Banana Chocolate Walnut Baked Oatmeal

When it comes to entertaining guests for the weekend, feeding my coworkers during a Friday staff meeting, or preparing a yummy breakfast for a lazy Sunday morning at home, this baked oatmeal recipe is my new go-to.

It is easy as can be, requires ingredients that I almost always have on hand, and can be made ahead and just popped in the oven in the morning. Plus, with some simple modifications, it’s pretty darn healthy (minus the chocolate chips, but those are healthy for the soul ūüôā ). Does it get much better than that?

Through a bit of trial and error, I’ve made some healthy ingredient swaps to the original recipe from Inspired Taste¬†and found something that works quite well. Of course, feel free to switch up the fruits, nuts, and other add-ins! Here’s my favorite version of this recipe to date:

What You’ll Need

  • 2 ripe bananas, peeled & sliced
  • 2 cups 100% whole grain oats
  • 1/3 cup packed brown sugar
  • 1 tsp orange zest
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • a pinch of salt
  • 1/2 cup chopped walnuts (divided)
  • 1/2 cup semisweet mini chocolate chips (divided)
  • 2 cups unsweetened almond milk
  • 1 large egg
  • 3 tbsp Smart Balance or other butter substitute, melted
  • 2 tsp vanilla extract

Step by Step

Preheat oven to 375 degrees. Coat a 7 x 11 baking dish with cooking spray. Layer banana slices on the bottom of prepared baking dish.

In a large bowl, mix together oats, brown sugar, orange zest, baking powder, cinnamon, salt, 1/4 cup walnuts, and 1/4 cup chocolate chips.

Pour oat mixture over top of banana slices, distributing evenly throughout the dish. Sprinkle remaining 1/4 cup walnuts and 1/4 cup chocolate chips on top of the oat mixture.

In a medium bowl, combine almond milk, egg, melted Smart Balance, and vanilla extract. Whisk until well blended.

Pour liquid mixture over the oats, trying to distribute as evenly as possible. Give the baking dish a little shake from side to side to help the liquid mixture soak through the oats and settle evenly.

Refrigerate overnight & bake in the morning, or pop it in the oven now! Bake at 375 for 35 to 40 minutes. For a little extra sweetness, sprinkle some brown sugar on top during the last few minutes of baking. Serve right out of the oven!

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Caribbean Salmon with Mango Salsa

Spring is finally here! And you know what that means? Time to finally say goodbye to all of those hearty, comfort food crock-pot recipes that have consumed your cold-weather months and hello to fresh ingredients and sweet, simple spring & summer dishes.

In honor of the first warm days of the year, I’ve already busted out my favorite warm-weather dinner recipe:¬†Caribbean Salmon with Mango Salsa.

This dish is pretty much a weekly occurrence in my household. It just doesn’t get old! The salmon has a perfect, not-too-spicy kick to it, and contrasted with the sweet, juicy mango salsa? PERFECTION. Plus, aside from a little bit of veggie & fruit chopping to get started, it’s really pretty simple and quick. Read on for the step-by-step recipe deets and see for yourself! Continue reading