Banana Oat Bread

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I had originally intended on posting a recipe that uses the Jalapeno Hatch Pepper Jam from HEB that I’ve been obsessed with, but then I realized that I had three bananas that were quickly getting on the ugly side of ripe, and I decided to make this recipe instead. Because, banana bread. Duh.

I don’t really have a fun story to tell today, so I’ll just tell you about this bread and save the stories for when I have more energy to tell them (something I think that this weekend’s beach time will go a long way towards restoring!). The original recipe came from pinterest, where one of my coworkers had pinned this recipe from the Healthy Apple. I’ve loved the idea of using oats as a flour since I first made my strawberry rhubarb breakfast bars a while back. I love using oats as flour mostly because I’m too cheap to buy fancy gluten-free flour mixes (or really, any specialty flour, coconut and almond included). I really try to stay away from the treats more generally (and making treats with coconut or other gluten-free flour are still treats!), so I also don’t really buy those things on principal–I know that buying them will make me feel like I need to use them and BAKE ALL TH E THINGS, which sort of defeats the purpose of clean eating.

So oats–>flour. What I especially like about using oats is that, even if you indulge more than you should in said baked good, all you’re really doing is eating oatmeal. And oatmeal is healthy sooooo the baked good is healthy too (right??! Right.)! It’s a little mindhack I use when I want to feel a little decadent but don’t really wanna ruin a good streak I’m on. As it stands, this recipe is gluten-free, vegan, refined-sugar free, and dairy-free. BUT the decadence can definitely be fine-tuned: want to err on the side of dessert? Add more chocolate chips and maybe a tablespoon more of maple syrup. Want to make this super healthy and nut free? Omit the chocolate chips entirely and substitute the walnuts for sunflower seeds and/or pepitas. Don’t care about being vegan? Use butter in the place of the coconut oil. You can make this recipe totally yours! And really, all it is is oatmeal. ūüėČ

Banana Oat Bread
Serves 6

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Ingredients:  

2.5 cups gluten-free traditional rolled oats
3 tbsp real maple syrup
4 tbsp melted coconut oil+more for greasing
3 medium bananas, very ripe
1/2 tsp kosher salt
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2/3 cup walnut pieces
1/3 cup Enjoy Life chocolate chips¬†or regular chocolate chips if you don’t mind a bit of dairy
2 tsp ground flax-seed

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Use a tiny bit of melted coconut oil to grease your loaf pan well. Set the pan aside.
2. In a blender or food processor, add your rolled oats, and blend until you have a fine flour.

3. In the same blender/processor, add the baking soda, baking powder, and ground cinnamon and mix everything together. I used a fork, but you could easily just give the blender/processor another couple of pulses to blend.
IMG_77904. In a large bowl, use a potato masher (or a fork) to mash your bananas together until almost smooth.

5. Add your maple syrup, coconut oil, salt, and vanilla extract to the bananas and mix well.
IMG_77886. Then add the dry oat mixture, the chocolate chips, and the walnuts to the mixture, and mix¬†until you can’t see any dry oats anymore.

7. Pour the batter into the loaf pan and use a spoon to smooth it out so it’s evenly distributed. ¬†Sprinkle the flaxseed over the top.

8. Bake in the oven, uncovered, for 40-50 minutes, until a knife inserted into the center comes out clean.

9. Remove from oven, and let cool for about 10 minutes. Serve warm by itself, with a pat of butter, or with your favorite jam!
IMG_7802

 

Banana Oat Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Bread
Serves: 6
Ingredients
  • 2.5 cups gluten-free traditional rolled oats
  • 3 tbsp real maple syrup
  • 4 tbsp melted coconut oil+more for greasing
  • 3 medium bananas, very ripe
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ⅔ cup walnut pieces
  • ⅓ cup
  • Enjoy Life chocolate chips
  • or regular chocolate chips if you don't mind a bit of dairy
  • 2 tsp ground flax-seed
Directions
  1. Preheat oven to 350 degrees Fahrenheit. Use a tiny bit of melted coconut oil to grease your loaf pan well. Set the pan aside.
  2. In a blender or food processor, add your rolled oats, and blend until you have a fine flour.
  3. In the same blender/processor, add the baking soda, baking powder, and ground cinnamon and mix everything together. I used a fork, but you could easily just give the blender/processor another couple of pulses to blend.
  4. In a large bowl, use a potato masher (or a fork) to mash your bananas together until almost smooth.
  5. Add your maple syrup, coconut oil, salt, and vanilla extract to the bananas and mix well.
  6. Then add the dry oat mixture, the chocolate chips, and the walnuts to the mixture, and mix until you can't see any dry oats anymore.
  7. Pour the batter into the loaf pan and use a spoon to smooth it out so it's evenly distributed. Sprinkle the flaxseed over the top.
  8. Bake in the oven, uncovered, for 40-50 minutes, until a knife inserted into the center comes out clean.
  9. Remove from oven, and let cool for about 10 minutes. Serve warm by itself, with a pat of butter, or with your favorite jam!

