3 large bananas (about 1 1/2 cups mashed banana)
1 cup milk of choice
1 egg
2 tsp vanilla
1 1/2 cup gluten free quick oats or gluten free rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1 cup of fresh blueberries (optional- This time of the year means tons of fresh organic blueberries!)
Preheat oven to 350°F
Grease an 8×8″ baking dish (I use Coconut Oil Spray). Mash your bananas and add in your egg, milk and vanilla. Add in your dry ingredients and stir to combine. Leave to soak for about 15 minutes. Pour your oatmeal into your baking dish and bake for 35-40 minutes or until cooked through and golden on top.
Either serve immediately and spoon out your hot baked oatmeal or leave to cool before slicing.
The oatmeal will stay fresh in the fridge for 2-3 days and freezes perfectly (which means you can keep it for months for a quick and easy breakfast!)
For anyone following the 21 Day Fix- I cut this into 6 pieces making each serving 1 yellow and 1 purple. The blueberries, almond milk and egg spread out 6 ways really doesn’t add up to much so I don’t count it.
Enjoy!
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