It’s been a long time since I’ve published a recipe – what better time than the holiday season to share a great one!

This Banana Oatmeal Bake is a winner – the original recipe suggests it for breakfast… to me it tastes like such a treat that it’s deserving of healthy dessert status! I’ve modified the original to amp up the flavor, and cut out egg yolks in favor of the lean protein egg white. I calculated the nutrition info with the specific ingredients below. Some in my family like it plain, some with a little dollop of whipped cream or peanut butter on top.

INGREDIENTS:

  • 1 and 1/3 cup almond milk
  • 1/2 cup egg whites
  • 1/3 cup pure maple syrup (or honey)
  • 1/4 cup melted margarine
  • 1 cup mashed ripe banana
  • 3 cups whole rolled oats
  • 1 tsp baking powder
  • 2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt (or a little more if you want to bring out more flavor)

DIRECTIONS:

  1. Preheat oven to 350F (177C).
  2. Spray a 11×7″ pan with nonstick spray.
  3. In large bowl, mix the milk, egg whites, syrup, melted margarine, and mashed banana.
  4. In a separate bowl, mix together the oats, baking powder, cinammon, nutmeg, and salt.
  5. Fold the dry ingredients into the wet bowl until well blended.
  6. Bake for 30-35 minutes until the center looks to be almost set – this will come out like ‘soft baked’ oatmeal. Yum.

Makes 12 servings. Per serving:

  • calories: 197
  • protein: 5.3g
  • carbs: 32g
  • fat: 6.6g

Enjoy, and Happy Holidays to all!!

Disclaimer:   I LOVE sweets!!

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