Once again I found myself with way too many overripe bananas and needed to find a recipe that would use up the majority of them. This recipe for baked oatmeal was perfect for that! I’ve found baked oatmeal is a great way for my kids to start the day … it keeps them full until lunchtime and they’re not asking for a snack 20 minutes after eating breakfast.
Of course, when I sampled a small bowl of it, I added a some extras to make it even more delicious. It’s totally not needed and is perfect with a drizzle of maple syrup. The original recipe calls for shredded coconut, but my kids don’t like it, so I omitted it.
3 ripe bananas, mashed
1 tsp vanilla extract
15 oz can light coconut milk
2 Tbsp pure maple syrup
2 1/4 cups rolled oats
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup chopped walnuts
1/3 cup mini chocolate chips (plus extras for the top)
Preheat your oven to 350 degrees. Lightly spray a 9×9 inch baking pan with non-stick cooking spray and set aside.
In a large bowl, whisk together the bananas, eggs, vanilla, coconut milk and maple syrup until combined. Mix in the oats, baking powder, cinnamon and salt. Stir to combine. Fold in the walnuts and chocolate chips. Pour the mixture into the prepared pan. Sprinkle extra chocolate chips on top.
Bake for 35 to 45 minutes or until the edges are slightly golden brown. Allow to cool for 10 minutes before enjoying. Scoop out the desired amount and top with walnuts, sliced bananas and drizzle with maple or chocolate syrup. Once completely cooled, cover with foil and place in the refrigerator.
Source: Ambitious Kitchen