Description
A comforting baked oatmeal made with ripe bananas, maple syrup, and crunchy pecans. Ideal for breakfast meal prep or a warm weekend brunch.
Ingredients
- 2 ½ cups (228 g) rolled old-fashioned oats
- ⅔ cup (70 g) chopped pecans, plus more for serving if desired
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ¼ cups (292 g) well-mashed ripe bananas (about 3 medium)
- 1 teaspoon lemon juice
- 1 ⅔ cups (395 ml) milk
- ¼ cup (60 ml) maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons (40 g) coconut oil, melted
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a large bowl, mix oats, pecans, baking powder, cinnamon, and salt.
- In another bowl, whisk mashed bananas, lemon juice, milk, maple syrup, eggs, vanilla, and melted coconut oil.
- Pour wet ingredients into dry ingredients and stir until combined.
- Transfer mixture to the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, until set in the center and lightly golden.
- Let cool slightly before slicing and serving.
Notes
- Use very ripe bananas for the best natural sweetness.
- Add a splash of milk when reheating to keep the oatmeal moist.
- Extra chopped pecans on top add texture after baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes