2 cups old-fashioned oats (gluten-free, if needed)
1 cup unsweetened almond milk (or milk of choice)
2 large eggs (or flax eggs for a vegan option)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
Optional add-ins:
1/4 cup sugar-free chocolate chips
1/4 cup chopped nuts (e.g., walnuts, pecans)
1/4 cup dried fruit (unsweetened)
1 tbsp chia seeds or flaxseeds
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
Mix Wet Ingredients:
In a large bowl, mash the bananas until smooth. Add eggs, almond milk, and vanilla extract. Whisk to combine.
Combine Dry Ingredients:
In another bowl, mix the oats, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and stir until well incorporated.
Add Optional Mix-Ins:
Fold in your choice of mix-ins like chocolate chips, nuts, or dried fruit.
Bake:
Pour the mixture into the prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the oatmeal bake cool for 10 minutes before slicing. Serve warm or store in the refrigerator for up to 5 days. Reheat in the microwave as needed.
Customizations
Sweeter Option: If you prefer a sweeter bake, add a few drops of liquid stevia or monk fruit sweetener.
Nut-Free: Skip nuts or use sunflower seeds for crunch.
Vegan-Friendly: Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg).
Weight Watchers Points
This bake is very low in points, around 2–4 points per serving, depending on portion size and added mix-ins.
