A hearty, flavorful breakfast bake, full of satiating fiber and complex carbohydrates. This banana peach baked oatmeal is perfect for a fall breakfast or snack. It can easily be reheated for on the go snacks and topped with your desired topping choices.
Good morning, my bucket listers! I think I’m going to call you that from now on…well, maybe every now and then. I really enjoyed reading what you have accomplished and what’s on your bucket list!
Are you ready for mornings to get a little cooler? It’s almost time for warm bowls and bakes, like this banana peach oatmeal bake. Plus, it’s a great option for on the go!
This month’s Recipe Redux theme is to share our first cooking memories. Well, surprise, I was one of those people who didn’t get into cooking until my older (I like to say, mature) years. But, I do have some fond memories with my mom in the kitchen. She was in charge of feeding four (very active) children. We did eat a lot of boxed lasagna’s, bagel bites, and pasta for convenience sake, but I played a part in helping with some delicious breakfasts foods on lazy Saturday mornings. During the week, it was Eggo’s (PS – did you hear about the recall?) and Bobby’s World every day before school, but on the weekend, we got more creative.
Whether it be cinnamon buns, egg souffles or pancakes, breakfast has always been my favorite meal. That still holds true. Fortunately, our house was always stocked with the breakfast essentials. I remember adding the spices, and mixing the eggs for our breakfast creations. I felt like my role was so large that the breakfast wouldn’t be the same without me. I’m not sure how accurate that was. But, it was fun “helping” in the kitchen, and seeing the finished product, knowing you had some part in it.
There’s a lot of research in the nutrition world about involving children in cooking at a young age. Letting them play a role in the process. In turn, they learn how to prepare foods and taste things they may not have otherwise tasted. They are also more likely to eat something that they helped create! Makes total sense.
So, this recipe is in honor of my younger years and fond memories. Standing alongside my mom, adding spices and mixing batters. And then revelling in the final product and that glorious smell of our work in the kitchen. Because that’s probably how I came to love breakfast so darn much.
[Tweet “What cooking memories do you have? Share yours and get the #recipe for this #breakfastbake”]
I’ve tried my hand at a few breakfast bakes before and I find that I love the convenience of them once they are made. Just cut a slice for breakfast on the go, or even for a mid day snack at the office. This banana peach baked oatmeal is extremely portable and perfect for a nice slather of cinnamon salted peanut butter or coconut butter.
I love this breakfast bake for it’s thick, creaminess, which my stomach appreciates for the lasting satiety. And, since there’s flax in there, that means extra fiber and healthy fats! I am a true believer in this flax/chia blend (affiliate link). You can seriously add it to everything and make life easier. I can’t stop drooling over how creamy the pieces are! Excuse me while I go take another bite.
When pouring the mixed batter into the baking pan, I chose to save some peaches and bananas to sprinkle on the top. I like how they sort of melt into the oatmeal during the bake, but you may prefer they be in the middle! Follow your heart. There’s no wrong way!
- 2 ½ cups rolled oats
- ¼ cup ground flax seed I used a flax/chia blend
- 3/4 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 tbsp coconut or brown sugar optional
- 1 1/2 cups milk I used coconut
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium bananas
- 1 peach
- Preheat oven to 350. Slice peach and bananas.
- Mix all ingredients in a large bowl, leaving one banana out for the topping. Pour mixed ingredients into a greased 8x8 or 9x9 baking dish, topping it with the final banana and an extra pinch of cinnamon.
- Bake for 35-40 minutes, or until top is golden and liquid is absorbed.
- Let cool for 15-20 minutes before cutting. Store in the fridge for up to a week!
- Topping suggestions: nut butter, chocolate, fruit, honey, jam, chocolate chips, nuts, whipped cream
Pin it for later!
[inlinkz_linkup id=657460 mode=1]
What are some of your fondest cooking memories? Did you have a big or small role in them?