Husband-Tested in Alice’s Kitchen
Makes 6 generous servings
Makes 6 generous servings
This scrumptious breakfast can be made in a jiffy using only the baking dish, so easy clean-up. Using spotty bananas will make the baked oatmeal especially sweet. Serve this with a dollop of vegan yogurt and some fresh seasonal fruit for a lovely, tasty breakfast.
2 large ripe bananas, mash (The spottier the bananas, the sweeter the final result.)
1 1/3 cup (330ml) plant milk (I used unsweetened soy milk to bump up the protein.)
1/4 cup (60g) nut or seed butter (I used almond butter.)
4 Tablespoon maple syrup (You can also use agave syrup.)
1 teaspoon vanilla extract
2 cups (200g) old fashioned oatmeal (To make this gluten free, use gluten free oats.)
2 teaspoons baking powder
¼ -1/3 cup dark chocolate chips
Optional: ½ banana, sliced for decoration
Preheat the oven to 200C/400F. Use a baking dish. (I used a 1½ quart 8” X 10” Corningware baking dish.) With a fork, mash the two large very ripe bananas right in the dish. Stir in the nut/seed butter, the maple syrup, and the vanilla until well combined. Slowly add the plant milk. Stir until well combined.
Add the oats, baking powder and the chocolate chips and stir well until everything is well incorporated. Decorate with some banana slices, if using.
Bake at 200C/400F for 30-35min and let it cool a few minutes before serving or storing. Store in the refrigerator or the freezer.
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