I’ve been trying out cookbooks again - this week I’ve been enjoying Pretty Delicious by Alia and Radwa Elkaffas. There are loads of recipes I’d like to try, but I settled on one of the first ideas in the book, Baked Banana Bread Oatmeal.

It’s a great recipe, but I couldn’t help but make a few little tweaks here and there. For one, I didn’t have time to mash the bananas so I whirled them up in the mixer instead - and I omitted the butter and added a tad bit more spices, and topped with raspberries and a touch of honey.

To make these really healthy I’d leave out the chocolate chips…. but this is what I did:

2 cups old-fashioned rolled oats
1/4 cup brown sugar
1/4 cup whole yogurt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups milk
4 ripe bananas
1 egg
1 teaspoon vanilla
1/4 cup dark chocolate chips

Preheat oven to 350°

Spray a 11×7 or 8 x 8 square baking dish with cooking spray.
Add bananas to a stand mixer bowl in pieces and mix on low to mash up to a nice smooth consistency.
Add oats, brown sugar, yogurt, baking powder, cinnamon, nutmeg, salt, milk, egg, vanilla and blend on low then medium until thoroughly mixed - about 60 seconds.
Pour into prepared pan.
Top with dark chocolate chips.
Bake for 30-35 minutes or until the oatmeal is golden brown on top.
Slice and serve with raspberries.