Well hello there! Welcome back to reality after another long holiday weekend!
Well, some of you are probably still on holiday until next Monday. (<—–Jealous!!)
Although I will say this: The light traffic on my drive to work is a huge bonus. So feel free to stay off the roads people! Just sayin’.
I for one am looking forward to the New Year. Another 4 day weekend? I’ll take it!!! I’ve gotten more good recipe testing, tasting, photographing + eating done in the last 5 days than I probably have the previous few months combined! Oh oh oh it’s magic!!!!
Wanna know something else that’s magic? This banana oatmeal breakfast bake.
Seriously guys. I do not lie.
I’ve been playing around with this recipe for a while now. It started around Thankgiving and has been made at least 3 times since. I just kind of went to the kitchen and started cooking, never really writing anything down. But each time I made it, the bake turned out nearly identical and I found myself wanting it again the very next week. So the last time I decided to whip up a batch I paid attention and wrote a few things down.
For this version I decided to make things as simple as possible. Simplicity is divine, am I right or am I right?
I did something a little tricky for this unconventional breakfast bake; not only did I used GF rolled oats, but also a banana! It gives the dish an extra kick of happy. The mixture isn’t a crumble due to the mashed banana, but more of a thick dough. You are going to l.o.v.e. it.
And this is more than acceptable no matter if gluten is your friend or foe.
- 1 large very ripe banana
- 2 Tbsp. chia seeds
- 3/4 cup almond milk (or other non-dairy milk)
- 1/3 cup gluten free rolled oats (I use Bob's Red Mill)
- dash of vanilla extract (optional)
- dash of cinnamon + nutmeg, for garnish
- Fresh cut apple slices, for garnish
- Slivered almonds, for garnish
- The night before, take a medium bowl and mash the banana until smooth. Now stir in the chia, oats, vanilla extract, and milk until combined. Cover and refrigerate overnight.
- In the morning, pre-heat oven to 350 degrees fahrenheit. Scoop the oat mixture into a small oven-safe skillet or baking pan.
- Bake for 15-20 minutes, or until mixture has thickened + warmed to your liking.
- Transfer mixture to a bowl (or eat straight from skillet!)
- Garnish with your desired toppings. I used fresh apple slices, roasted almond slivers (threw on during the last 5 minutes of baking) and a dash of cinnamon!
Xoxo – Baylie