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!
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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!

Choco-banana Quinoa Breakfast Bake

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There is nothing quite like having a little chocolate for breakfast to put you in a decadent mood.

Of course, having a lotta chocolate for breakfast will probably achieve the same effect. But the common denominator here is the chocolate. Dark chocolate especially (because who in their right minds likes milk chocolate, amirite? Eh??).

Given that I’ve brought you another recipe that sneaks some chocolate into breakfast before, you would think that I am a Lady Who Loves Chocolate, like many ladies who have come before me. ¬†But, actually, I’m not. ¬†Or, well, I wasn’t. ¬†Not at least until I reset my taste buds and decided that chocolate was¬†damn good. ¬†And also not until I started living with He-Who-Claims-To-Hate-Sweets-But-Eats-Entire-Jars-of-Nutella-and-Buys-Bags-of-Jolly-Ranchers-on-Amazon-even-though-it’s-Not-Halloween (more commonly known as Mr. Little Fish). ¬†So, while I first started using chocolate as a temporary proxy for not being able to eat my standard sweets, we now regularly have some sort of chocolate product around the house. And, I figured, why not for breakfast?

The original recipe I adapted this from called for caramelized bananas. ¬†And while this is definitely delicious, I wanted to give you a recipe that required fewer steps and fewer tools. ¬†If you have the time or inclination, I would recommend following the original recipe, although I have to admit that it starts to stray into “dessert” category in my mind. ¬†If you just want a fun breakfast for your weekday mornings, make mine, which calls for less chocolate, no caramelizing, mixing it all in one pot, and adding some hazelnuts for staying power!

Choco-banana Quinoa Bakes
Adapted from Running to the Kitchen
Serves 4

IMG_7025Ingredients:

2 ripe bananas
1/2 cup almond milk (homemade or otherwise) or other milk of your choice
2 eggs
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbsp honey (2 tbsp if you like things a little sweeter)
1/2 cup dry quinoa (or 2 cups already cooked)
1/2 cup rolled (not instant!) oats
1/3 cup dark chocolate chips
1/3 cup chopped hazelnuts or other nut of your choice
Coconut oil or butter for greasing

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. If you don’t have cooked quinoa, combine the dry quinoa with 1 cup of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce to medium heat and cover for 10-15 minutes, until all the water has evaporated. ¬†Remove from heat, and fluff it with a fork. ¬†Let cool for 5 or 10 minutes before adding it the egg mixture.
2. In a large bowl, mash your bananas until relatively smooth.  Whisk in the milk, eggs, cinnamon, vanilla extract and honey.
3. Add the quinoa, oats, dark chocolate chips, and hazelnuts to the mixture….

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And stir until well-combined.

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4. Use the coconut oil or butter to grease your baking dish, which can be either 4 small oven-safe ramekins or an 8×8 pan. Pour the mixture inside.

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5. Bake for 30-35 minutes, until the breakfast bake is set and the tops are golden brown.

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6.  NOTE: to reheat during the week, I put an individual ramekin in the microwave for about a minute, to get the center nice and hot, and then I put it in my toaster oven at 300 degrees Fahrenheit for 4 minutes.

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Choco-banana Quinoa Breakfast Bake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 ripe bananas
  • ½ cup almond milk (homemade or otherwise) or other milk of your choice
  • 2 eggs
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp honey (2 tbsp if you like things a little sweeter)
  • ½ cup dry quinoa (or 2 cups already cooked)
  • ½ cup rolled (not instant!) oats
  • ⅓ cup dark chocolate chips
  • ⅓ cup chopped hazelnuts or other nut of your choice
  • Coconut oil or butter for greasing
Directions
  1. Preheat your oven to 350 degrees Fahrenheit. If you don't have cooked quinoa, combine the dry quinoa with 1 cup of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce to medium heat and cover for 10-15 minutes, until all the water has evaporated.  Remove from heat, and fluff it with a fork.  Let cool for 5 or 10 minutes before adding it the egg mixture.
  2. In a large bowl, mash your bananas until relatively smooth.  Whisk in the milk, eggs, cinnamon, vanilla extract and honey.
  3. Add the quinoa, oats, dark chocolate chips, and hazelnuts to the mixture, and stir until well-combined.
  4. Use the coconut oil or butter to grease your baking dish, which can be either 4 small oven-safe ramekins or an 8x8 pan. Pour the mixture inside.
  5. Bake for 30-35 minutes, until the breakfast bake is set and the tops are golden brown.
  6. NOTE: to reheat during the week, I put an individual ramekin in the microwave for about a minute, to get the center nice and hot, and then I put it in my toaster oven at 300 degrees Fahrenheit for 4 minutes.