Oatmeal Banana Breakfast Bake

Oatmeal Banana Breakfast Bake

Ingredients:

• • 1 cup oatmeal
  • 150 ml milk

• • 2 bananas, mashed
  • 2 eggs, beaten (be sure to wash your eggs before using them)
  • A pinch of vanillin

• • 50 g cranberries
  • 50 g dried apricots, chopped
  • 30 g almond flakes

• 1 teaspoon baking powder
• Vegetable oil (for greasing)

Instructions:

1. Prepare the Oatmeal Mixture:
   • • In a bowl, combine the oatmeal and milk. Mix well and let stand for 10 minutes to allow the oats to absorb the milk and soften.

2. Combine Ingredients:
   • • Mash the bananas and add them to the oatmeal mixture.
     • Add the beaten eggs, vanillin, cranberries, chopped dried apricots, almond flakes, and baking powder. Mix thoroughly to ensure all ingredients are well combined.

3. Prepare the Baking Pan:
   • • Preheat the oven to 180°C (360°F).
     • Line a baking pan with baking paper and grease it with vegetable oil to prevent sticking.

4. Bake the Mixture:
   • • Pour the oatmeal mixture into the prepared baking pan, spreading it evenly.
     • Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Serve:
   • • Allow the breakfast bake to cool slightly before slicing.
     • Serve warm or at room temperature.

Serving Suggestions:

• • Enjoy a slice of the breakfast bake with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with a fresh fruit salad for a complete breakfast.

Cooking Tips:

• Make sure to mix the oatmeal and milk well and let it stand to ensure the oats are adequately softened.
• You can substitute dried apricots and cranberries with other dried fruits like raisins or dates if preferred.

Nutritional Benefits:

• • Oats provide a good source of fiber, which aids in digestion and keeps you full longer.

• Bananas are rich in potassium and vitamins, making them a great addition to a healthy breakfast.
• Almond flakes add healthy fats and a delightful crunch to the bake.

Dietary Information:

• • Vegetarian: Yes

• Gluten-Free: Can be made with gluten-free oats
• Nut-Free: Omit the almond flakes or substitute with sunflower seeds

Storage:

• • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat individual slices in the microwave for a quick and easy breakfast.