I take ripe bananas as a challenge! Throw them out? Not a chance! I am always trying to keep our breakfast selection fresh, crave-worthy and easy…anyone else? While eggs are a staple, sometimes I just get sick of them so ripe bananas are welcome! Whenever I create a breakfast staple, I’m always looking to make it something that everyone at my table can eat. So what does that mean? That it covers the main dietary needs that I see at my table GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE & VEGAN. Some of you probably read that and are tempted to click out of the page, I get it! Can I tell you something though? This recipe only takes one bowl, one pan and is made with ingredients that you can find at your local store without clearing out your wallet!
Using familiar, comforting ingredients this breakfast will not only become a family favorite but something your guests will ask you the recipe for too! With warm oats, comforting sweet ‘nutty’ drizzle on top paired with shredded coconut and maple syrup, you will soon cook for mixed crowds with excitement! Can you make this with your favorite nut butter instead? Standard milk? Absolutely! Our oatmeal bake is versatile and able to swap out based on your needs, what you have or love most!
Whether you make the night before and heat it up to serve the morning of OR quickly make it before everyone wakes up in the morning, we have you covered! With tips to make the presentation something you will be proud of, we cannot wait to get this recipe on your table!
AuthorKaytlyn Helgerson
Pre Heat your oven to 350. Prepare a 9x13 casserole dish or pan with a quick spray of cooking oil, or even just plain is fine!
In a large mixing bowl mash 2 bananas, add in the sunflower seed butter, maple syrup, milk and vanilla. Mix until well combined. Add in the oats, shredded coconut, cinnamon, baking powder and any additional add ins! Mix until thoroughly mixed through.
Pour the mixture into a 9x13 pan. Bake for 40 minutes until the top is golden and the center is completely cooked through. If you use the touch test, it should be soft but not wet!
In a small bowl mix 1/2 cup of sunflower seed butter and 1/2 cup of maple syrup until well combined. With a spoon or decorating bag drizzle this mixture generously over the top in a zig zag. This will not only look beautiful but add a wonderful added flavor to each square
Cut a banana into 24 thin slices of banana. Cut the bake into 8 even pieces. Place 3 slices of banana on each of the 8 pieces for beauty in every slice! TO finish off the aesthetic lightly sprinkle shredded coconut over each slice.
Serve heated with any extra of the sunflower/maple mixture as desired!
Store in the fridge and microwave for 1 minute to re-heat.
Ingredients
Directions
Pre Heat your oven to 350. Prepare a 9x13 casserole dish or pan with a quick spray of cooking oil, or even just plain is fine!
In a large mixing bowl mash 2 bananas, add in the sunflower seed butter, maple syrup, milk and vanilla. Mix until well combined. Add in the oats, shredded coconut, cinnamon, baking powder and any additional add ins! Mix until thoroughly mixed through.
Pour the mixture into a 9x13 pan. Bake for 40 minutes until the top is golden and the center is completely cooked through. If you use the touch test, it should be soft but not wet!
In a small bowl mix 1/2 cup of sunflower seed butter and 1/2 cup of maple syrup until well combined. With a spoon or decorating bag drizzle this mixture generously over the top in a zig zag. This will not only look beautiful but add a wonderful added flavor to each square
Cut a banana into 24 thin slices of banana. Cut the bake into 8 even pieces. Place 3 slices of banana on each of the 8 pieces for beauty in every slice! TO finish off the aesthetic lightly sprinkle shredded coconut over each slice.
Serve heated with any extra of the sunflower/maple mixture as desired!
Store in the fridge and microwave for 1 minute to re-heat.
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