My goal for this breakfast was to make something sweet and tasty without adding extra sugar (I think I’m over sugar – at least temporarily – after the great Christmas cookie extravaganza of 2010).  This dish totally hit the mark.  I love the flavors the corn muffin mix adds to the dish, too.


Ingredients (for a single serving):

  • 1 banana
  • 1/8 cup raw oatmeal
  • 1/4 cup whole wheat pancake mix
  • 1/4 cup corn muffin mix (I used Bob’s Red Mill)
  • Cinnamon to taste
  • 1/4 cup almond milk
  • 1/8 cup water
  • 1 egg white


  • Preheat oven to 375.
  • Grease mini casserole dish.
  • In a bowl, combine all ingredients except 1/2 the banana.
  • Use a spoon or fork to mash up the 1/2 banana in the mix.
  • Pour mix into casserole dish and slice rest of the banana on top.
  • Bake for 24 minutes or until firm.
  • Let stand for a few minutes and serve.
Healthy Tipping Point