Banana Maple Baked Oatmeal

DSC_0594

It’s been exactly one week since Honeyed Home’s doomsday of 2013. Last Monday, my trusty laptop of 10 years decided to part ways with me. A crashed hard drive with no data recovery was devastating news. After visiting the Apple store and hearing exactly what I did NOT want hear, I came to terms with the fact that my old friend was a goner.  She stuck with me through all the late nights writing essays and research papers in college, the countless days of internet browsing and online shopping sprees, the search and development of recipes, and the inundation of food photography. She was a work horse and she will be truly missed.

Ok, so that might have been a tad bit dramatic, but losing all your files, data, photos, and hard work is rough!! I know what you are thinking too. “Why didn’t you back up your computer?”. I am a procrastinator when it comes insuring the safety of my belongings and I am now kicking myself. Hard. With my tail between legs I am admitting a lesson learned. Back up your data people! If you are wondering how I am writing this post, my dear sweet husband is letting me use his computer. We will be purchasing a new computer soon and I am extremely excited for some new photography software to accompany it. Stay tuned for updates and hopefully I can be back to posting recipes regularly, soon!

To make myself feel a little better, I decided my day off would call for a breakfast of delicious proportions. I wanted something warm and little sweet without compromising calories for the rest of the day. Baked oatmeal is one of my favorite ways to eat oats and with fruit and natural sweeteners it is the perfect choice to start your day. I make a vegan version using organic almond milk and a “flax egg”, but feel free to use a regular egg and milk of your choice, if that is what you have on hand. When you are entertaining and feeding a larger group, double the recipe and bake in a 9 x 13 pan.

DSC_0490

 

DSC_0504

DSC_0526

Banana Maple Baked Oatmeal {Vegan, Gluten Free, Paleo} 

Makes 1 8×8 pan
(Prep time: 5 minutes, bake time: 25 minutes)

 

Wet ingredients:

1 ripe banana (if not ripe yet; roast banana with peel on at 425º for 15 minutes, cool and then peel)

1 cup organic unsweetened vanilla almond milk

1/4 cup unsweetened apple sauce

1/3 organic maple syrup

3 TBSP coconut oil, melted

1 flax-egg; 1 TBSP Flaxmeal mixed with 2.5 TBSP water

Dry ingredients:

2 cups gluten free rolled oats

1/3 cup walnuts chopped

1 tsp aluminum free baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

1/4 tsp cardamom

DSC_0536

1. Preheat oven to 375º. Grease an 8×8 baking dish with coconut oil. Make the flax-egg and set aside (the flaxmeal will absorb some of the water). In a medium bowl mash the ripened banana and then add all other wet ingredients including the “flax-egg” and mix together well.

2. In a large bowl combine all dry ingredients. Add the wet ingredients to the dry and mix together well. Pour into prepared baking pan and bake for 20-25 minutes. Let cool a bit before serving. Serve with your favorite  tart yogurt (greek or goat) and berries.

DSC_0588

DSC_0619

DSC_0609

One Response to "Banana Maple Baked Oatmeal"

Add Comment
  1. christine van de water

    3 June, 2013 at 10:06 am

    I made this yesterday for dinner (yay breakfast for dinner) and absolutely loved it. And the spices made my kitchen smell fabulous! I’ll definitely be making the 9×13 version next time. Thank you!!

    Reply

Submit a comment

Your email address will not be published. Required fields are marked *