I haven't made baked oatmeal in a long time. I liked it before, and I like that the texture isn't as gloopy as normally prepared oatmeal, though it takes too long to cook in the morning, not considering prep time. When I have a morning to spare (i.e., I don't mind waiting), though, I can take a bit longer to make a more complex breakfast.
When making this recipe, I wanted the flavors a bit more tropical, so I decided on toasted coconut and a caramelized banana topping. I also prepped the oatmeal part the night before and refrigerated it overnight, letting it come to room temperature as the oven heated. For other flavors, I browned some butter and added cardamom. Instead of whole eggs, I used egg whites because they were about to go bad. I'm hoping this helped the texture be a bit fluffier instead of packed, though I'm not sure. You can sub whole eggs if you're feeling like Gaston, but exclude the shell.
This baked oatmeal is filling, yet not entirely dense, making it the perfect breakfast or a filling snack. While it's traditionally baked in a baking dish, you could evenly divide the mixture between muffin cups for individual storage. Omit the bananas, maybe add crushed banana chips to the oatmeal (they'll soften overnight), wrap the oatmeal cups well, and freeze for longer storage.
I love it when recipes come out how you envisioned. As the weather continues to be crappy, I can pretend it's not and make foods with a more summery feel. At least my stomach will be happy.
Recipe after the jump.
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toasted coconut baked oatmeal with caramelized bananas
Recipe by Christina Provo
Prep this delicious breakfast the night before and pop into the oven the next morning for a deliciously wonderful spin on a breakfast standard.
2 1/2 cups rolled oats
2/3 cup shredded coconut, toasted (you can use either sweetened or unsweetened)
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon cardamom
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon coarse salt
3 tablespoons unsalted butter, browned and cooled
1/2 cup egg whites
3/4 cup applesauce
1 cup milk
1 1/2 tablespoons unsalted butter
2 tablespoons brown sugar
2 large bananas, sliced into 1/4 inch slices, on the bias
- Grease a 8x3-inch round baking dish, or something similar. In a medium sized bowl, whisk oats, coconut, brown sugar, baking powder, spices and salt together.
- Hand whisk egg whites in another medium sized bowl for about 6-8 minutes briskly -- egg whites should be between frothy and soft peak stage. Using the whisk, gently fold in the applesauce, then the butter. Slowly stream the milk in while continuing to whisk. Pour egg mixture into oat mixture and mix thoroughly to combine, then pour into prepared baking pan. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350°. Remove baking dish from fridge and let rest until oven heats. Once heated, bake for 35 minutes.
- Around twenty-five minutes into baking time, heat 1 1/2 tablespoons butter in a skillet over medium heat. When butter has melted, stir in 2 tablespoons brown sugar to melt. Carefully place in banana slices and lower heat to medium-low. Cook, carefully turning slices, for about 2 minutes. Remove from heat. Take oatmeal out from the oven and place banana slices, overlapping, on top in a circular style. Pour and spread any remaining sugar-butter remnants on top and bake for an additional 5 minutes.
- Remove dish from oven. Preheat broiler to high, with oven rack at the second-to-highest position. If there wasn't much brown sugar-butter mixture, sprinkle bananas evenly with enough granulated sugar to lightly coat. Broil until sugar has melted and slightly caramelized. Let rest for 5 minutes before serving.