Description
This No-Flour, No-Sugar Oatmeal Breakfast Bake is a wholesome and naturally sweetened breakfast option packed with rolled oats, ripe bananas, and warm cinnamon. Moist and comforting, it’s perfect for a nourishing start to your day without any added refined sugars or flours.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups almond milk (or regular milk)
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to ensure the bake doesn’t stick and comes out easily.
- Mash Bananas: In a large bowl, thoroughly mash the ripe bananas until smooth to create a natural sweet base for the bake.
- Combine Wet Ingredients: Add the almond milk, eggs, ground cinnamon, vanilla extract, baking powder, and salt to the mashed bananas. Mix everything thoroughly until well combined.
- Add Oats: Stir in the rolled oats ensuring they are fully incorporated into the wet mixture for even texture and flavor.
- Pour and Spread: Pour the combined batter into the prepared baking dish and spread it out evenly to ensure consistent baking.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool Slightly: Allow the breakfast bake to cool for a few minutes after removing from the oven to firm up for easier slicing.
- Serve: Slice into squares and serve warm, or refrigerate to enjoy later as a quick, nutritious breakfast.
Notes
- You can substitute almond milk with any milk of your choice, such as cow’s milk or oat milk.
- For added texture and flavor, consider mixing in nuts or dried fruit before baking.
- This bake keeps well in the refrigerator for up to 3 days and can be reheated in the microwave.
- Using ripe bananas ensures natural sweetness without the need for added sugars.
- If you want a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes).
