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Preheat the oven to 350°F (175°C) and lightly grease a baking dish (9x9-inch or similar size works well).
Prepare the wet ingredients: In a large bowl, mash the bananas with a fork until smooth. Add the grated carrots, milk, eggs, maple syrup (or honey), and vanilla extract. Stir well to combine.
Mix the dry ingredients: In a separate bowl, combine the rolled oats, cinnamon, baking powder, and salt.
Combine wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, stirring until everything is well incorporated. If you're using raisins and nuts, fold them into the batter now.
Bake: Pour the mixture into the prepared baking dish and spread evenly. Place it in the oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Let the baked oatmeal cool for a few minutes before serving. Slice it into squares and enjoy warm or at room temperature. You can top with fresh fruit, yogurt, or a drizzle of honey for extra flavor.
Tips for Serving and Storing:
Serve with toppings: Enhance your baked oatmeal with toppings like a dollop of Greek yogurt, fresh berries, or a spoonful of nut butter for added protein.
Store for later: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave for a quick breakfast option.
Freezer-friendly: You can also freeze individual portions. Just wrap them tightly in plastic wrap or place them in a freezer-safe container. To reheat, simply microwave from frozen or bake in the oven.
Meal prep: Bake a large batch on the weekend and store it in the fridge for a quick, healthy breakfast throughout the week.
Variants:
Vegan version: Swap the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a non-dairy milk like almond or oat milk.
Gluten-free: Use certified gluten-free oats if you are sensitive to gluten or following a gluten-free diet.
Spiced variations: Experiment with adding a pinch of nutmeg, ginger, or allspice to change the flavor profile.
Add-ins: If you prefer a fruitier version, consider adding diced apples, berries, or even pineapple chunks to the batter.
FAQ:
Can I make this recipe ahead of time?
Yes, you can prepare the oatmeal mixture the night before and store it in the fridge. Simply bake it the next morning. This can save you time on busy mornings.
Can I substitute the bananas?
Yes, if you’re not a fan of bananas, you can substitute them with unsweetened applesauce or mashed sweet potatoes. These will provide natural sweetness and moisture to the dish.
Can I use quick oats instead of rolled oats?
While you can use quick oats, they may result in a softer texture. Rolled oats are best for a chewier, more substantial baked oatmeal.
Is this recipe suitable for a gluten-free diet?
Absolutely! Just make sure to use certified gluten-free oats if you need the recipe to be 100% gluten-free.
How can I make this oatmeal even more filling?
You can add a scoop of protein powder, chia seeds, or hemp seeds for an extra protein boost, making the oatmeal even more satisfying.
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