Everyday I open my freezer and see bananas and think to myself, “oh yeah, got to use those up. What should I make?” So, I apologize for yet another breakfast, banana, oatmeal post/recipe. However, this one is a winner and probably my favorite so far! Plus, it’s vegan for all you non-animal eating folk. It has no eggs or butter. I never made anything like this before and it was so fun experimenting! For the egg, you use ground flaxseed and water. It’s what binds all the ingredients together. So, if you need a healthy, easy breakfast, here ya go! And it’s cake! Can’t get any better than that 😉
What you will need:
Square baking dish, greased (I used an 8 x 8 inch)
1 tablespoon ground flaxseed (+ 3 tablespoons water)
5 medium bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon vinegar
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 1/2 cups quick oats
1/2 teaspoon baking soda
1 cup whole wheat (or all-purpose) flour
Preheat oven to 360 degrees fahrenheit (I know, weird temp). In a small bowl, stir together the flaxseed and water. Set aside.
In a large bowl, mash the bananas. Add the maple syrup, oil, sugar, vanilla, vinegar, cinnamon, salt and baking powder. Stir the flaxseed mixture and add to the banana mixture. Whisk until everything is combined.
In another large bowl, whisk together oats, baking soda and flour. Add to the banana mixture and fold in with a spatula until everything is incorporated. Let sit for a minute or 2 to thicken before pouring into pan.
Pour into prepared pan. Smooth out top with back of a spoon. Bake for 35-40 minutes and let cool on wire rack before serving.