toasted coconut baked oatmeal with caramelized bananas

I haven't made baked oatmeal in a long time. I really enjoyed it the last time I made it, especially the texture. Unlike regular oatmeal, the texture is more like a soft oatmeal bar rather than an Oliver Twist-like porridge, although it's not something I make often because it requires a little more foresight. When I have a morning to spare, though, I can take a bit longer to make a more complex breakfast.

When making this recipe, I wanted the flavors to be more tropical than the fruit typically stirred into a bowl of oatmeal, so I decided on toasted coconut and a caramelized banana topping. For other flavors, I browned some butter and added cardamom. Instead of whole eggs, I used egg whites so that it wouldn't be too dense. You can sub whole eggs if you're feeling like Gaston.

This dessert-like baked oatmeal is filling, yet won't sit like a brick in your stomach, making it the perfect weekend breakfast. While it's traditionally baked in a baking dish, you could evenly divide the mixture between muffin cups for individual storage. Omit the bananas, maybe add crushed banana chips to the oatmeal (they'll soften overnight), wrap the oatmeal cups well, and freeze for longer storage.

I love it when recipes come out how you envisioned. As the weather continues to be crappy, I can pretend it's better by making dishes with a more summery feel. At least my stomach will be happy.

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toasted coconut baked oatmeal with caramelized bananas
Recipe by Christina Provo

You can also prep this delicious breakfast the night before and pop it into the oven the next morning.

Serves 5-6

ingredients ~

2 1/2 cups rolled oats
2/3 cup unsweetened flaked coconut, toasted
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon cardamom
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon coarse salt
3 tablespoons unsalted butter, browned and cooled
1/2 cup egg whites
3/4 cup applesauce
1 cup milk
1 1/2 tablespoons unsalted butter
2 tablespoons brown sugar
2 large bananas, sliced into 1/4 inch slices, on the bias
Granulated sugar

directions ~

1. Preheat oven to 350°. Grease a 8x3-inch round baking dish, or similar dish with tall sides. In a medium sized bowl, whisk oats, coconut, brown sugar, baking powder, spices and salt together.
2. Beat the egg whites until stiff peaks form. In a separate bowl, whisk together applesauce, milk, and browned butter. Add oat mixture and mix thoroughly to combine, then gently fold in beaten egg whites. Pour into prepared baking pan. Bake for 30 minutes
3. Twenty minutes into baking time, heat 1 1/2 tablespoons butter in a skillet over medium heat. When butter has melted, stir in 2 tablespoons brown sugar to melt. Carefully place banana slices in skillet and lower heat to medium-low. Cook, carefully turning slices, for about 2 minutes. Remove from heat. Take oatmeal out from the oven and place banana slices, overlapping, on top in a circular style. Pour and spread any remaining sugar-butter remnants on top and continue baking for remaining 10 minutes.
4. Remove dish from oven. Preheat broiler to high, with oven rack at the second-to-highest position. Sprinkle bananas evenly with enough granulated sugar to lightly coat. Broil until sugar has melted and slightly caramelized. Let rest for 5 minutes before serving.