Banana bread meets oatmeal in this perfect quick breakfast or pre-workout snack. Simply heat and eat. Or wrap up a piece and take it to work. The key to cooking low-FODMAP fruit-based recipes is the amount of fruit per serving. This uses ½ banana per serving and no added sweeteners. I love serving it with a dollop of almond butter for added protein. See below for even more delicious options.
3 large ripe (with lots of brown spots) bananas (about 1 1/2 cups)
1 cup milk (lactose-free milk, almond milk, or coconut milk)
2 teaspoons vanilla extract
1 1/2 cups gluten-free rolled oats
¼ cup pecans
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon coconut oil
- Preheat oven to 350 degrees.
- Mash bananas with a potato masher or fork.
- Add in egg, milk & vanilla and stir well to combine.
- Add oats, pecans, cinnamon, baking powder, and baking soda then stir well to combine.
- Let the mixture sit for about 15 minutes to allow the oats to soak up the liquids.
- Grease an 8"x8" or 8" x 11" baking dish with coconut oil.
- Pour your mixture into the baking dish and bake for 40 - 45 minutes or until cooked through and golden on top.
Swap pecans for almonds or walnuts.
Drizzle a warm slice with a teaspoon of maple syrup for added sweetness.
If you are not lactose intolerant, replace ½ cup of milk with greek yogurt for added protein.