Breakfasts have always been a challenge for me, so I created this recipe as a quick and portable way to have healthy breakfasts all week. I hope you enjoy it as much as I do. Feel free to experiment with different dried fruits and flavorings to your taste. I imagine that adding quinoa, hemp protein, flax seed or other nutritional supplements would taste great.
Ingredients:
- 4 cups 1% milk
- 2 cups steel-cut oats
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 2 eggs, beaten
- ½ cup unsweetened applesauce
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ cup raisins, or more to taste
Directions:
Bring milk to a boil in a saucepan; immediately reduce heat to medium-low. Stir oats and vanilla into the milk. Stirring occasionally, cook at a simmer until the oats are soft, about 20 minutes. Set aside to cool slightly.
Mix bananas, eggs, and applesauce in a large bowl. Mix baking powder, cinnamon, and salt in a small bowl; stir into the banana mixture. Add oats mixture to the bowl; stir. Fold raisins through the oat mixture; pour into a 9×13-inch baking dish. Cover dish with plastic wrap; refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from baking dish and bake in preheated oven until golden brown, 45 to 60 minutes.
Prep time: 10 mins / Cooking time: 1 hr 5 mins / Total time: 9 hrs 15 mins
Serving: 10 / Yield: 10 servings
Calories: 229.4
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
