Thursday, June 7, 2012

Recipe: Banana Oatmeal Crisp

The holiday season brings with it brunch events and breakfast with family while opening presents under a big tree. This easy recipe is the perfect vegan-friendly item for your buffet as well as a healthy (well, healthier) replacement for the obligatory high fat donuts and coffeecakes. Just be sure to make enough for everyone!

This recipe is also ideal for those whose New Years’ resolution will be to eat breakfast during the week. You can prepare it the night before and refrigerate it, then reheat for approx. 5 minutes.
Mise en Place:

1½ c quick-cooking oats (or 4 packets of instant oatmeal- any flavor is OK)

½ c all-purpose flour

1 tsp baking powder

½ tsp ground cinnamon

½ tsp salt

½ vegan brown sugar (or ½ vegan sugar mixed with ½ T molasses)

¼c vegan margarine, softened

1 banana, mashed

{we never manage to get a picture of this- we can barely wait for the

baking dish to get all the way out of the oven before we start eating it}

Preheat oven to 350˚F.

In a large bowl, stir together oats, flour, baking powder, cinnamon and salt.

In a small bowl, cream together brown sugar and margarine with a dinner fork, then add mashed banana. It’s OK if the banana is a bit chunky.

Add the brown sugar, margarine and banana mixture to the dry ingredients (this is key if you don’t want flour and oatmeal all over the place) and stir with a dinner fork until just blended.

Press the mixture into a greased 9X9” glass baking dish.

Bake 30 minutes at 350˚F, until knife inserted comes out clean.

Allow to cool slightly before cutting (if you can wait that long).

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