Maple Pecan Baked Oatmeal With Bananas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · vegetarian, gluten-free
736 cal
20g protein
92g carbs
32g fat
per serving · estimated
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups whole milk
- 1 large eggs
- 1/4 cup pure maple syrup
- 1 1/4 tbsp butter, melted
- 1/2 cup pecans, chopped
- 2 medium bananas, sliced
- 1 tsp each baking powder, cinnamon, vanilla, salt
Method (tap to check — screen stays awake)
- Heat the oven to 375F and butter an 8-by-11-inch baking dish.
- Stir the oats, pecans, baking powder, cinnamon, and salt together in a bowl.
- Whisk the milk, eggs, maple syrup, melted butter, and vanilla until the eggs are fully broken up and no yellow streaks remain.
- Lay two-thirds of the banana slices across the bottom of the dish, cover with the oat mixture, and pour the liquid evenly over the top.
- Tap the dish on the counter so the oats settle and arrange the remaining bananas on the surface.
- Bake 33 to 35 minutes, until the center is set, the top is browned, and the edges pull slightly from the dish.
- Cool 5 minutes; it firms up enough to cut into squares.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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