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About the Recipe
A new take on getting your oats in. If you are not a fan of the texture of regular oats,vor would love even 5 extra minutes from making oatmeal daily, then this recipe is for you!
Christie's Take
NGL, my go to for breakfast is always oatmeal. It's the easiest and quickest to make, and easiest to dress up to boost it's nutritional value and taste. I love a good oatmeal bake to help me save even more time in the morning but also have a nice midday or pre workout snack. Enjoy
Ingredients
1/2 cup rolled oats
1 medjool date
2 tbsp walnuts
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of cinnamon
1/2 tbsp ground flax seeds
Pinch of salt
1/2 small ripe banana
1/3 cup unsweetened almond milk (fortified)
2 tbsp blueberries (fresh or frozen)
Instructions
Preheat oven to 350F.
In a food processor or blender, add oats, walnuts, and date to the container and pulse a few times until mixture is crumbly.
Place mixture into an oven safe dish or ramekin and add remaining dry ingredients.
Stir to combine dry ingredients then add in banana and mash lightly with a fork.
Add in milk then stir. Mixture should be thick (if for some reason the mixture is still dry, add in 1-2 tbsp of extra milk or water to moisten).
Fold in blueberries and then place dish into the oven for about 25-35 minutes (25 minutes will allow edges to fully back, but leave some warm batter in the middle; 25 minutes should fully cook the oats to more of a muffin consistency).
Remove from oven and just let it cool for 5-10 minutes before digging in.