Oatmeal Breakfast Bake
The morning can be a nutty time of day. It always feels so rushed and like we are racing to get out the door and start our day. Some of us feel so rushed breakfast feels like a mystical creature we are all being asked to capture.
But what if instead of having to make our breakfast from scratch each morning we could cook once and eat for most of the week?
Free up sometime for ourselves and our families during our busy morning rush AND make sure we are fueling our body for a busy day ahead.
Ingredients
2 Ripe Bananas (mashed)
2 cups Old Fashioned Rolled Oats
2 cups Oat Milk, any dairy alternative will work
1 cup Frozen Blueberries
1 tsp Cinnamon
2 tbsp Sunbutter, any nut or seed butter works fine
Directions
Preheat oven to 375F
Directly in the casserole dish you will be cooking your bake in, mash your ripe bananas with a fork. Mash until they are pretty paste like and most of the chunks have been squished.
Add your rolled oats, milk alternative, blueberries, cinnamon and your dollops of sunbutter. Give it all a good stir to help spread out the sunbutter.
Place in the oven for 35-40 minutes, until the center has a bit of a spring back. Remove from oven, if you are eating it right away plate and serve. If you are meal prepping be sure to allow this dish to cool before covering and placing it in the fridge.
Notes:
Most fresh or frozen berries will work in the recipe. Frozen strawberries tend to be a bit juicer so you may need to cook a bit longer.
If you aren’t a dairy or nut-free household feel free to use dairy milk and your fav type of nut butter, this recipe will cook up just fine either way.
If you don’t have bananas, sub them out for 2 cups of unsweetened apple sauce.
Will keep in an airtight container for up to 5 days in your fridge.
