This baked banana oatmeal with cinnamon and maple syrup is such a comforting breakfast for cold and wintry mornings, and tastes very similar to banana bread. I like to put a big dish of this in the oven before I take the dog out for his morning walk, and then when I return the kitchen smells incredible, with a warming breakfast ready and waiting. It takes 45 minutes in the oven, so can fit very well with a morning exercise routine or a read of the paper and a coffee at the weekend. If you store this covered in the fridge, it will keep for up to three days and can be reheated in portions – loosen with a little extra milk or almond milk if you like.
Provided that you use gluten-free certified oats, you can make this dish as a gluten-free option as well.
Preheat your oven to 170℃. In a bowl, use a fork to mash the bananas with the beaten egg. Add the maple syrup, salt and spices. I like to leave a few lumps of banana for texture, but you can make this as smooth as you like.
Pour the oats and sugar into an ovenproof dish of 15 x 24cm and combine. Add the banana mixture, and lastly the milk. Stir to ensure the ingredients are distributed evenly. Sprinkle a little extra Demerara sugar on top.
Bake in the oven for 45 minutes, until all the liquid has absorbed. Serve warm, with sliced fresh banana and maple syrup. Sprinkle with walnuts or pecans for some extra crunch if you like, and serve immediately.