2 ½ bananas, divided (2 mashed, ½ sliced for topping)
¾ cup plain Greek yogurt
1 tablespoon pure vanilla extract
2 cups milk
4 cups rolled oats
½ cup vanilla protein powder
1 tbsp cinnamon
½ teaspoon salt
¼ cup mini chocolate chips
Extra bananas for slicing on top
Instructions
Preheat the oven to 350°F and spray an 8×8 baking dish with nonstick oil spray.
In a large mixing bowl, mash 2 ripe bananas until smooth. Add the Greek yogurt, vanilla extract, and milk. Mix together until everything is well combined.
Stir in the rolled oats, protein powder, cinnamon, and salt. Mix until the oats are evenly coated with the wet mixture.
If you’re using mini chocolate chips, gently fold them into the mixture.
Transfer to the baking dish. Pour the mixture into the prepared baking dish, spreading it out evenly and top with a few extra banana slices.
Bake. Place the dish in the preheated oven and bake for 25-30 minutes, or until the oatmeal is set and golden on top. If you are re-heating for meal prep, be sure to only bake for 25 minutes to avoid over-cooking when you reheat.
Let the baked oatmeal cool for a few minutes before slicing it into 8 portions. Serve warm or at room temperature. If reheating, cover with a damp paper towel and microwave until warm or reheat in the oven.
Notes
Storage Tips:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap individual portions and freeze for up to 3 months. Simply reheat in the microwave for a quick breakfast!