Thursday & Friday, June 12 & 13th, the Kindle version of Oats Gone Wild
It is 75+ recipes for plant-based oatmeal, half which are stove top and half are baked oatmeal. Baked oatmeal is great for summer. Make a big batch and eat all week – and only heat up your kitchen once. The recipe below is one my favorites from the book, as it makes individual bowls. Easy serving!
Banana Bread Baked Oatmeal (Page 83)
Ingredients:
- 1½ cups old-fashioned oats
- 2 Tbsp dark or semi-sweet chocolate chips
- 2 Tbsp finely sliced honey almonds (see below)
- 1 tsp ground cinnamon
- 2 4-ounce jars stage 2 baby bananas, preferably organic, or ¾ cup mashed ripe bananas
- ¾ cup unsweetened coconut milk beverage
- ¼ cup raw almond butter
- ¼ cup raw honey, raw agave or maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Directions:
Preheat oven to 375° and place 4 oven-safe dishes or ramekins on a baking sheet (or use a muffin tin if you have none). Light oil dishes.
Mix the dry ingredients together in a large bowl. Whisk the wet in a medium bowl, add to dry and stir. Let sit for 5 minutes, then divide between the dishes.
Bake for 20 minutes.
Serve warm or refrigerate for later. Reheat for a minute in the microwave.
Serves 4.
I made these beauties & loved every bite, my hubby agreed with me! A warm tasty breakfast! x