Tuesday, May 26, 2009 · 78 Comments

Oatmeal-Banana Bake

I wish I could tell you about a weekend full of fun, frolic and good times but my weekend was full of brown boxes, packing tape and some good food.

I finally made it into the boys rooms to begin packing their stuff for our impending move. My oldest is willing to give everything away. My youngest is attached to every minuscule sword, creature and dust bunny inhabiting his room. In other words, HE WANTS TO KEEP EVERYTHING! Ugh.

So to keep up my strength I made this Oatmeal-Banana Bake I saw over at Katrina’s blog. I knew the minute I layed eyes on it, I had to have it. I’m not sure if I’ve told you before how much I love oatmeal. I could eat it three times a day. However, it wasn’t just the oatmeal that made me want this. It was another ingredient I really love using, pushing me over the edge to whip this up.

It was Bob’s Red Mill Hot Cereal. I am a big fan of Bob’s Red Mill products. They are high in quality, very healthy and include lots of gluten-free items. I am very lucky to have a grocery store which stocks a large variety of these goods. I am also excited to report once we move to Oregon, Bob’s Red Mill is only a 45-mile drive from my home. They have a huge store and beautiful visitor center. I will be going there to stock up. Bob’s Red Mill has a very comprehensive website and shows you exactly where you can purchase their products or you can buy online. Check it out.

Anyway, this recipe was absolutely delicious. It smells like banana bread when in the oven and just has the perfect sweetness and texture. I’m sorry to say I live with a family of oatmeal haters (what’s up with that) so this one is all mine. It will be breakfast for the next few days. And then I will make it again. And again. I seriously loved it.

Let’s make it…

Here’s what you will need: Old-fashioned oats, baking powder, walnuts or pecans, Bob’s Red Mill 10 Grain Hot cereal (or see recipe for substitutions), agave nectar (see recipe for substitutions), table salt, fat free milk, bananas, egg and vanilla extract.

Combine 2 cups old-fashioned oats, 1/4 cup 10 Grain cereal, 1 teaspoon baking powder and 1/4 teaspoon salt. Set aside.

In another bowl, combine 1/4 agave nectar, 1-1/2 cups fat free milk, 1 egg, 1 teaspoon vanilla extract and 2 mashed bananas. Combine the wet with the dry ingredients.

Lightly spray an 8 x 8 inch pan with cooking spray and pour in banana-oats mixture. Bake at 375 degrees for 15 minutes. Add 1/4 cup chopped walnuts to the top and bake for another 5 minutes to toast them.

Here it is right out of the oven.

Seriously, seriously delicious.

Banana-Oatmeal Bake
Adapted from Baking and Boys

2 cups old-fashioned oats
1/4 cup Bob’s Red Mill 10 Grain Hot Cereal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup agave nectar (or brown sugar, sugar or honey)*
1-1/2 cups fat free milk (or any milk)
2 small bananas, mashed
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans

Combine oats, 10 Grain cereal, baking powder and salt. Set aside.

In another bowl, combine agave nectar, milk, egg, vanilla extract and bananas. Combine the wet with the dry ingredients.

Lightly spray an 8 x 8 inch pan with cooking spray and pour in banana-oats mixture. Bake at 375 degrees for 15 minutes. Add walnuts to the top and bake for another 5 minutes to toast them.

Serve warm.

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