A few weeks ago when I made the Baked Cranberry Almond Oatmeal Brent had made the suggestion of making a cinnamon banana version of it. There isn’t a banana bread out there that he doesn’t like and I have to agree. Of all of the breads out there, it has be one of my favorites. So, when he suggested it, I obviously thought it was a fantastic idea, and went to work on creating one.
I like it better than the cranberry almond, and others liked the cranberry almond better. I guess it really is up to your own taste. But the best part I think, is the fact that it is gluten free, so my youngest sister Bridget can enjoy it along with the rest of us. Now, the directions for each of them are the same so if you do like the pictures that go along with it…just head over to the Cranberry Almond.
|2 Cups Oats||1/2 Cup Chopped Almonds|
|2 Tablespoons Chia Seeds||1 Teaspoon Baking Soda|
|1 Cup Vanilla Yogurt||1/2 Teaspoon Vanilla|
|1 Cup Milk||1 Banana Chopped|
|2 Tablespoon Honey||1 Egg|
|1/2 Teaspoon Cinnamon|
1. In a bowl, mix the oats, almonds, chia seeds, baking soda and cranberries.
2. Add in the egg, honey, yogurt, milk and honey. Stir until consistent throughout.
3. Bake it at 350 degrees for approximately 40 minutes in a greased bread pan.
As soon as the edges as browned and the center looks cooked through, it is good to go. Really kind of a simple recipe but the outcome is fantastic. It’s really healthy and filling.
I’m not even going to lie, I enjoyed it with another latte.
Ever since Maggie introduce me to to them, I can’t get enough of it. They are light, and really not difficult to make. They get a bed reputation because the clean up is supposedly difficult and time consuming, but I don’t really find it tedious. I think it’s completely worth it to whip these guys up.
What are your thoughts on an at home latte??