Bananas for Breakfast

Over the last few months I have come across two great breakfast recipes, one hot and one cold.

We had another potluck at work but this time we decided to do something a little different and have a breakfast instead of lunch. Well, one of the ladies on our team is on a gluten free diet, so I thought it would be nice to make something that she could enjoy. Conveniently, a few weeks earlier I came across a gluten free breakfast bake on Pinterest that I had saved!

The cold breakfast I have been eating for a while and I found back when I was just looking for an easy, low calorie breakfast to have at work. The original recipe called for almond butter, but that was just too pricey and had too many calories for my taste - so, I decided to substitute it with apple butter and it worked out great.

Gluten Free Oatmeal Bake (Hot)
Via Urban Nester

2 cups gluten-free rolled oats. If you don't need this to be gluten-free you can use regular oats 
1/3 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup walnut pieces
1 cup raspberries (any berries work)
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 Tbs butter, melted
1 Tbs vanilla extract
1 ripe banana, cut into 1/2" slices
  • Preheat oven to 375°F.
  • Generously spray the inside of a 10 1/2" x 7" baking dish with cooking spray and place on a baking sheet.
  • In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the berries, and half the chocolate.
  • In another large bowl, whisk together the milk, egg, butter, and vanilla extract.
  • Add the oat mixture to prepared baking dish.
  • Arrange the remaining berries, walnuts and chocolate on top.
  • Add the banana slices to the top then pour the milk mixture over everything.
  • Gently shake the baking dish to help the milk mixture go throughout the oats.
  • Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.
Frozen Banana (Cold)

1 banana
Shredded, sweetened coconut
Fruit or nut butter, I used apple butter
Wax paper
Plastic wrap
  • Slice the banana length wise (so it's like a banana sandwich).
  • Spread about a tablespoon or so of the butter on the inside of both banana slices.
  • Put the two pieces together.
  • Cover the outside of the banana with the coconut.
  • Wrap in wax paper and then in plastic wrap.
  • Place in the freezer at least overnight.
I make a bunch of these a week and then every morning put one in my lunch bag. By the time I get to work and settle in, the banana is still plenty cold but has also warmed up enough to slice and eat.

1 comment:

  1. I am the lucky gluten free recipient of this fabulous oatmeal bake from work - and I can testify that this dish is out of this world! Delicious!