Streusel-Topped Baked Banana Oatmeal

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Heart-healthy Hodgson Mill Thick Cut Rolled Oats with bananas and brown sugar, topped with a layer of buttery flax, chia seed, and walnut streusel. The topping becomes a golden-brown, crunchy delight in the oven, like a bakery-style banana muffin.



Bring the milk, sugar, vanilla and pinch of salt to a boil in a large saucepan over medium-high heat. Add the oats, turn the heat down to low and simmer for about 3 minutes or until the oatmeal begins to thicken. Once thickened (not all of the milk will be absorbed) remove the pan from the heat and stir in the diced banana. Cover and set aside. 

In a small bowl, combine the brown sugar, flour, Flax Chia Blend and cinnamon. Mix well. Add the butter and using a pastry blender, two forks or your fingers, cut the butter into the sugar mixture until it resembles coarse, pea-sized crumbs. Stir in the walnuts and set aside.
Spoon the cooked oatmeal into an 8x8-inch buttered baking pan. Sprinkle the butter/sugar streusel over the top of the oatmeal and bake in a 400°F oven for 10 to 15 minutes or until the topping is golden brown. Remove the oatmeal from the oven and set it aside to cool for a few minutes. Scoop the warm oatmeal into individual bowls and top with milk, if desired.

Notes: Hodgson Mill Whole Wheat Pastry Flour or Whole Wheat Flour can be substituted for the All Purpose White Flour if preferred.

Makes 4 to 6 servings Print this Recipe

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