The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Carrot & Caramelized Banana Oat Bomb!

with 4 comments

Iron Skillet Oat Bomb

I got the idea from these geniuses, who in turn got it from this brilliant gal with a blog. They all used canned pumpkin to make this recipe. The can of pumpkin I had expired May of 2010, so I was out of luck on that front. I decided to grate up some carrots and add a little yogurt to the mix. Also, I caramelized my bananas in the same iron skillet I baked this glorious dessert/breakfast in.

I portioned out the oat bomb into 8 different little containers as to grab it quickly in the morning on our way to work. That’s four days of breakfast for both of us on the cheap and sweet! But since I made this dish at night I transformed it into the base of a delicious dessert for my boyfriend. Here’s the oat bomb in a fancy party dress. Old oat bomb really cleans up well! ->

Oat Bomb & Ice Cream

I really recommend using greenish bananas for this baked oatmeal dish. I should have followed the original recipe but I’m going with what I have in house. The bananas I had in my kitchen were just about turning brown. I have to be honest, when I took the oat bomb out of the iron skillet it was just about the most unattractive thing I’ve ever baked. As the infamous Channel Bowl once wrote on their white board, “food doesn’t have to look pretty to taste good”.


1 Tbsp unsalted butter
2 large yellow-green bananas, sliced
1 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1 tbsp honey
1 tsp molasses
2 cups old-fashioned rolled oats
1/4 cup raisins, chopped finely
1/4 cup dried apricots, chopped finely
1/2 cup pecans, chopped
1/4 cup honey
1 tsp baking powder
1 cup of grated carrots
1 cup of low-fat plain yogurt
1 tbsp milk or cream
1 large egg, lightly beaten
1 tsp vanilla


– Preheat oven to 375
– Melt butter in an iron skillet
– Add in the sliced bananas and cook for 2 minutes, gently stirring every now and then. Add cinnamon and 1 tbsp honey, let mixture boil & thicken for about 30 seconds.
– Take bananas off heat and set aside.
– In a medium bowl, mix together oats, apricots, raisins, pecans, larger portion of honey, baking powder, and spices,
– In a separate bowl whisk egg, milk or cream, add carrots, yogurt, and vanilla.
– Combine dry and wet ingredients, stirring well and adding to the top of banana bottom layer.
– Bake for 35 minutes
– Allow 5 minutes to cool before serving

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Written by Patrice Helmar

January 3, 2011 at 10:15 pm

4 Responses

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  1. The awesome thing about this recipe is how flexible and forgiving it is — it’s like a really great boyfriend or girlfriend, in that regard. Your version sounds yummy!

    jess s

    January 3, 2011 at 10:27 pm

    • but i still might have tried the pumpkin….

      jess s

      January 3, 2011 at 10:27 pm

  2. Thanks Jess! It was great this morning for breakfast. The pumpkin failed the smell check otherwise it would’ve definitely been the star of the show. The carrot/yogurt combo was pretty amazing, but I don’t think it had the same binding quality.

    Margot Tenenchop

    January 4, 2011 at 9:24 am

    • I really like the idea of adding carrots to breakfast. Sort of like carrot cake but a lil healthier.


      January 5, 2011 at 4:40 pm

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