Description
This No-Flour, No-Sugar Oatmeal Breakfast Bake is a wholesome and naturally sweetened breakfast option that’s perfect for a healthy start to your day. Made with mashed ripe bananas, rolled oats, almond milk, and warm spices, this bake is free from added sugars and flour, making it a nutritious and satisfying meal for the whole family.
Ingredients
Scale
Oats Mixture
- 2 cups rolled oats
Wet Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups almond milk (or regular milk)
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients and Spices
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas until smooth to create natural sweetness and moisture.
- Combine Wet Ingredients: Add the almond milk, eggs, cinnamon, vanilla extract, baking powder, and salt to the mashed bananas. Mix thoroughly until the mixture is well combined and uniform.
- Incorporate Oats: Stir in the rolled oats, ensuring they are fully incorporated into the wet ingredients for even texture throughout the bake.
- Pour and Spread: Transfer the oat mixture into the prepared baking dish, spreading it out evenly to promote uniform baking.
- Bake: Bake in the preheated oven for 30-35 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the bake to cool slightly in the dish before slicing into squares for serving.
- Serve: Enjoy warm for a comforting breakfast or refrigerate and serve chilled as a grab-and-go option.
Notes
- Use ripe bananas for natural sweetness and better moisture.
- Almond milk can be substituted with any plant-based or dairy milk of your choice.
- For added texture, consider mixing in nuts or dried fruits before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free if you use certified gluten-free oats.
