Banana Bread Baked Oatmeal
This is my favorite baked oatmeal yet! (But I do still love my blueberry baked oatmeal and my pumpkin pie baked oatmeal). Baked oatmeal is such a healthy, easy meal that tends to be a crowd pleaser. We have it as a breakfast for dinner often. The chocolate chips and nuts are optional, but that's how Jeremy and I like our banana bread so that's how I made our oatmeal. As always, if you're not concerned with calories, a few tablespoons of melted butter stirred into the batter would add even more flavor, but it's still really good without so I don't worry about adding it. I think my next experiment might be stirring some peanut butter in and making a peanut butter and banana baked oatmeal. For this (and banana bread) I always use bananas that got super ripe that I stuck in the freezer and then defrosted on the counter the day I am baking with them. I've heard it makes the texture more moist, plus it's a great way to save those over ripe bananas until you are ready to use them.
-1/2 c sugar
-1 c milk
-5 mashed bananas (I mashed the defrosted frozen bananas with a fork)
-3 c oats (whole or quick)
-1 Tbsp baking powder
-1/4 tsp salt
-2 tsp vanilla
-optional: 1/2 c chocolate chips and/ or 1/2 c chopped nuts
-2 Tbsp brown sugar
In a medium bowl, whisk together the sugar, milk, eggs, mashed bananas, and vanilla. Stir in the oats, baking powder, salt, and optional ingredients (if using). Spread into a greased 9x13 pan. Sprinkle the top with the brown sugar. Bake at 350 for 30 minutes.