Banana Blueberry Baked Oatmeal

This recipe is perfect for a back to school morning.  Make it the night before and either bake it then, or bake it in the morning.  Double the batch and you can freeze leftovers as a easy grab-and-go breakfast during the week. 

Loaded with wholesome oats and flavorful bananas and blueberries, you are sure to enjoy this version of one of our favorite breakfasts!

Banana Blueberry Baked Oatmeal

Ingredients

• 1/2 C applesauce, unsweetened
• 1/2 C brown sugar (no need to pack this one)
• 1 egg
• 3 C oats (quick or old fashioned, or a mix)
• 2 tsp. baking powder
• Pinch of salt
• dash of cinnamon
• 1 C milk (add 1/4 C milk if you make the night before)
• Splash of vanilla
• 1/2 C fresh or frozen blueberries
• 1-2 medium bananas

Directions

In a large bowl combine 1/2 C applesauce, 1/2 C brown sugar and 1 egg.  Stir well.  Add in 3 C oats, 2 tsp. baking powder, a pinch of salt, a dash of cinnamon and 1 C milk.  If you are making this the night before and not baking it immediately, add an additional 1/4 C milk.  Stir in a splash of vanilla. 

Carefully stir in the blueberries.  Then, slice up your banana(s) into thin slices. 

Lightly grease a 9x9 glass baking dish and arrange 1/3 of the banana slices on the bottom of the dish. Pour half of the oat mixture over the top.  Then arrange 1/3 of the slices of banana over the top of the oats.  Top with remaining oat mixture.  Arrange bananas over the top. 

If you are baking immediately, place the baked oatmeal in an over heated to 350 degrees F and bake for 35-40 minutes until the center is set.  If you are not baking right away, cover and refrigerate overnight until you are ready to bake.  Place the pan in a cold oven and then turn the temperature on to bake and bake at 350 for 35-40 minutes until warmed throughout and the center is set. 

Serve warm, sliced or in a bowl with milk. 

Enjoy!  

This would also make a great after school snack cake!

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Oat Cakes with Caramelized Banana & Blueberries

These oat cakes are like baked oatmeal but made on the griddle.

The recipe comes from a colleague of mine, and they are so easy to make and downright delicious. 

Oat Cakes  - from Joy

Ingredients

• 3/4 C Old Fashioned Oats
• 2 T milk
• 1/4 C applesauce
• 1 egg
• 1/4 tsp. baking powder
• pinch of salt
• dash of cinnamon

Caramelized Bananas

• 1 medium banana
• 2 tsp. maple syrup

Directions

In a large bowl, combine the 3/4 C oats, 1/4 tsp. baking powder, pinch of salt and dash of cinnamon with 2 T milk, 1/4 C unsweetened applesauce and 1 egg.  Mix well. 

Allow the mixture to stand for 10-15 minutes for the oats to soften. 

Meanwhile, slice the banana and place into a lightly buttered skillet. 

Cook over medium heat along with 2 tsp. maple syrup for 3-5 minutes, then carefully flip.  Cook on the other side for an additional 2-3 minutes.  Then, turn the burner off and leave the bananas in the pan on the stove. 

When the oat mixture is ready, place 1/4 C of the mixture (I used a cookie scoop) onto a griddle pre-heated to about 350 degrees.  Flatten out the mixture a little bit with your ladle. 

Cook about 5 minutes and then flip, continuing to cook for 3-4 minutes until the cakes are golden brown. 

Serve topped with caramelized banana and blueberries. 

Enjoy!

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Whole Wheat Banana Rhubarb Bread

Thanks to a suggestion from a fellow foodie, I have a new favorite bread – banana rhubarb.

I never would have thought to put these ingredients together, but they are fantastic.  Sweet and tangy, lovely wrapped in a sweet bread. 

The bread is fairly healthy for you too using all whole wheat flour, Greek Yogurt, reduced sugar and only 1 full egg. 

Tasty and healthy – the perfect combination. 

