Recently on FaceBook, I shared this little fact about myself:
“I used to be really into ‘amazing meals and gourmet ingredients’ but after having kids my new philosophy in the kitchen is this; make healthy food that requires little effort and tastes pretty good.”
I can no longer spend hours in the kitchen experimenting with new recipes, however, what I can do is spend fleeting moments of the day browsing my favorite blogs and websites.
ENTER — Kath Eats Real Food (aka KathEats).
Kath began blogging as a way to record her 30lb weight loss journey and became a Registered Dietician along the way. If you enjoy peeking behind the curtains of other peoples health and life journeys you will probably enjoy checking her out. It’s truly a diary of her life – kind of like reality tv for the web – just without the crazy.
Anyhow, this is a recipe from Kaths blog.
I’ve always wanted to try baked oats and I get a lot of requests for a recipe so I was going to use this recipe as my base and then tweak it to my likes BUT much to my pleasure, the recipe was delicious just the way it was, so why mess with a good thing, right?
I hope you enjoy the play by play in this video AND I would LOVE to know if you’ve ever tried making baked oats yourself? If so, do you have any tips or tricks worth sharing?
Ingredients
- 2 cups dry rolled oats
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 3 bananas 2 sliced into rounds
- 2 egg whites
- 1.5 cups 2% milk or whatever type of milk you use
- 1 tsp. Vanilla extract
- 1 tbsp. turbinado sugar aka sugar in the raw
Instructions
- Pre-heat oven to 375F
- In a large bowl combine the oats, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl mash one banana with the back of your fork until you have a baby food-like consistency. Mix in egg whites, milk, and vanilla. Combine everything together and then pour wet ingredients into the dry ingredients and combine well.
- Grease an 8x8 metal baking pan and line with one sliced banana. Pour the oat mixture over the bananas and then top with the other sliced banana. Sprinkle sugar over the top and then pop in the oven for 25 minutes or until golden brown and cooked through.
- Cool and slice into four pieces. Enjoy!
- Makes 4 servings.
sarah says
Hi, great recipe by the way but how many calories does it contain per square?
Dani says
The nutritional info is at the bottom of the post 😉
Steve says
Does it matter if it’s plain rolled oats or quick rolled oats. Thank you
Dani says
The regular rolled oats work better than the quick 😉
Bridget says
Hi,
I was very excited to find this recipe, was in the middle of doing computer work but had to stop everything to make this so I could try it right away!
I’m always looking for shortcuts and ways to simplify things, plus am not a fan of washing up, so instead of using two bowls I just used the one, mashed the bananas first with the egg, then added everything else in on top and just mixed.
It’s in the oven right now so I’ll see how it goes, but I figured if everything is going to end up all together anyway why not start out this way from the start? I also just used two very ripe bananas that needed to be used up anyway and then added about a cup or so of grated carrot that I had to use as well, swapped out 1/4 of the oats for muesli for some additional texture and flavour and threw it all in together.
Love baking with oats instead of flour which is something I’ve only started doing recently, so am very grateful for finding this recipe so thankyou! I love recipes like this that are healthy enough that you can have it for a quick go to breakfast in the morning or a healthy snack at night and no guilt is added in! 🙂
Thanks so much!
Teresa says
Can’t wait to try this… has anyone replaced the milk with almond milk or coconut milk?
pastries online kanpur says
Thank you for this recipe!
I tried this recipe today and it was soo delicous!
But instead of the 2 sliced bananas i took 1 sliced apple.
Dani says
That sounds delicious! So glad you enjoyed it.
Louisa says
Thanks for sharing your recipe I tried it, it was wonderful
Dani says
Excellent! So glad you enjoyed it.
Maite says
Hi! I found your website just days ago and did this recipe. For me it was a delicious one!!
I live in Cuba and sometimes it’s hard to find the ingredients but this one was perfect. Thanks!
Vana says
I made your protein pancakes with 2 large eggs instead of the 4 egg whites & myself and my 8-year-old son loved them! I wonder can I use 1 whole egg instead of the 2 egg whites in this recipe too? (I would rather not waste the egg yolks…& it is not that easy to buy cartons of egg whites where I live.) Thank you Dani for delicious recipes x
Dani says
Yes! You can definitely make that swap:)
mark says
Can’t believe this is actually healthy! So tasty!
Dani says
So glad you enjoyed it Mark. Thanks for taking time to review.
Marina John says
Hey Dani! I just made these, they were delicious! I have some extras, do you have any advice on storing it? Will it go bad fast? Do I refrigerate it or just store it in a container on my counter?
Dani says
Definitely store it in the fridge! Should last a few days that way.
Amy says
I make this every week! I absolutely love it! I stored by wrapping individual pieces in plastic wrap. So easy every morning to warm up! We’re getting into fall now and I was wondering about using pumpkin. Have you tried pumpkin? If so, how would I do this?
Dani says
So glad you are enjoying this Amy! And yes!! I plan to share pumpkin soon!!