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This is a MAKE AHEAD Breakfast for the Non-“Morning Person”, and only takes 5 minutes to serve, heat, and eat. The combo of oats, banana, and a bit of peanut butter makes this a lightly sweetened, but hearty “casserole” made of stuff you probably have in your kitchen right now.
Full disclosure: I am NOT a morning person. I’m barely an afternoon person. (Fibromyalgia will do that do you.) This vegan Breakfast Bake is a perfect way to control my hangry a.m. existence, requiring the minimal foggy morning function possible.
Need a few more Breakfast Ideas?
(Most likely) No grocery shopping required:
This morning meal is easy to put together and uses everyday ingredients many of us have in our kitchen. There may be a couple with which some may be less familiar. Ever heard of Ener-g egg? You’ve probably seen its retro, 1970’s style box on the very bottom shelf of the baking aisle at your grocer store. It’s an egg substitute not just for vegans. I love to have it around because sometimes I’m out of eggs when I feel like baking and don’t want to run to the store. 1 box, priced from $5-$9 depending on where you buy it, provides enough for 113 “eggs”. Ener-g egg is a zero cholesterol option, keeps in the cupboards for months and months, and is completely flavorless.
Why Chia Seeds and not just Poppy Seeds?
Another less familiar ingredient to some may be the chia seeds. Nowadays you can find these little black beauties everywhere from Target to Whole Foods. They look like poppy seeds but don’t be fooled. Although small, they are mighty! Ha Ha. Chia seeds give a great little pop of texture and a wonderful punch of protein. They will soak up liquid in any recipe and turn a bit gelatinous. This makes them very useful when it comes to keeping a “bake” together. The Nutty Banana Breakfast Bake is slice-able and easy to serve.
I also love that it holds up well when reheated the next morning and doesn’t dry out. It’s lightly sweetened, perfect for us watching our sugar intake. The best part: I can make it the night before when I’m not as grouchy, and its ready to eat when I can barely function in the morning.
Great for “Picky Eaters”
A slice of this bake is a perfect neutral, blank pallet. You can top it with whatever floats your boat! Try a drizzle of agave as I did, or a spoonful of maple syrup, jam, or almond butter. If you are feeling a bit decadent try my hubby’s fave, a chocolate peanut butter called “Dark Chocolate Dreams” from Peanut Butter & Co. Oh! And it is kid friendly because that they can choose how to “customize” the flavor themselves. Substitute this for pancakes or frozen waffles in the morning and you’ll know they are getting good nutrition.
A Healthy, Nutritional Breakfast
An 8th of an 8×8 pan is hearty serving size and comes in at only 280 calories with nearly 7 grams of protein. Once topped with some almond butter that protein number will go up. Dietary fiber is very important to a healthy body and this portion provides 1/5 of the recommended amount for an adult woman, and 1/6 for a man. Make larger cuts if you’d like, this is just to give you an idea of its nutritional content.
(MAKE AHEAD & Vegan)
Nutty Banana Breakfast Bake
- 3/4 cup walnuts, rough chopped
- 2 cups old fashioned oats or quick cooking oats
- 3 tbsp chia Seeds
- 1 tsp baking powder
- .5 tsp salt
- 1/4 tsp allspice
- 1.5 tsp ener-g egg (or 1 tbsp Bob’s Red Mill Egg Replacer, or 1 flax Egg, or 1 egg)
- 2 tbsp warm water
- 1 cup mashed banana (about 2 medium)
- 3 tbsp agave
- 2 tbsp natural almond or peanut butter
- 1 tsp almond extract
- 2 tbsp coconut oil
- 1.25 cups milk (I like flax bc it adds extra protein)
Heat oven to 350°. Spray a, 8×8 square pan with baking spray and set aside.
- On a sheet pan lined with parchment, toast walnuts for 5 mins. Remove from oven and set aside.
- In a large bowl combing oats, chia, and next 3 ingredients through allspice. Whisk to combine and set aside.
- In a small bowl or cup, whisk together 1.5 tsp ener-g egg and warm water (or whichever egg substitute/egg you use to equal 1 egg). Set aside.
- In medium bowl combine “egg” mixture with mashed banana, agave, and the next 4 ingredients (through milk).
- Pour banana mixture into the oat mixture and stir to combine. Pour into prepared 8×8 pan and sprinkle with walnuts. Press nuts into the mixture just slightly.
- Bake uncovered for 30-35 minutes.
- Cool about 10 mins and serve warm. If making ahead, cool completely and refrigerate covered. Serve and heat individual square servings in the next morning.