Baked Banana Oatmeal

I have recently taken up a weekly yoga class taught by one of my besties, Marci. It has been a highly beneficial activity to prepare my body once again for childbirth- and where I can, for 1 hour, focus with desperate concentration on not passing any gas (which I have in abundance at this time) in that oh so very, very quiet room. It has also been a special opportunity for Josh at home with the children to discover that it is, indeed, possible to happen upon a destroyed library book-and to then discover the guilty party with his entire body inside the guinea pig cage covered in shavings, EVEN THOUGH HE HAD TURNED A KID MOVIE ON.
Since I'm practically a health nut now (on Thursdays for several hours), I decided to try a baked oatmeal recipe. We all loved it- even Josh, who normally detests oatmeal. This is super hearty, and the little bit of streusel on top really makes it delish!

Baked Banana Oatmeal
Serves 6
source: adapted from http://thefrugalgirls.com


For the Oatmeal:
2 1/2 cups oats
2 1/2 cups water
3 Tbl. brown sugar
2 tsp. vanilla
1 Tbl. cinnamon
2-3 bananas


For the Topping:
2 Tbl. oats
2 Tbl. brown sugar
1 Tbl. flour
2 Tbl. butter, softened


Optional Serving Additions:
milk 
whip cream
honey


Directions:
Preheat oven to 350 degrees
Combine first 5 ingredients for the oatmeal in a large mixing bowl. Slice the bananas, and fold into oatmeal. Pour the oatmeal into a casserole dish (I used an 11x7 baking pan).
Bake in the oven for 30 minutes.
Meanwhile, make your topping: mix the oats, brown sugar, and flour. Using your fingers, add the softened butter. Mix until crumbly.
Remove oatmeal from the oven, and sprinkle on the topping. Bake an additional 30 minutes, or until topping begins to brown.
Serve with desired serving additions.
*If you would like to bake this the night before, refrigerate overnight-then heat in the oven at 325 degrees for 20 minutes.

I can't tell you how much Guinea loves Carson....and that is because she doesn't.