This healthy bread pudding is spiked with the comforting combination of bananas and oats! It’s refined sugar free, easily made gluten-free, and packed with fiber and protein. An easy and delicious make-ahead breakfast that’s perfect for those on-the-go mornings!
I’m super duper excited for today’s recipe. And you know it’s legit when I toss a “duper” in there.
Why? First, because it’s a breakfast recipe, and you guys know how much I love my breakfasts. Second, because I’m partnering up with the wonderful people over at Egg Farmers of Canada for the month of November, which means I can indulge my inner nutrition geek and talk to you guys about the goodness of eggs. Third because… well… just look at this deliciousness!
So here’s the part where I tell you that “this deliciousness” is a banana oat bread pudding that’s a family-friendly adaptation of my much-loved banana oat breakfast bake with some eggs tossed in for extra protein, vitamins (A, D, E), and minerals (iron, folate).
A lot of my breakfast recipes tend to be single-serve since I’m normally only cooking for myself and don’t like the idea of having lots of leftovers lying around, but I know that many of my readers have families to take care of, and that having healthy and portable breakfasts for their little ones is kind of a big deal.
Well, this just so happens to be a healthy and portable breakfast that’s perfect for those little ones. Or anyone, really.
Free of refined sugars and made with the wholesome goodness of whole grains, bananas, and eggs, this banana oat bread pudding is not only easy and convenient, but makes for a balanced breakfast that packs a nice protein punch alongside a good dose of fibre to keep you satisfied all morning.
Bread pudding is apparently a pretty popular dessert in different parts of the world, but we’re healthifying it and calling it breakfast here on Spoons because who doesn’t like eating dessert for breakfast? Especially when it’s packed with good-for-you ingredients without tasting overly healthy at all.
- 4 cups (~5.5 oz.) whole wheat or multigrain bread, cut into 1' cubes*
- 1 cup rolled oats
- 1 cup unsweetened vanilla almond milk
- 3 large eggs
- 2 medium ripe bananas, mashed
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 medium ripe banana, sliced thinly
- 2 Tbsp. coconut sugar
- Preheat oven to 350F and prepare an 8x8 baking pan by generously greasing it with oil or cooking spray. Set aside.
- In a medium-sized mixing bowl, whisk together milk, eggs, bananas, maple syrup, vanilla, and cinnamon until fully combined. Add bread cubes and oats, and let stand for 10 minutes, occasionally pressing down on the cubes to ensure they soak up the liquid.
- Transfer to prepared baking pan and top with banana slices, coconut sugar, and cinnamon. Bake for 45 minutes, or until bananas are golden brown and eggs have set.
- Remove from oven and allow to cool for 10 minutes before serving. Store leftovers in a sealed container in the fridge for up to 5 days.
What did you have for breakfast this morning?
What’s your go to grab-n-go breakfast?
Eggs have always had 14 important vitamins and nutrients including protein, iron and vitamin A. Natural goodness, brought to you by your local egg farmers.
For more information about the natural goodness of eggs, visit eggs.ca.
Disclosure: This post was brought to you by Egg Farmers of Canada via Mode Media Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Egg Farmers of Canada.