Monday, February 23, 2015

Banana Baked Oatmeal

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I can't believe week four of Hot Breakfast Month is already here!
Time flies when you're having fun making breakfast :)



















The theme this week is Breakfast for Dinner.
Those of you that know we well, know how much I love oats.
I can eat them for breakfast, lunch, dinner and snack time too!



The nice people at Maple Valley sent this delicious little jug of pure
maple syrup and I knew it would be just perfect in my Banana Baked Oatmeal.

































Banana Baked Oatmeal suits me just fine for an easy weeknight dinner.
Just add a few slices of bacon and some fruit on the side and dinner is served!



















I hope you've enjoyed all of my breakfast posts this month.
I know I had fun making them and eating them too!!
































Banana Baked Oatmeal

2 C rolled oats
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1/4 tsp. salt
2 very ripe bananas, mashed
2 eggs
2 C almond milk
2 T pure maple syrup
1 tsp. vanilla

Preheat oven to 350 degrees.
Prepare a 8 x 8 bake dish by spraying it with cooking spray.
In a large mixing bowl combine oats, cinnamon, nutmeg, baking powder and salt.
In a separate bowl, mash bananas.  Add eggs, whisking to combine.
Add almond milk, maple syrup and vanilla to banana mixture.
Pour the wet ingredients over the oats and stir to combine.
Pour into prepared bake dish.
Bake for 35-40 minutes or until toothpick inserted comes out clean.
Serve with fresh fruit, syrup and more almond milk if desired.

Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead - Jami at An Oregon Cottage - Susannah at Feast & West - Kathie at Homepun Seasonal Living - Tessa at Homestead Lady - Chris at Joybilee Farm - Sheila at Life, Love, and Good Food - Annie at Montana Homesteader - Angi at Schneiderpeeps












































The following companies generously sponsored various #hotforbreakfast month projects.  I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee RawBob's Red MillMade in NatureMaple Valley Syrup CooperativeNow FoodsPacific Foods &Woodstock.

I received free products to facilitate my recipe, however all opinions are my own.


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