Hummingbird Baked Oatmeal
Ingredients
- 1 cup canned crushed pineapple in juice & drained very well
- 1 cup mashed bananas
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 3 cups milk
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 2 cups old fashioned oats
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch pan.
- In a large bowl, combine pineapple, banana, eggs, maple syrup and vanilla. Mix well. Add milk. Stir.
- Add remaining dry ingredients, cinnamon, ginger, nutmeg, baking powder, and oats. Mix well.
- Pour into 9x13 inch pan.
- Bake for 45 - 50 minutes, or until edges are golden brown and center is firm.
Notes
How-to-Use:
Athletes: Eat 2 - 3 squares of oatmeal and add a good source of protein. I highly recommend adding a container of vanilla bean greek yogurt or Skyr on top. Or, use these as a mid-morning or afternoon snack.
Healthy Eating: These are easily adjustable to our nutrition needs. One square, two squares, whatever you need! Be sure to pair this with a good source of protein for a balanced breakfast, like eggs, greek yogurt, cottage cheese, or a higher protein milk.
Kids: My kids favorite part is getting to drink the pineapple juice drained from the crushed pineapple. But, let them dress up their oatmeal however they want to engage them in their meal.
Other Thoughts:
- I haven't tried this in an 8x8 pan yet for two reasons. One is I wanted to try a thinner baked oatmeal that cooks more quickly. And two, the volume of ingredients is pushing the upper limit of an 8x8 pan. If you try it, let me know. I assume it will turn out more like a dense cake and need to cook for over 60 minutes like the OG Baked Oatmeal around here.
- Before I plugged and chugged the nutrition, we all only ate 1 of oatmeal - and we were all starving within an hour. Make sure you eat two! 1/6th of this recipe provides 220 calories, 5 gm fat, 40 gm carbs, and 8 gm protein.