Baked Banana & Almond Butter Oatmeal
Active Time: 20 minutes / Cook Time: 20-30 minutes / Total time: 35-45 minutes
Makes 2 generous servings*
- Coconut oil, for the baking dish
- 1 cup old-fashioned rolled oats (NOT quick or instant oats)
- ½ teaspoon aluminum free baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup almond milk, plus more as needed
- ½ large egg, lightly beaten (save the rest of the egg to add to tomorrow’s breakfast!)
- 1 medium banana, half of it mashed, the other half sliced
- 1 ½ tablespoons almond butter, (OR sunflower seed butter) divided
- 1 ½ tablespoons pure maple syrup, divided
- ½ teaspoon vanilla extract
- ¼ cup chopped toasted almonds**
- Preheat oven to 375°F. Lightly oil a 1-quart baking dish.
- In a large bowl, combine the oats, baking powder, salt, and cinnamon.
- In a large measuring cup or medium bowl, whisk together the milk, ½ an egg, mashed banana, 1 tablespoon each almond butter and maple syrup, and the vanilla until it is well-combined.
- Pour the liquid mixture into the oat mixture and mix well. Transfer to the baking dish. Place the baking dish in the oven and bake for 20-30 minutes (start checking 5 minutes early, especially if you’d like a creamier consistency; the earlier baking time will give you a creamier texture, while the longer is going to make the dish almost cake-like).
- While the oatmeal bakes, in a small measuring cup, whisk together the remaining ½ tablespoon each of almond butter and maple syrup. It should be drizzling consistency, but if not, add non-dairy milk by the teaspoon until proper consistency is reached.
- As soon as the oatmeal comes out of the oven, scatter over the banana slices and toasted almonds. Drizzle with the almond-maple syrup, divide into two portions, and serve.
*This refrigerates and reheats well, if smaller portions are desired. Reheat, covered, in either the microwave or oven (325° until warm; about 15-20 minutes) for a snack this week.
**To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!