Banana bread baked oatmeal made with a few pantry staples like oats, almond milk, ground flax, and ripe bananas.serving at brunch.
Ingredients
2 cup
Rolled oats, dry
(rolled)
2 tbsp
Flaxseed meal (ground)
(ground)
1 cup mashed
Banana (s)
1 1/4 cup
Almond milk, unsweetened
1 tsp
Baking powder
1/2 tsp
Vanilla extract, pure
1/4 tsp
Cinnamon
1/4 tsp
Salt
(sea)
1/4 cup
Collagen peptides
(optional)
1/3 cup
Walnuts
(chopped)
Instructions
Preheat the oven to 375F. Lightly grease an 8x8 (or similar - I use a smaller 7.5x5 Stuab baking dish) baking dish with avocado or coconut oil.
Mix together the oats, ground flax, baking powder, cinnamon, and salt. Add in the mashed banana, almond milk, vanilla and collagen peptides (if using). Mix until combined. Let stand for about 5-10 minutes so the oats and flax have time to absorb some of the liquid.
Pour the mixture into the baking dish and top with the chopped walnuts. Place in the oven for 40-50 minutes. The larger your baking dish the less time it will take for the oatmeal to set. Check after 35-40 minutes. It’s ready when the top starts to brown and the middle is set. You can test this by poking the center with a toothpick or knife. It will come out clean when it’s ready. Remove and let cool for 15 minutes before serving.
Serve with a splash of milk or top with yogurt or nut butter of choice. Store leftovers in an airtight container in the fridge for 4-5 days.
