- 4
Ingredients
- Serves 4-5
- 1 can unsweetened coconut milk
- 1/4 cup pure maple syrup
- 1 large egg
- 2 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/8 tsp. sea salt
- 1 1/2 cup rolled oats (if GF, be sure to use certified GF oats)
- 2 small ripe bananas, sliced
- Rapadura (or sucanat) for sprinkling on top
Preparation
Step 1
Perfect on a cool crisp morning, or any time you’re in the mood for a hearty delicious breakfast, this easy-to-make oatmeal bake is packed with creamy banana flavor reminiscent of its namesake!
Preheat oven to 375 degrees. Generously grease an 8×8-inch baking dish with coconut oil; set aside. If doubling the recipe, use a 9X13 inch baking dish and extend baking time to 35 minutes.
In a large bowl, add all of the ingredients listed, except the oats and banana. Then whisk together, until well combined.
Using a rubber spatula, stir in the oats. Then, fold in just half of the banana slices. Transfer mixture to the prepared baking dish, making sure to even out the top. Then arrange the remaining banana slices on top of the oat mixture.
Bake for 30 minutes until golden brown and center is set. Then, remove the oatmeal bake from the oven. Sprinkle top with a teaspoon or two of rapadura (or sucanat). Turn the oven on broil and carefully watch the oatmeal as you broil the top about 1-2 minutes, until browned and bubbly.
Allow oatmeal bake to cool on stovetop for 3-5 minutes then serve. Enjoy!