananas
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1/3 cup unsalted butter, melted
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup quick cooking oats
1 cup blueberries, fresh or frozen
INSTRUCTIONS
Preheat oven to 375°F and line a 12-count muffin pan with paper liners.
Mash bananas in a large mixing bowl.Add sugar, egg, and vanilla extract and stir with a spatula until combined.Add melted butter.
Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don't overmix!
Fold in blueberries.Divide batter between 12 muffin cups.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
MAKE THEM INTO A BAKE
This is great for larger families or a visit to the cabin. It's easy to make in advance and serve when ready.
INGREDIENTS
2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces1
1/2 cup blueberries
1/4 cup honey, or agave
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans (Neither my kids nor I are fans so we skipped)
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup fat free milk, or any milk you desire
1 egg
1 tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 375° F.
Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
Sprinkle the remaining blueberries and walnuts over the the top. Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
This recipe was from Skinny Taste. Other baked oatmeal recipes I love from them are Strawberry Rhubarb Baked Oatmeal and Pumpkin and Banana Baked Oatmeal.