I did it again.
Like I told you before, I am ON oatmeal right now. And as much as I love my oats+nut butter+apple combination, baked oats are such a nice change. The roasted bananas? Well I bought a huge bag of ripe bananas. What better way to use them?
This dish is satisfying, comforting and nourishing. You just feel better after eating it. It’s a great start to a day.
I can’t get over the plump raisin and crunchy pecan combination.
The banana flavor is spot on. Roasting bananas makes them taste amazing, and in the oatmeal, adds the perfect sweetness.
Preheat oven to 400*. Grease a 9-inch baking dish. I brushed mine with melted coconut oil.
Cut bananas in half, lengthwise, and place on a baking sheet. Roast in preheated oven for 15 minutes, or until soft and skin is black. Set aside and let cool completely. Reduce oven heat to 375*.
2 c. oats (I used old fashioned)
1/2 c. chopped pecans
2/3 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon
Mix dry ingredients in a bowl.
1 egg, lightly beaten
1.5 c. milk (I used almond)
1/3 c. honey
1 tsp. pure maple syrup
2 Tbsp. melted + cooled coconut oil
2 roasted bananas, from above, mashed
Add wet ingredients to a bowl. Mix well. Add wet ingredients to dry ingredients and mix well to combine. Place in greased 9-inch baking dish. Bake for 30-35 minutes, until firm on top and golden around the edges.
-I used 2 Tbsp. melted coconut oil but melted butter would work fine.
-I served mine in bowls, with almond milk and extra cinnamon. So good!