“I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”
This Banana-Walnut baked oatmeal can be prepped and cooked ahead of time for a quick, healthy and nutritious breakfast to keep you feeling full all morning long. A combination of wholesome and hearty oats and walnuts form the base of this recipe, with sweet ripe bananas layered over top. A mixture of wet ingredients are poured over the oats then baked to create a perfect bread-like pudding breakfast casserole. It’s like biting into a warm slice of banana bread and that, my friends, is indeed a very good thing.
Let’s take a minute and talk about the important components walnuts provide for a nutritious and healthy diet. One ounce of walnuts has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein and 2 grams of ﬁber to keep you feeling full. Walnuts contain rare and powerful antioxidants, support brain health, and benefit in treatment of type 2 diabetes along with other health benefits. They’re a delicious way to add extra nutrition, flavor and crunch to a meal and can easily be incorporated into a healthy diet by chopping and adding to salads, vegetable dishes, fruit, or even dessert.
This banana-walnut baked oatmeal is highly adaptable and the bananas can be substituted for other seasonal berries and fruit. Baked oatmeal is simple to throw together for a quick and easy breakfast option that’s both healthy and filling. It reheats well, so you can eat on the leftovers all week long. I like to add additional maple syrup or peanut butter over top before eating it.
- 2 cups Rolled Oats
- ½ cup walnuts, chopped
- 2 ripe bananas,sliced
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 egg
- 1½ cups Almond Milk
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- Preheat oven to 350 degrees
- Combine the oats, walnuts, salt and cinnamon in a bowl
- Grease a shallow baking dish ( I used 7 x 11) with spray or butter. Fill the dish with the dry ingredients. Scatter the banana slices over top. Set aside.
- Whisk the syrup, egg, almond milk and vanilla in a medium-sized bowl until well combined. Pour into the baking dish over the oats. Use a spoon to gently press oat mixture into liquid.
- Bake for 30 minutes
- Serve with additional syrup or peanut butter over top (optional). Save the leftovers in the refrigerator to reheat during the week.