Baked Banana Bread Oatmeal

Baked banana bread oatmeal in a ramekin

This baked banana bread oatmeal makes an excellent breakfast on those days you want to be a little extra with your oatmeal.

Credit where credit is due. The baked banana bread oatmeal recipe is mine, the optional icing recipe is from John Currence’s cookbook Big Bad Breakfast.

Baked Banana Bread Oatmeal

Recipe by Dee

Ingredients

  • 2 tbsp. melted butter

  • 1/2 cup old fashioned oats

  • 1/4 cup pecan halves, broken into pieces

  • 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp fine sea salt

  • 1 large egg yolk

  • 1/2 tbsp. granulated sugar

  • 1/4 cup coconut milk

  • 1/2 banana, mashed

  • 1/4 tsp vanilla extract

  • Praline pecans

  • Cream Cheese Icing (From Big Bad Breakfast by John Currence)
  • 3 ounces cream cheese at room temperature

  • 1/4 cup unsalted butter at room temperature

  • 1 1/2 cup powdered sugar

  • 1/2 tsp. vanilla extract

  • 1/8 tsp fine sea salt

Directions

  • Set the oven to 350 Fahrenheit or 176 Celsius
  • Melt the butter in a small saucepan over very low heat. Remove and let cool to room temperature.
  • Place the oats, pecans, baking powder, cinnamon, and sea salt into a medium mixing bowl and stir.
  • Whisk the sugar and egg yolk together in a separate bowl until combined and slightly lighter in color. Slowly drizzle the melted butter into the egg mix while whisking continuously until combined. Whisk in the coconut milk, banana, and vanilla extract.
  • Pour the banana mixture into the oats and stir to combine.
  • Place the oatmeal mix into a 6-ounce ramekin and bake for 30 to 40 minutes or until golden brown and the center is set.
  • Optional: top with cream cheese icing and crushed praline pecans.
  • Cream Cheese Icing
  • If mixing by hand, in a medium mixing bowl, beat the cream cheese and butter together with a spatula until combined, then mix in the vanilla and salt.
  • Mix in the powdered sugar 1/4 cup at a time until smooth.
  • If using a hand mixer, place all of the ingredients into a bowl and beat at a medium speed until combined.

Notes:

  •  I used coconut milk in this recipe, but feel free to substitute it with any other dairy or non-dairy milk.
  • This recipe uses half of a banana. You can save the other half for a smoothie, or make a double batch of the oatmeal.
  • Use the leftover egg white to make this granola.

Ramblings:

The best thing about this baked banana bread oatmeal is that it’s not too sweet, has those crunchy bits from the pecans, and I find it keeps me more full than stovetop oatmeal.

And it’s generally a pretty healthy breakfast.

Baked Banana Bread Oatmeal with cream cheese icing topped with crushed praline pecans in a ramekin.

That’s until you add the cream cheese icing and crushed praline pecans. Now it’s dessert. 

A really, delicious dessert that you don’t have to feel guilty eating in the morning because it’s still, technically, oatmeal. 

Just baked.

With icing.

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