I have a new go-to breakfast or snack for my house. I found this recipe on someone’s Instagram account a few months ago and have since made it several times. I have no ideas who’s account it was or I’d be happy to give them credit. Such is the scoll life.
PRO TIP : Mix the dry ingredients and the “wet” ingredients together the night before in separate bowls. The next morning all you have to do is preheat your oven to 350 degrees and combine the wet and dry ingredients, then pour into a greased baking dish. I like to spray mine with coconut oil.
Ingredients:
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe bananas (mushed)
- 1.5 cups almond milk
- 1/4 cup smooth peanut butter (sub almond butter or cashew butter or any other nut butter)
- 2 tablespoons maple syrup
- 1 tablespoon flaxseed
- 2 teaspoons vanilla extract
Bake at 350 degrees for 30 min. Allow to completely cool before slicing and serving.
This recipe is really just a base and you can customize it however you want. Out of almond milk? Throw some regular milk in there. Don’t eat peanut butter? I like mine with cashew butter. You can even drizzle some on top when you serve it. This bake is even more delicious if you serve it with sliced banana and/or berries on top.
I also really love to add a scoop of the vanilla flavored Trader Joe’s protein mix to mine. Then you’re getting whole oats, protein, fiber, and more! Bam!
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