If you have spent much time here at Cooking With Carlee, you know that I love to cook with my little guy. One of our favorite things to make is baked oatmeal. He begs to make it sometimes, and who am I to say no to such a wholesome treat? He gets so excited to create something tasty with me. He has egg cracking, ingredient dumping and stirring down to a science. He even gathers up some of the materials he knows we will need to make it. First he carries his table and chairs into the kitchen, then he gets out the whisk and his pick of bowls. Then we are ready to go to work!
The only kind of baked oatmeal I had tried in the past were dense and chewy. I actually really like a texture like that in my oatmeal, so I was plenty happy. Then we started experimenting with adding a good amount of yogurt to our recipes. The resulting texture is so much softer and almost fluffy. That is our new favorite way to eat our baked oatmeal. This was a great way to use some overripe bananas. Hey- not every ripe banana can be made into Di's banana cake (though it certainly wouldn't be a tragedy if they all were!) The results were a hit and this pan didn't even make it through the day!
Maple Banana Baked Oatmeal
makes 1 9x9 pan (About 9 servings)
3 bananas, the riper the better
1 cup yogurt
1 cup milk
2 tsp cinnamon
2 tsp baking soda
1/4 cup maple syrup
2 1/2 cups rolled oats
- Preheat oven to 350 F.
- In a mixing bowl slightly mash the bananas (some lumps are fine.) Mix in eggs until well incorporated.
- Stir in remaining ingredients until they are evenly mixed.
- Pour into a greased 9x9 baking dish.
- Bake for about 45 minutes or until the center is set.
- Serve warm or at room temperature. Drizzle with more maple syrup if desired.