Whole Wheat Banana Rhubarb Bread – Adapted from Mom

Ingredients

• 1/2 C sugar
• 1/4 C honey
• 1/3 C Greek Yogurt (slightly heaping)
• 1-2 medium bananas, mashed
• 1 egg + 1 egg white
• 1/2 tsp. vanilla
• 1 1/2 C white whole wheat flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• Splash of milk (if needed)
• 1/2 C chopped rhubarb

Directions

Cream together the 1/2 C sugar with 1/3 C Greek Yogurt (or applesauce).  Add in 1/4 C honey, mashed banana, egg and egg white and 1/2 tsp. vanilla.  Mix. 

Pour in 1 1/2 C white whole wheat flour, 1/4 tsp. salt and 1 tsp. baking soda.  Stir well. 

If batter is overly thick, add in a splash or two of milk (up to 1/4 C) to thin slightly.  The batter will be thick, but shouldn’t be like cement :) 

Stir in chopped rhubarb. 

Pour into a lightly greased 8-inch bread pan.  Sprinkle with coarse sugar if desired.

Bake at 350 for 50-55 minutes until a toothpick inserted in the center comes out clean. 

Serve warm or at room temperature. 

Remember to store your bread this way so that the top stays crunchy! 

Enjoy!

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Ingredient Spotlight: Bananas

This week, we’re talking bananas.  If we are lucky enough to end up with bananas that look like the photo above, we love to bake with bananas – our favorite recipes are below. 

Light Hawaiian Banana Bread – the banana bread from my childhood.  I have no idea why it’s called “Hawaiian” because there’s no coconut, pineapple or other tropical ingredients.  But, it is fantastic, and each serving has only 1.7g of fat! 

Fruit Kabobs – These are a super fun way to enjoy fruit all summer long for a BBQ.  Bananas make a great addition to this treat. 

Berry Banana Muffins – Likely our favorite way to enjoy bananas, wrapped up in this berry-filled muffin. 

Link up your favorite banana-based recipes today as part of the Ingredient Spotlight. 

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Banofee pie in a glass for Sweet Punch January 2012

To start this new year with a Sweet Punch, our team has selected Banofee Pie from Swapna's Cuisine. Banofee Pie is a traditional English dessert, made with pastry or crumbled biscuit base, topped with toffee, bananas and cream, layers and  layers of yumminess.  The layer which I loved the most in this dessert is toffee or  dulce de leche, I would even love to dulce de leche just as a dessert on it's own, straight from the can, well who  wouldn't  ; )

 I have made  a very few changes to this recipe, instead of serving it in a pie form, I served it in glasses.  A large portion of pie would be too much for two of us.  The other change is , unfortunately the cream was out of stock when I went for shopping, so I ended up making pastry cream, which tasted still good.  For  pastry cream recipe, please refer here.  Also one good thing about serving it in a glass is it doesn't require any setting time, it can be served immediately once made.  Thank you Swapna for giving us this yummy dessert.

Serves 2
Preparation Time: 20- 25 minutes

Ingredients:
Digestive biscuits-  5
Cocoa powder- 2 tsp
Butter- 1/2 tbsp
Condensed milk- 1 can
Banana- 1 sliced and mixed with a tsp pf lemon juice ( to avoid discolouration )
Pastry cream- 2 tbsp
Extra cocoa powder to dust it on top

Method:
Place the condensed milk in a large pan of water, the can should be completely immersed in water.  Once the water starts boiling, reduce the heat and let it simmer for two hours.  In the middle check the water level, if it's reduced fill it to immerse the can completely.  Remove the can from water bath and let it cool down.  Once cooled down, when you open the can, you have the irresistible dulce de leche which can be used for the recipe.
Place the biscuits inside a freezer bag and mash it with a masher or rolling pin until it looks coarse crumbs. Mix the mashed biscuits and cocoa powder in a bowl, melt the butter and pour it on top of the biscuits and mix it well.  Take two serving glasses, divide the biscuits equally between two glasses.  Top it up with slices of banana, then dulce de leche and finally cream.  Dust it  on top with cocoa powder and serve.

Sending this recipe to ABC series: Desserts ,Cooking Concepts: Chocolate Fest ,  Cook, Eat, Delicious Dessert hosted by Veggie Platter created by Raven , Chocolate Mela, Banana recipes , Chocolate Lover ,  Love lock with sweets hosted by Killer on the plate created by Vidhya of Sweet Karam and Kaapi

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