Good morning, everyone! I made you some oatmeal to start your day off on the right foot. It's Sunday Supper day again and this week's theme is mom's favorite recipes. I know it seems a bit odd to choose oatmeal for that prompt, but the funny thing is it is my baked oatmeal recipes that MiMi makes most from the blog.
On weekend mornings, my parents and younger brother have a routine. MiMi gets up early and works out. Then while she is getting ready, my youngest brother comes to their house to work out. He works out at the gym during the week, so I am not sure how this got started, but it is what it is. Then they all have breakfast together and go about the business of the day. They are all watching what they eat (most of the time, anyway) so breakfast is usually something relatively healthy. And quite frequently I get a text from MiMi telling me which version of baked oatmeal she is making.
She made baked oatmeal before the blog, but she really enjoys the texture of the baked oatmeal I make. A lot of baked oatmeal is dense, but mine is thicker, softer and healthier than a lot of the other recipes she has tried. They loved the strawberry cheesecake version when they had that, hot cocoa version is one of my favorites and I can't wait for fall to come around so we can make more pumpkin pie baked oatmeal. There are so many great options!!
MiMi and I both tend to always have a lot of bananas on hand which means every so often we both end up with overripe bananas. I know she loves my maple banana baked oatmeal, but I thought it would be fun to switch it up a bit so she would have more options. So, I went to work to make her a new oatmeal recipe to try! The result was delicious. It has the spices I love in my banana bread and the texture I love in my oatmeal. I was REALLY tempted to stir in some chocolate chips as they are a favorite addition in banana bread, but I chose to leave them out in honor of mom and trying to keep it lighter. You should totally throw some in though, after all a little chocolate is good for you too!
The best part (other than how easy it is to make) is baked oatmeal stores and reheats well. So, you can make a batch on the weekend and eat it throughout the week. A lot of people I know love to warm the oatmeal and then pour milk over it and eat it. We tend to eat ours plain or with a little yogurt on top. Maybe a drizzle of maple syrup or honey if we are treating ourselves. Really anything goes!
Banana Bread Baked Oatmeal
3-4 ripe bananas (about 1 1/2 cups, mashed)
1 cup plain yogurt
1 cup milk
2 tsp cinnamon
2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1 tsp vanilla
1/3 cup brown sugar
2 1/2 cups rolled oats
Optional for serving: milk, yogurt, honey, chocolate chips or fresh fruit
- Preheat your oven to 350 F and great a square baking dish (either an 8x8 or 9x9 will work fine).
- Whisk together your mashed bananas and eggs. Stir in yogurt, milk, cinnamon, baking soda, nutmeg, salt and vanilla. Stir until combined.
- Stir in brown sugar and oatmeal and pour into prepared dish.
- Bake for 40-45 minutes or until completely set.
- Can be served hot, at room temperature or even
Starters (Appetizers, Beverages, Breakfast):
- Banana Bread Baked Oatmeal by Cooking With Carlee
- Frozen Pina Colada by The Redhead Baker
- Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
- Mom’s Banana Bread by Family Around the Table
- Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
- Mom’s Wine Spritzer by Momma’s Meals
- Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
- Italian Country Salad by Cupcakes & Kale Chips
- Mom’s Cucumbers in Vinegar by Simple And Savory
- Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
- Mom’s Potato Salad by Palatable Pastime
- Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
- Spinach Salad with Simple Vinaigrette by Cooking Chat
- Zippy Barbecue Sauce by Amee’s Savory Dish
- Chicken and Egg Salad Sandwich by The Freshman Cook
- Grilled Chicken with Poblano Cream Sauce by Casa de Crews
- Fried Smelt by A Day in the Life on the Farm
- Granny Smith’s Meatloaf by Get the Good Stuff!
- Jean’s Best Vegetable Soup by Food Lust People Love
- Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
- Mama’s Favorite Southern Fried Chicken by The Chef Next Door
- Mom’s Cheese & Onion Enchiladas by The TipToe Fairy
- Mom’s Lentil Toastadas by Grumpy’s Honeybunch
- Mom’s Moussaka by My Life Cookbook
- Shirley's Potato Soup by Our Good Life
- Mom’s Spare Ribs To Go by An Italian in my Kitchen
- Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
- Myra’s Super Supper by Tramplingrose
- Pizza Meatloaf by A Mind Full Mom
- Slow Cooker Cabbage Rolls by Cookin’ Mimi
- Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
- Apple Crisp by Cindy’s Recipes and Writings
- Baklava by That Skinny Chick Can Bake
- Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
- Butter Balls by Feeding and More
- Carrot Cream Cheese Coffee Cake by Pies and Plots
- Chocolate Cherry Truffle Cheesecake by What Smells So Good?
- Crustless Pecan Pie Rice Pudding by Desserts Required
- Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
- Easy Classic Date Squares by She Loves Biscotti
- Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
- Homemade Chocolate Cherry Candies by Gluten Free Crumbley
- Hungarian Crepes: Palacsinta by My Gourmet Connection
- Lemon Cookies with White Chocolate and Mint by The Finer Cookie
- Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
- Mom’s Apple Pie by Wholistic Woman
- Mom’s Famous White Icing by Monica’s Table
- Moms Mayonnaise Cake by My World Simplified
- Pavlova with Raspberries and Cream by Caroline’s Cooking
- Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
- Rose Shortbread Cookies by Baking Sense
- Sour Cream Cheesecake by Magnolia Days
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement