Rating: 4 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Breakfasts have always been a challenge for me, so I created this recipe as a quick and portable way to have healthy breakfasts all week. I hope you enjoy it as much as I do. Feel free to experiment with different dried fruits and flavorings to your taste. I imagine that adding quinoa, hemp protein, flax seed or other nutritional supplements would taste great.

Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
additional:
8 hrs
total:
9 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring milk to a boil in a saucepan; immediately reduce heat to medium-low. Stir oats and vanilla into the milk. Stirring occasionally, cook at a simmer until the oats are soft, about 20 minutes. Set aside to cool slightly.

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  • Mix bananas, eggs, and applesauce in a large bowl. Mix baking powder, cinnamon, and salt in a small bowl; stir into the banana mixture. Add oats mixture to the bowl; stir. Fold raisins through the oat mixture; pour into a 9x13-inch baking dish. Cover dish with plastic wrap; refrigerate 8 hours to overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove plastic wrap from baking dish and bake in preheated oven until golden brown, 45 to 60 minutes.

Cook's Note:

I frequently add 1 sliced banana after pouring half the mixture in the baking dish and then covering with the remaining mixture.

Nutrition Facts

229 calories; protein 9.1g; carbohydrates 40.6g; fat 4g; cholesterol 36.7mg; sodium 395.3mg. Full Nutrition
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