All the delicious flavor of banana bread, but made with wholesome oats, pecans, and coconut oil for a healthy, filling breakfast!
Ingredients
1 cup
Pecans
(see note)
2 cup
Banana (s)
(mashed)
1 1/2 cup
Almond milk, unsweetened
(at room temperature)
2 tbsp
Chia seeds
(+ 6 T water to make "flax eggs")
2 tbsp
Applesauce, unsweetened
1/2 cup
Coconut oil
(melted and slightly cooled)
1/4 cup
Maple syrup
(pure)
1 medium
Pear
(diced into small pieces)
1 1/2 tsp
Vanilla extract, pure
2 cup
Rolled oats, dry
1 1/2 tsp
Cinnamon
(ground)
1/4 tsp
Salt
Instructions
Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray a 9 x 13-inch baking dish.
Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on a baking sheet.
Make the chia eggs by mixing 2 T of chia with 6 T of water in a small bowl. Wait a few minutes for it to "gel" while you mix the remaining ingredients.
In a large bowl, mix together mashed banana, milk, coconut oil, applesauce, maple syrup, and vanilla. Add the "chia eggs" when they are ready. Beat until smooth. Blend in oats, 1/2 cup toasted pecans, cinnamon, and salt; stir until mixture is well-combined.
Spread oatmeal into the prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow it to cool in the baking dish for at least 5 minutes before slicing. Serve warm with toasted pecans, maple syrup, or fresh fruit.
Notes:
Pecans can be expensive, so use whatever nuts you find on sale or omit them altogether. (I've omitted them and it still tastes great)!
Add a scoop of protein powder or nut butter for a nutritional boost.
