This came from Skinnytaste. My whole family loved it which makes it a winner in my book. It is easy, healthy and satisfying. This is perfect to make ahead for the week or for a weekend breakfast treat. When I made it, I doubled the recipe (except 2 bananas – that amount was fine to cover the bottom of a 9X13 dish).
- 2 ripe medium bananas, sliced into 1/2″ pieces
- 1 1/2 cup blueberries
- 1/4 cup honey
- 1 cup uncooked quick oats
- 1/4 cup chopped pecans or walnuts
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- pinch of salt
- 1 cup almond milk
- 1 egg
- 1 tsp vanilla extract
Preheat oven to 375 degrees. Grease a 8×8 baking dish. Arrange banana slices in a single layer on the bottom. Sprinkle with half of the blueberries over the bananas, then 1/4 tsp cinnamon and 1 tbsp honey. Cover with foil and bake 15 minutes.
Meanwhile in a bowl, combine oats, half of nuts, baking powder, 1/2 tsp cinnamon and salt. In a separate bowl, whisk together remaining honey (3 tbsp), milk, egg and vanilla.
Remove bananas from oven, pour oat mixture over bananas and blueberries. Then pour milk mixture over the oats, distributing evenly. Sprinkle remaining blueberries and nuts over the top.
Bake for 30 minutes. Serve warm.
6 Servings, Per Serving: 211 Calories, 5g Fat, 4g Fiber, 6g Protein, 23g Sugar