Getting my kids to eat something nutritious in the morning is more of a challenge every day. Most breakfast foods are not naturally allergy friendly. We have four of the top eight allergens in our family (and three more that are less common, although just as difficult to work around).

This recipe is super simple and I managed to make it in 25 minutes on a school morning.

6 ripe bananas – peeled and mashed
1T Cinnamon
3C Freedom Foods Gluten Free instant Oatmeal with berries (market district)
1C Raisins

I mashed it all together with my mix and chop for a chunky texture and scooped into my mini muffin tin with a small scoop. Fast, easy and contains the mess.

Bake at 350 for 15 minutes and let cool.
The bananas are very hot inside, so don’t do what I did and eat within the first 5 minutes.

The oatmeal in this mix is super refined and cooks quickly. These have a fantastic hearty texture and are secretly healthy for them. I won’t tell if you don’t.

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