This Banana Baked Oatmeal with Vanilla Chai Berry Syrup is the perfect transition breakfast from winter to spring. When the weather is still chilly, I like the idea of warm baked oatmeal instead of cold overnight oats if I want a make-ahead breakfast. You would never even guess that it’s refined sugar-free and dairy-free!
The banana baked oatmeal is adapted from this recipe, which I’ve made numerous times over the years. In an effort to lighten things up for spring, I substituted coconut oil for butter, pure maple syrup for brown sugar, almond milk for regular milk, and added an extra banana to keep things moist. (Sorry, I know some people can’t stand that word, but how else can I describe it??) I was pleasantly surprised by how well it turned out! You can easily portion the oatmeal into flavorful little breakfast squares to have all week long.
For the fruity sauce on top of the oatmeal, I tossed some raspberries and blackberries into a pan with a pinch of salt, a hint of vanilla bean paste, and a drizzle of pure maple syrup. You may recall I’ve really gotten into chai this past year. I was drinking chai tea, and instead of a splash of water, I decided to pour a little of the tea in the fruit sauce. It added a delicious bit of spice!
Want to hear something really embarrassing? I probably shouldn’t tell anyone this, but I’ll tell you because we’re friends.
I found out last week that the chai lattes I’ve been drinking from coffee shops all fall and winter don’t even have any coffee in them. DUH. IT’S TEA. This is obvious, of course. I’d like to say my excuse is that I didn’t even start ordering coffee drinks regularly until last year. The only caffeinated drinks I’ve really tried are espressos, cappuccinos, and chai tea lattes. I just assumed the chai tea latte also had a shot of espresso or something in it?
….And now you’re wondering why you’re not the one running this food blog, right?
You make a good point. Good thing you’re here!
Banana Baked Oatmeal with Vanilla Chai Berry Syrup
|Prep:||Cook:||Yield: serves 4 to 6||Total:|
Make this tasty refined sugar-free and dairy-free banana baked oatmeal with warm chai vanilla berries to enjoy for breakfast all week long!
- For the baked oatmeal:
- 2 cups old fashioned oats
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1 large egg
- 1/4 cup pure maple syrup
- 1 cup unsweetened almond milk (plus more for serving, if desired)
- 2 tsp. vanilla bean paste or pure vanilla extract
- 3 Tbsp. coconut oil, melted
- 2 ripe bananas, mashed
- For the berry syrup:
- 6 oz. fresh raspberries
- 6 oz. fresh blackberries
- 1/4 cup fresh, strongly brewed chai tea
- 1 tsp. vanilla bean paste or pure vanilla extract
- 1/4 cup maple syrup
- pinch of sea salt
- Preheat the oven to 375 degrees F. Spray an 8x8 dish with non-stick cooking spray. (I used a coconut oil non-stick cooking spray!)
- In a large bowl, mix together the oats, baking powder, salt, and cinnamon.
- In another bowl, beat the egg. Add in the banana and mash it together. Whisk in the vanilla, coconut oil, and almond milk. Stir the liquid mixture into the oat mixture.
- Bake for 30 - 35 minutes, until the edges are golden and a toothpick inserted in the middle comes out clean.
- For the berry syrup, combine all of the ingredients together in a saucepan. Simmer over low heat until the berries become syrupy, about 10 minutes.
- Serve the oatmeal and the berry syrup warm, with a splash of almond milk and any other garnishes you like. (I used coconut flakes and chia seeds!)
Baked oatmeal recipe adapted from How Sweet Eats
But trust me, this is delicious.