This recipe is shared thanks to special support from Ajoyo who encourages you to start small!
The balance of healthy fats, some filling carbs, fruit, and creamy almond milk make this baked oatmeal flavorful, filling, and decadent—without any of the worry. I usually make two, and slice the second into squares for easy freezing and quick reheating.
- 1 cup mashed ripe banana (about 2 large bananas)
- 2 large eggs
- ¾ cup unsweetened almond milk, either plain or vanilla
- ¼ cup melted coconut oil
- ¼ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- ½ cup walnuts, chopped
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ banana, sliced for garnish
Preheat oven to 375°. Spray 8-inch square baking dish with nonstick spray. In a large bowl, mash banana with eggs. Add almond milk, coconut oil, maple syrup, and vanilla extract. Stir to combine. Once liquids are mixed together, stir in oats, walnuts, cinnamon, and salt. Mix until everything is well combined. Pour oatmeal mixture into greased baking dish, and top with the remaining sliced banana. If you have any extra walnuts, sprinkle them on top. Bake for 25 minutes, or until oatmeal is set and golden brown. Allow bake to cool slightly before cutting into servings. Serve warm with a drizzle of almond milk, maple syrup, nut butter, or eat as is.