Sunday, May 1, 2016

Chocolate Banana Baked Oatmeal (with secret veggie)

Once again, I'm sharing another healthy and delicious recipe from Thriving Home

The authors are two friends who have much in common...they even look a lot alike.

If you're looking for a healthy meal, freezer dishes, Coconutty Granola with Dried Fruit recipeBreakfast Casserole Muffins, parenting tips or DIY ideas, these gals are a fountain of knowledge and experience. 

With the sweetness of the banana and the chocolate-y goodness, the kids are sure to love this!!

I just HAD to try this chocolate oatmeal.  It's very tasty, and would you believe it has a hidden veggie (spinach!) in it, but trust me, no one will ever know.  You place all the liquid ingredients for the recipe in the blender and whir until it's smooth....and the green disappears! 

(hover over photo to pin)

I knew this recipe would be tasty...I've made is this wonderful 
already knew how delicious something can be with such an unusual
ingredient in it. 

This is a simple recipe and I hope your family will enjoy it often.

*Besides using an almond/coconut milk blend, I also added 1 Tb. of chia seeds. They are very low in cholesterol and sodium. Also a good source of calcium, phosphorus, fiber and manganese.

I love adding chia seeds to my smoothies because they expand and
help keep you feeling full! 

This dish can be frozen before being baked for a quick breakfast another time. 

I love the texture of the oats, the sweetness of the bananas, and the secret of the one will ever taste that, yet they will get all that 'extra' nutrition...fiber, minerals and vitamins! 

We enjoyed reheating a piece for breakfast for several days in a row. 
The added banana slices on top are great too. 

I even enjoy eating it cold. 

(with secret veggie) 

3 c. rolled oats
1/4 c. (dark) cocoa powder or regular baking cocoa
1 Tb. chia seeds, optional
(see * above for nutritional values)
2 tsp. baking soda
1/2 tsp. salt
1 c. milk, room temperature
(I used an almond/coconut blend)
2 Tb. melted coconut oil (butter works too)
2 lg. eggs
1/2 c. honey or agave nectar
2 tsp. vanilla extract
1 lg. or 2 small bananas, chunked
1 - 2 c. fresh spinach, loosely packed - OPTIONAL

Preheat oven to 350. Grease a 9" X 9" baking pan with non stick spray; set aside.

In large mixing bowl, combine dry ingredients (oats through salt).

In blender, add the wet ingredients in order (milk to spinach). Blend until very smooth. (I warmed the milk in the microwave just a little bit so the coconut oil wouldn't harden...probably not a necessary step). 

Pour wet ingredients over dry ingredients; stir until combined.  Pour batter into prepared baking dish. Bake for 20 minutes or until set in the middle. 

Serve warm with milk and banana slices - 
top with some peanut butter or whipped cream if you really want to dress it up

If you're interested in freezing it before baking, click on the link to
Thriving Home at the top of this page for instructions. 

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