Morning Glory Baked Oatmeal

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Another oatmeal post, you ask? Why, yes, another oatmeal post. I’ve had this recipe on the back burner for a while now. ¬†I’m always looking for new ways to cook oats that doesn’t involve that much work. ¬†Especially now that summer is in full swing, the less effort I have to make on my busy mornings, the better. I’ve done slow cooker steel oats, which were delicious but seem more “fall” to me. I’ve done these day-off oats, which were also delicious but¬†definitely too much work for a weekday. I’ve also done overnight¬†oats, which are really the lazy-woman’s oats, but also require a little bit of forethought and planning. And now, I’ve discovered baked oatmeal, which requires a little work up front but then gives you a solid breakfast for the next 6 days!

My first encounter with¬†baked oatmeal was through this Oh She Glows recipe for heavenly baked carrot cake oatmeal.¬†As advertised, it was heavenly. If you ever want to trick your body into thinking you’re eating cake for breakfast, that recipe is the way to go. Especially if you slathered some cream cheese on top. ¬†Yum.

But I couldn’t leave things well enough alone, and my mind started racing. Sure, this had carrots, but what if we took this another step further and add everyone else’s favorite veggies for baked goods: zucchini? Luckily, I’d gotten a steal of a deal at the farmer’s market and was overflowing with zucchini. I’ve also always been a fan of the whole “morning glory” muffins thing, so I decided to put those flavors into my own spin of the Oh She Glows recipe: morning glory baked oatmeal with apple, zucchini, and carrots.

I am so happy with the results. My parents, in town last weekend for Father’s Day, were too. ūüėČ I streamlined the recipe, a la my strawberry rhubarb bars, to make it as one-pot ¬†as possible, aside from the food processor. If you don’t have a food processor, you can definitely use a cheese grater or even just a julienne peeler. The accolades on this dish are plenty: it’s refined-sugar-free, gluten-free (make sure to get them certified if you are allergic), dairy-free, and vegan (and can easily be made nut-free, if necessary)! Plus, veggies! I like to top mine with Greek yogurt and a little maple syrup or with just coconut milk poured around it. Feel free to use any nut you have on hand! My pictures below show both a pecan and a walnut version, and I liked both plenty!

IMG_7530Morning Glory Baked Oatmeal
Serves 6

IMG_7085Ingredients:

2 cups traditional rolled oats (NOT instant)
1 tsp cinnamon
1/2 tsp ground ginger
1.5 tsp baking powder
1/4 tsp salt
1/2 cup grated/shredded carrots (I bought this already grated)
1 medium zucchini
1 organic green apple, cored and quartered (apples are on the dirty dozen list, so if you get it conventional, make sure to also peel)
2 cups non-dairy milk (both coconut and almond work well here)
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup chopped nuts (pecans, walnuts, hazelnuts)
1 tbsp maple syrup
Coconut oil, for greasing

Directions:

1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9×6 or 8×8 baking dish with coconut oil.
2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.

3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water. ¬†Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you’re done.

4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.

5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup.
IMG_75226. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
IMG_75247. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
IMG_75258. Serve with Greek yogurt and maple syrup….
IMG_7534or in a bowl with milk poured over like normal oatmeal!
IMG_7106

 

Morning Glory Baked Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 2 cups traditional rolled oats (NOT instant)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • ½ cup grated/shredded carrots (I bought this already grated)
  • 1 medium zucchini
  • 1 organic green apple, cored and quartered (apples are on
  • the dirty dozen list
  • , so if you get it conventional, make sure to also peel)
  • 2 cups non-dairy milk (both coconut and almond work well here)
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • ½ cup chopped nuts (pecans, walnuts, hazelnuts)
  • 1 tbsp maple syrup
  • Coconut oil, for greasing
Directions
  1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9x6 or 8x8 baking dish with coconut oil.
  2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.
  3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you're done.
  4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.
  5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup. Mix well.
  6. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
  7. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
  8. Serve with Greek yogurt and maple syrup....
  9. or in a bowl with milk poured over like normal oatmeal!