I love breakfast.
First, I love that breakfast comes with coffee. But I also love that breakfast comes in so many different forms; savory, sweet, muffins, breads, pancakes, toast, waffles, omelette, croissant, hash, scrambled, poached, over easy, biscuit, gravy, bacon, sausage, doughnut, scone, bagel, fritter… someone stop me before we all get hungry and run to the kitchen! I also love that breakfast can be served for dinner, this working mom’s solution when I really need to go to the grocery store but can still feed my family if I have eggs and milk in the fridge.
Most weekends, I pull out my mixing bowls while I am heating the water for my French press. Then I decide if I want to make pancakes, banana bread, blueberry or pumpkin muffins. This weekend I made pumpkin muffins, remind me to share my recipe next week, even my pickiest eater decided to taste one and he liked them!
Since I don’t have time (or the room in my waistband) to bake on weekday mornings, I love recipes that I can make in advance. I also like knowing I have made my kids a healthy, homemade breakfast before they go off to school. This recipe for Banana Chocolate Chip Baked Oatmeal has quickly become one of my favorites, since it is quick to throw together and bake while I meal prep on Sunday afternoons. It has rolled oats mixed with mini chocolate chips, banana slices and chopped walnuts so it is healthy and kid-friendly. Although speaking from experience, you may want to leave out the walnuts if you have picky kids.
- 2 cups rolled oats (not quick oats)
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup walnut pieces
- 1/3 cup mini milk chocolate chips
- 2 cups milk
- 1 large egg
- 3 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 2 ripe bananas, peeled, 1/2-inch slices
- Preheat your oven to 375°F and coat the 13 x 9 inch baking dish with cooking spray.
- In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, and half the chocolate chocolate chips. In another large bowl, whisk together the milk, egg, butter and vanilla extract.
- Add wet ingredients into the dry ingredients and mix well, then carefully fold in banana slices.
- Pour oatmeal mixture into prepared baking dish and top with remaining walnuts and chocolate chips.
- Bake for 35 to 40 minutes or until the top is golden brown. Remove from oven and allow to cool for 5 minutes before serving.
This recipe has been my go-to recipe for busy weeks but is also great for brunch or big family breakfasts. If I am serving it for brunch, I bake it in a 9×13 glass casserole dish serve it warm from the oven. If you are making it in advance, allow to cool completely then store covered in the refrigerator (for up to 5 days). Since it tastes best warm, heat each serving in the microwave for about 45-60 seconds before serving.
What are your go-to recipes for your family? Do you make breakfast for your kids in the morning?
This post is part of the Write 31 Days series that I am participating in during the month of October. Every day I am sharing Wellness Tips for Working Moms and you can find all the related posts here. #write31days