The other day I was cleaning out my pantry and realized I have a GIANT bag of oats from TJ’s that have been there awhile. I’m out of my “oatmeal for breakfast” phase right now so I thought… “what better way to use these up than to make some bread?”
Because let’s be honest, bread is almost always the answer to my problems.
So after browsing around on Pinterest for a few hours (that’s what Sundays are for, right??), I came across this recipe for Banana Oatmeal Muffins from Debbie Reichert Fitness. It seemed easy enough so I decided to try it out.
And then I realized I don’t own a muffin pan…
Apparently it got lost in my move and I only just noticed this today. Ugh! Sooooo plan B: use my loaf pan instead and make this into a quick bread.
It turned out delicious! I definitely should’ve used riper bananas but I’m impatient and can’t wait for them to ripen. So mine had some chunks that didn’t blend but I actually liked that part. It tastes like a combination of banana bread and baked oatmeal. I’m definitely not complaining. And it’s gluten-free, vegan, dairy-free… all of that. So it’s absolutely healthy! Perfect for weekday snacks and breakfasts 🙂
Gluten free banana oatmeal bread
Adapted from this recipe at Debbie Reichert Fitness.
Ingredients:
- 2.5 cups quick oats
- 1 cup plain Fage greek yogurt
- 2 ripe bananas
- 2 TBSP ground flax seed
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1/4 cup honey (I lessened the amount of honey… feel free to add more or sub in regular sugar!)
- Optional: chocolate chips, nuts, any kind of mix-ins (I forgot chocolate chips before I put it in the oven… so mad at myself!)
1. Preheat oven to 350 degrees F.
2. Pulse oats in food processor until ground up. In Debbie’s recipe, she adds the remainder of the ingredients to the processor and blends them all together. However, my food processor is really tiny and they wouldn’t all fit! So I mixed the dry ingredients first, then the wet and then mixed everything together. Bascially, just mix ALL the ingredients together until a batter is formed.
3. Pour into a greased loaf pan. Bake for 20-25 minutes or until set.
4. Let cool and enjoy. Or eat it warm like I did! This would be great topped with nut butter too 🙂
the well-bread baker 
I looooove banana bread! Adding oats is simply genius for great texture and flavor. I also have a huge ol’ bag of oats in my pantry from my “oatmeal for breakfast” days so I better get on them to whip something up!
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Yes! I was surprised that this turned out so well with no flour. The oats get ground up into “flour”. It was really cool!
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