2 tablespoons flax meal + 5 tablespoons water
2½ cups old-fashioned oats
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup peanut butter, plus more for drizzling
1 tablespoon vanilla extract
½ cup applesauce
1¼ cup unsweetened almond milk or other non-dairy milk
¼ cup maple syrup
½ cup dark chocolate, chopped (optional)
2 tablespoons cocoa powder
1 tablespoon coconut oil, melted
1 tablespoon maple syrup
½ teaspoon vanilla extract
Pinch of salt
- Preheat oven to 350F. Lightly grease or spray a 7×13 baking dish.
- In a medium bowl, combine flax meal and water. Let sit in the fridge for 10 minutes.
- In a large bowl, add oats, baking powder, salt, and cinnamon. Stir to combine.
- In the bowl with the flax eggs, add peanut butter, vanilla, applesauce, milk, maple syrup, and dark chocolate, if using. Stir to combine.
- Chop 2½ of the bananas and add to the peanut butter mixture. Slice the remaining ½ of the banana; set aside.
- Slowly pour wet mixture into the large bowl with the oats. Mix well until evenly combined.
- Pour the mixture into the greased pan. Top with banana slices.
- Bake for 35-45 minutes, until the oatmeal is slightly golden.
- In a small bowl, combine cocoa, melted oil, maple syrup, vanilla, and salt. Mix well. Pour over the baked oatmeal.
- Divide into 6-8 pieces. Top with fresh fruit and maple syrup!
To freeze, divide the baked oatmeal into desired serving sizes. Place each piece in a freezer-safe zip bag or plastic container; place in the freezer.
Reheat in the microwave when ready to eat.
Original recipe visit: Healthy Chocolate Peanut Butter Banana Baked Oatmeal @ emilieeats.com