Ba­nana-Co­conut Baked Oat­meal

Milwaukee Health - - EAT WELL -

I’VE MADE A LOT OF PANS OF BAKED OAT­MEAL; this might be my fa­vorite, mostly be­cause of the unsweet­ened co­conut. A note: Straight out of the oven, this baked oat­meal is a de­li­cious slab of beige. To make it ex­tra pretty, dig through your pantry and top it with the gar­nishes.


2 ta­ble­spoons un­salted but­ter ⅔ cup light co­conut milk ⅓ cup pure maple syrup 1 ripe ba­nana

1 large egg


2 cups old-fash­ioned oats 1 tea­spoon alu­minum-free bak­ing pow­der ½ tea­spoon cin­na­mon ½ tea­spoon kosher salt ⅛ tea­spoon car­damom Grate of fresh whole nut­meg

Gar­nish (op­tional)

Large flaked unsweet­ened co­conut Plain whole-milk yogurt Ba­nana slices Chopped nuts Pepita seeds Hemp seeds

Bee pollen


Pre­heat the oven to 375°F.


Be­gin pre­par­ing the wet ingredients. In a small saucepan, melt the but­ter on low un­til half melted. Set aside to con­tinue melt­ing and cool­ing.


Pre­pare the dry ingredients. In a 12 x 10– inch enamel bak­ing dish (or sim­i­lar-sized glass or ceramic dish), stir to­gether all of the dry ingredients in­side the pan. Set aside.


In a blender, com­bine all wet ingredients, in­clud­ing melted but­ter; blend on medium-low. Pour the mix­ture over the dry mix­ture in the bak­ing dish, and stir well to com­bine. Wipe down the ex­posed sides of the pan. Bake for 13 to 15 min­utes or un­til a light press in the cen­ter bounces back.

Hands-on: 10 min. To­tal: 25 min. Yields: 4 to 5 serv­ings

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