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 mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Breakfast, Brunch
Keyword: baked, baking, breakfast, brunch, coconut, easy, Jamaican, oatmeal, pecans
Servings: 4 servings
Calories: 471kcal
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
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!
- 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.
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