I am a big fan of oatmeal and often eat it for breakfast during the week. A friend recommended I try an oatmeal bake. What a game changer! This lasted all week and heated up really well! I like to add chia seeds to my oatmeal because it keeps me feeling fuller after breakfast.
Ingredients:
1 3/4 cups unsweetened almond milk
2 eggs
1/3 cup pure maple syrup
1/4 cup unsalted butter, melted and slightly cooled
1 banana, mashed
3 cups old-fashioned whole oats
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon chia seeds
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups mixed berries, fresh or frozen (do not thaw)
Preparation:
1. Preheat the oven to 350 degrees. Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. An 8x8 pan will be too small. A 13x9 inch pan can be used for thin pieces .
2. Whisk all of the ingredients except berries together in a large bowl. Gently fold in berries.
3. Pour into prepared baking pan. Bake for 35 minutes or until the center appears almost set. It will continue to solidify as it cools. If using a 13x9 pan, cook for about 20 minutes.
4. Cool for 5 minutes before serving. Cover leftovers tightly and refrigerate for up to a week.
Adapted from Sally's Baking Addiction
Ingredients:
1 3/4 cups unsweetened almond milk
2 eggs
1/3 cup pure maple syrup
1/4 cup unsalted butter, melted and slightly cooled
1 banana, mashed
3 cups old-fashioned whole oats
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon chia seeds
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups mixed berries, fresh or frozen (do not thaw)
Preparation:
1. Preheat the oven to 350 degrees. Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. An 8x8 pan will be too small. A 13x9 inch pan can be used for thin pieces .
2. Whisk all of the ingredients except berries together in a large bowl. Gently fold in berries.
3. Pour into prepared baking pan. Bake for 35 minutes or until the center appears almost set. It will continue to solidify as it cools. If using a 13x9 pan, cook for about 20 minutes.
4. Cool for 5 minutes before serving. Cover leftovers tightly and refrigerate for up to a week.
Adapted from Sally's Baking Addiction