Chef's Notes

Overripe bananas are put to good use in this breakfast recipe that's packed with fiber and is delicious served warm or cold.

Directions

1.Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment. Coat parchment with the cooking spray. In a medium bowl, mash the bananas until smooth (you should have about 1 cup).

2. In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt. Stir in bananas, milk, eggs, honey, and vanilla until well combined. Transfer to prepared pan and spread in an even layer, pressing down firmly with spatula. Bake 40-45 min., until set in center and edges are browned.

3. Transfer pan to wire rack. Cool completely. Using parchment, remove baked oatmeal from pan. Cut into 8 bars and tightly wrap individually. Refrigerate up to 4 days or freeze up to 1 month. Serve at room temperature, toasted, or warmed in microwave.

NOTE: To make these vegan, use plant-based milk, substitute maple syrup for honey, and swap out the eggs for ½ cup unsweetened applesauce.