| 18 | 40 | 402 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 1 cup mashed | Banana (s) (packed) |
| 1/2 cup | Almond butter |
| 1/2 cup | Cottage cheese (1% M.F.) |
| 1 large egg | Egg white |
| 2 1/2 tbsp | Honey |
| 1 1/2 cup | Almond milk, unsweetened |
| 2 cup | Rolled oats- Gluten Free |
| 1 tbsp | Chia seeds, ground |
| 1 tsp | Vanilla extract, pure |
| 2 tsp | Cinnamon |
| 1/4 tsp | Nutmeg, ground |
| 1 1/2 tsp | Baking powder, gluten-free |
| 1/4 tsp | Salt |
| 1/2 cup mashed | Banana (s) (for sauce) |
| 1 cup | Almond milk, unsweetened (for sauce) |
| 1 tbsp | Almond butter (for sauce) |
| 1 1/2 tsp | Honey (for sauce) |
| 1/2 cup | Banana chips (crushed, for topping) |
1. Preheat oven to 350 F. Lightly grease a 8x8” baking dish with butter.
2. In a medium bowl, mix together the mashed banana, almond butter, cottage cheese, egg white, honey, and almond milk.
3. In a larger bowl, mix together the oats, chia seeds, vanilla, cinnamon, nutmeg, baking powder and salt. Mix the wet ingredients into the dry ingredients and transfer to the prepared baking dish.
4. Bake for about 25-30 minutes, or until a toothpick comes out with tacky sticky bits attached (you don’t want it to be dry, you want it to remain relatively moist). Allow the oatmeal to cool slightly before cutting into squares.
Almond Sauce and Topping:
Assembly:
Enjoy!
| Fruit | 0.4 |
| Grain | 1.9 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.4 |
