Monkey Bread Baked Oatmeal
As soon as the weather turns cooler… and this is California so 60ish is cooler to me. I start to crave oatmeal in the morning. And in particular I love the hearty Steel Cut Oats. Only problem is they take forever to cook in the morning.
Then I saw a recipe on OH She Glows a fabulous vegan recipe blog for baked oatmeal… and it was like Ah Ha! I prebake eggs for the mornings in little ramekins why not oatmeal?
The recipe she had posted was actually from another site for pumpkin pie baked oatmeal. Which I will definitely try as soon as I have some pumpkin on hand. Love that it would make a super nutritious breakfast.
But I had way overripe bananas, coconut and dark chocolate chips. I used to listen to Gayle King everyday in my last car that had XM radio. She loves her food and often talked about Monkey Bread… which I’ve never actually had but this is what I imagine should go in it. Healthy style of course!
2 cups steel cut oats
1/2 cup ground flax seeds
1 tsp baking powder
1/2 tsp salt
2/3 cup mashed rip banana (about 2 bananas)
1 1/2 cups non dairy milk (I used unsweetened coconut milk)
1/2 cup egg whites + 1 egg beaten
Sweetener to taste (I used approx. 2 Tbs. agave + 1 Tbs. coconut sugar)
1 Tbs. vanilla extract
1 tsp. cinnamon
1/2 cup unsweetened shredded coconut
1/4 cup dark chocolate chips
Pre heat oven to 350 degrees F. Spray pan with oil. Mix oats, spices, salt, baking powder and flaxseed in a bowl. Mix pumpkin, milk, sweetener and eggs in another bowl. Combine all ingredients together and stir well.
Pour mixture into 8 x 8 inch baking dish.Sprinkle top with extra coconut and sugar. Bake approx. 20 minutes, until cooked through.
Cut into 8 pieces. Enjoy topped with nondairy milk or yogurt, immediately or store in airtight container in the fridge and reheat in the morning.