Banana Walnut Baked Oatmeal
Slice-and-serve baked oatmeal loaded with ripe bananas and crunchy walnuts. Make one pan on Sunday and enjoy warm, satisfying breakfasts all week long.
PROTEIN 8g
CALORIES 282
P:E RATIO 2.8
TIME 45m
YIELD 6
P:E 2.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 cups old-fashioned rolled oats CARB BASE
2 ripe bananas, mashed FLAVOR
1/3 cup chopped walnuts FLAVOR
2 cups whole milk DAIRY
2 large eggs 8G PROTEIN
1/4 cup maple syrup FLAVOR
2 tablespoons melted butter DAIRY
1 teaspoon vanilla extract FLAVOR
1 1/2 teaspoons cinnamon FLAVOR
1 teaspoon baking powder FLAVOR
1/4 teaspoon salt FLAVOR
MEAL PREP LOGISTICS
- Storage: Store individual portions in airtight containers in the fridge for up to 5 days, or freeze wrapped in foil for up to 3 months.
- Batching: Use overripe bananas for the best natural sweetness — freeze spotted bananas until you have enough.
- Reheat: Microwave a single portion for 90 seconds, or reheat in a 350°F oven for 10 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02
HIGH HEAT SEAR
In a large bowl, combine oats, baking powder, cinnamon, and salt.
03
VEGGIE STEAM-SAUTÉ
In a separate bowl, whisk together milk, eggs, maple syrup, melted butter, vanilla, and mashed bananas.
04
THE ASSEMBLY
Pour the wet ingredients into the dry ingredients and stir until combined. Fold in half the walnuts.
05
STEP 5
Pour the mixture into the prepared baking dish and top with remaining walnuts.
06
STEP 6
Bake for 35 minutes until the top is golden and the center is set.
07
STEP 7
Let cool completely, then slice into 6 portions and store in individual containers.