A delicious recipe for Banana Bread Baked Oatmeal that is vegan and gluten-free and packed-full of fiber. An easy weekday breakfast or weekend brunch recipe to serve a crowd.
I have major Christmas brain right now. The other day, I turned to C and asked him what he wanted to eat for Christmas Morning breakfast, and I don’t even celebrate Christmas! C’s family has let me hijack theirs though, and this has turned into me obsessing over what to make Christmas morning.
Because we don’t have Thanksgiving in November in Canada, there’s nothing to break up Halloween and Christmas. So come November 1st, there are trees everywhere and Christmas songs blasting out of every coffee shop. You pretty much have no choice but to think about Christmas for 2 months straight.
And truthfully, I’m okay with it.
I’m a Jew who loves Christmas and I have no shame in my game. Admittedly, what I love most about it is the secular stuff (tree, santa, shopping sales…) but also the opportunity to spend time with C’s family. He says I’m the best girlfriend to bring home because I’m always available on US Thanksgiving and Christmas. Who knew that Canadian Jews were such a hot commodity?
The reason I bring all of this up is because in past years I’ve struggled a bit with mastering the perfect Christmas breakfast. C’s family is the most easy-going ever but I hold myself to a high standard and our gluten-free cinnamon rolls were a little too crumbly for my preference.
The first year I visited, C and I did creme brûlée french toast, which was insanely delicious but a tad too indulgent for THM. The next year we did cinnamon roll pancakes and the year after that I attempted gluten-free cinnamon rolls that I mentioned kind of fell apart. Last year we were home in T.O. so I made C the most buttery, gluten-filled cinnamon rolls and there’s a descent chance I ate oatmeal…because when do I not eat oatmeal?
I kind of love obsessing over what we’re gonna eat for Christmas morning (clearly…because I’m still talking about it), but I’m also realizing how much I stress myself out on what should be one of the happiest, most relaxing days of the year.
So this year I’m thinking this Banana Bread Baked Oatmeal will be the plan! It’s put together in under 10 minutes and requires only hands-off baking. It’s also so so sooooo delicious and after a big Christmas meal you may just find yourself wanting something a little lighter.
But knowing me I’ll probably end up making this plus some other extravaganza, because I’ve yet to learn my Christmas lesson.
Serves: 4-6 servings
- 2 cups rolled oats (GF if necessary)
- 1/2 cup oat flour (GF if necessary)*
- 1 tsp cinnamon
- 2 flax eggs (2 T ground flax, mixed with 6 T warm water)
- 3 very ripe bananas (reserve 1/3 of one for topping), mashed
- 1 cup non-dairy milk (I use unsweetened almond milk)
- 1/4 cup maple syrup
- 1/2 cup crushed walnuts
- coconut oil, for greasing
- Preheat oven to 350 degrees F.
- Make flax eggs and set aside for 10 mins.
- Spray or grease an 8-9 inch baking dish with coconut oil.
- In a large bowl combine oats, oat flour and cinnamon.
- Add in bananas, milk and maple syrup and stir to combine.
- Stir in flax eggs before adding crushed walnuts.
- Mixture should be thick but if too thick add a bit more milk.
- Spread out in baking dish and bake for 40 minutes.
- Top with nut butter, coconut cream (as pictured), maple syrup or toppings of choice.
- Store in refrigerator and heat in microwave if leftover.