When I was a kid, there was this banana foster ice cream that was not safe around me. Seriously, no gallon left behind kind of situation. It was delicious! Creamy, rich, packed full of flavors including salty caramel, banana, and rum…
I made that into oats. YOU’RE WELCOME!
I would be doing an injustice if I didn’t tell you that about half of these oats ended up being dredged in coconut whip to up the creamy factor even more. Not mandatory but pretty dang delicious…
I had made Minimalist Baker’s Coconut Whipped Cream recipe earlier in the week and *needed* to use it up. Sue me. If you have some spare time (make some), whipped up her recipe as well to get your delicious on!
The plus side to these oats? They are perfect for meal prep! I baked two of them on the same day because hi, recipe testing isn’t always super glamorous, so I had plenty of leftovers. I simply popped them in an airtight container and they kept the entire week!
To keep get this recipe to have a rich caramel flavor, I used D’vash Organics Date Nectar which has a slight caramel flavor already BUT when you heat it up, it’s straight caramel sauce. I swear, don’t just trust me. Do it yourself and thank me later.
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Banana Foster Baked Oats
These baked oats only take 35 minutes to make and will feed you for the whole week!
- 2 cup GF Oats
- 1 cup Almond Milk
- 1/2 cup Egg Whites
- 1 whole Egg
- 1/4 cup Cashew Butter
- 3 tbsp Date Syrup divided //alt use coconut sugar or honey
- 1 tsp Cinnamon
- 1/2 tsp Rum Extract //alt use vanilla extract
- 1/2 tsp Salt
- 3 medium Bananas divided, 1 mashed + 2 sliced
- 1 tsp Coconut oil
Preheat your oven to 350 degrees F. Grease a cast iron skillet, baking dish or pie pan with coconut oil and set aside.
In a medium bowl, stir together the oats, milk, egg white, egg, cashew butter, 2 tbsp of date syrup, cinnamon, rum extract, salt, and 1 mashed banana.
Pour the mixture into your greased dish and spread it out evenly with a spatula.
Bake for 30 minutes.
While the oats are baking, add the two sliced bananas and coconut oil to a small saucepan over medium-high heat. Cook the bananas until they are soft and started to brown- about 3 minutes.
Turn the saucepan off, add in the tbsp of date syrup to the bananas and leave the pan on the hot (but turned off) burner until the date syrup starts to bubble. Remove the pan from the heat and set aside until the oats are ready.
Once the oats are baked, cut them into 6 pieces before topping each slice with a little bit of caramelized bananas and serve.
* this recipe is great for meal prep! It will last up to 5-6 days in the fridge if kept in an airtight container.
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