Once I got home, it became something I would find myself thinking about and needing to recreate, but finding a healthier version was a little more challenging. A lot of the recipes I found sounded delicious, but they were either laden in a half a stick (or more!) of butter, or swimming in added sugar. I was sure there had to be a version out there that was a balance of both delicious and nutritious.
The variations for this recipe seem to be endless, though I have yet to change things up. Annie shared a number of variations that she has tried (peaches with raspberries, nectarines with blackberries, apples and cranberries) and enjoyed, so if blueberries and bananas aren't your cup of tea, you can mix this recipe up to suit your own tastes or pantry.
- 1 cup old fashioned rolled oats
- ¼ cup chopped walnuts or pecans, lightly toasted, divided
- ½ tsp. baking powder
- ¾ tsp. ground cinnamon
- Pinch of salt
- ¼ cup maple syrup
- 1 cup milk
- 1 large egg, lightly beaten
- 2 tbsp. unsalted butter, melted and cooled slightly
- 1 tsp. vanilla extract
- 2-3 ripe bananas, peeled and sliced ½-inch thick
- 1 cup blueberries (fresh or frozen), divided
Source: Annie's Eats, via The Curvy Carrot, adapted from Super Natural Every Day by Heidi Swanson