Banana Pecan Coconut Baked Oatmeal
We are always looking for ways to make mornings easier and this bake ahead oatmeal is another great find!
If you have a houseful for this holiday season or really anytime make this oatmeal version ahead and have easy holiday mornings with a great tasting banana pecan coconut baked oatmeal.
The original version of this recipe was loaded with brown sugar, honey and oil but this version has been healthified. Yogurt, bananas and coconut replace the sugars and oils as the healthy alternatives.
Baking will add more crunch than our regular overnight oatmeal to this tasty version that takes just 40 minutes to prepare.
This recipe serves for 6, enough for a week of meal planning too!
2 1/2 cups regular rolled oats
1/2 cups steel cut oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice (or cinnamon)
2 cups vanilla almond milk (or regular milk)
1 egg, beaten
1/2 cup applesauce
1/3 cup plain yogurt
2 ripe bananas, mashed
1/2 cup chopped pecans
1 cup shredded coconut
Preheat oven to 400 degrees.
Stir together rolled oats, steel cut oats, baking powder, salt and pumpkin pie spice in a large bowl and set aside.
In a medium bowl, combine almond milk, egg, applesauce and yogurt. Add milk mixture to oat mixture and stir until combined.
Stir in banana, pecans and coconut.
Pour into a 2-quart soufflé or casserole dish and bake uncovered for 20 minutes. Remove from oven, stir mixture and bake uncovered for an additional 20 minutes, until lightly browned.
Spoon into bowls and enjoy. Also delicious when topped with milk, yogurt, maple syrup or fresh berries!
Source: Peanut Butter Fingers