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
  • 50g cranberries
  • 50g dried apricots, chopped

• • 30g almond flakes
  • 1 teaspoon baking powder
  • Vegetable oil (for greasing)

Directions:

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: 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.