Description
Indulge in a wholesome, baked breakfast that combines the natural sweetness of ripe bananas with the hearty texture of gluten-free oats. This texture-rich dish is perfect for meal prepping and brings a touch of warm, nostalgic comfort to your morning routine.
Ingredients
- 2-3 large ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (13.5 oz) light coconut milk
- 1/4 cup pure maple syrup
- 2 cups gluten-free rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan with oil or butter.
- In a large mixing bowl, mash the ripe bananas until soft, then whisk in the eggs, vanilla extract, coconut milk, and maple syrup until smooth.
- Add the oats, baking powder, cinnamon, and salt to the wet mixture and stir well to combine.
- Fold in the shredded coconut, chopped walnuts, and chocolate chips, reserving a small handful of each to use as a topping.
- Pour the mixture into the prepared pan, smooth the top, and sprinkle with the reserved toppings.
- Bake for 35–45 minutes until the edges are golden brown and the center is set, then let cool for 10 minutes before slicing.
Notes
To ensure the best texture, make sure your oats are specifically labeled as rolled or old-fashioned rather than quick oats, which can become too soft during the baking process. If you prefer a less sweet bake, you can slightly reduce the chocolate chips, as the spotted bananas provide a deep, natural sweetness. For an extra boost of protein, try serving your slice with a dollop of Greek yogurt or a drizzle of almond butter.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American