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Overhead shot of a skillet of Jamaican-inspired Banana Bread Baked Oatmeal
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4.34 from 3 votes

Jamaican-inspired Banana Bread Baked Oatmeal

Delicious Jamaican-inspired Banana Bread Baked Oatmeal packed with healthy fats from coconut and pecans while adding a comforting, creamy element to breakfast.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast, Brunch
Keyword: baked, baking, breakfast, brunch, coconut, easy, Jamaican, oatmeal, pecans
Servings: 4 servings
Calories: 471kcal
Author: Shanika

Ingredients

BAKED OATMEAL:

  • 2 very ripe bananas, mashed
  • 2 cups organic rolled oats (Use GF-certified if desired)
  • 1 teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon sea salt
  • 1 tablespoon flaxseed meal
  • ¼ cup almond butter
  • 1 ½ cups Almond milk
  • 2 Tbsps pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract, optional
  • ½ teaspoon lime zest
  • ½ cup coconut flakes
  • ¼ cup toasted pecans, roughly chopped

TOPPINGS:

  • Banana slices
  • Coconut flakes
  • Toasted pecans
  • Pure maple syrup

Instructions

  • Lightly grease a baking pan (9 x 9″) OR 10-inch oven-safe skillet with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
  • In a large bowl, add the mashed bananas, milk, maple syrup, flaxseed meal, vanilla, rum extract, and almond butter, whisking until combined. Add in the dry ingredients: rolled oats, baking powder, cinnamon, nutmeg, allspice, lime zest, and salt, stirring (using a wooden spoon or spatula) until combined.
  • Fold in the coconut flakes and toasted pecans.
  • Pour the mixture into the prepared pan or skillet, evenly spreading until even. Top mixture with sliced bananas and sprinkle additional coconut flakes and pecans atop as well.
  • Bake oatmeal for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown.
  • Remove from oven and let cool for 5 minutes or so. To serve, cut into desired sized squared pieces and drizzle with maple syrup, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To serve, simply reheat in the microwave or oven until warmed through.
  • TO FREEZE: To keep any leftovers for a longer period, simply allow baked oatmeal to fully cool before cutting it into squares and individually wrap each square in foil paper and then adding them to a freezer-safe ziplock bag. 
  • TOASTED NUTS: Add chopped walnuts/pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • SWEETENER: Instead of maple syrup, you can simply use Agave to oatmeal as a sweetener.
 

Nutrition

Calories: 471kcal | Carbohydrates: 56g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 383mg | Potassium: 602mg | Fiber: 11g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 281mg | Iron: 3mg