Description
This banana baked oatmeal with Greek yogurt combines simple ingredients, most of which are probably already in your kitchen. You prepare this dish once, and the result is a sliceable breakfast with a creamy texture that holds up for several days.
Ingredients
Scale
- 3 ripe bananas
- 2 cup rolled oats
- 1 cup Greek yogurt
- ½ cup milk
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ cup walnuts or pecans
- 1 pinch salt
Instructions
- First of all, Set your oven to preheat at 375°F (190°C). Prepare an 8 x 8 inch baking dish by giving it a light coating of grease; a similar size dish also works.
- Take a large bowl and place 3 ripe bananas inside, then mash them until the mixture is mostly smooth. To the bowl, add 1 cup of Greek yogurt, ½ cup of milk, ¼ cup of honey, 1 large egg, and 1 teaspoon of vanilla extract. Whisk everything until it reaches a creamy consistency.
- Next, stir in 2 cups of rolled oats, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, and a single pinch of salt. Continue to mix thoroughly until no dry oats are visible. Take half of the chopped nuts and gently fold them into the mixture.
- Transfer the combined ingredients into your prepared baking dish. Sprinkle the remaining chopped nuts over the top.
- Place the dish in the oven at 375°F (190°C) and bake for approximately 30 to 35 minutes. The oatmeal is ready when the center has set firmly and the top exhibits a light golden color. Allow it to cool for 5 to 10 minutes prior to slicing and serving.
Notes
- Rolled oats work in this recipe, though quick oats will produce a softer texture. For those requiring gluten-free preparation, certified gluten-free oats are necessary; steel-cut oats should not be used here.
- Greek yogurt can be swapped with skyr or plain regular yogurt, which yields a slightly looser texture. A dairy-free Greek-style yogurt is also an acceptable alternative.
- Any dairy or non-dairy milk is suitable, such as almond milk, soy milk, or oat milk.
- Honey may be replaced with maple syrup or date syrup. If the bananas used are extra ripe, one should slightly reduce the liquid sweetener amount.
- An egg can be substituted with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water), a chia egg, or ¼ cup of applesauce, though applesauce will result in a softer final texture.
- Vanilla extract is optional; it can be omitted or replaced with almond extract.
- Cinnamon may be swapped for pumpkin pie spice or left out entirely for a milder flavor profile.
- Chopped nuts such as walnuts, pecans, or sliced almonds can be used. Seeds like pumpkin or sunflower seeds are also an option. For a nut-free version, simply omit them.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 large slices
- Calories: 286kcal
- Sugar: 15g
- Sodium: 47mg
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 34mg