As I have mentioned several times before, oatmeal is one of my favorite comfort foods, regardless of the season. I always love experimenting with new flavor combinations and methods of enjoying my oats in order to create the most delicious flavors possible.
To achieve a nicely balanced meal, I love adding a combination of fruits, protein, and healthy fats to my bowl. The following are some of my favorite oatmeal add-ins:
Fruit- Ripe bananas, fresh or frozen berries, medjool dates, figs, etc.
Protein- Hemp seeds, chia seeds, nut/seed butters, etc.
Healthy Fats- Ground flaxseed, hemp seeds, coconut, cacao, etc.The baked oatmeal recipe that I am sharing today combines a couple of my favorite things (simple oats and baked goods) in a beautiful way. I love that it can be prepared just before baking, or in advance and stored in the refrigerator until ready to bake. The slightly crispy top and creamy center that is formed in the baking process truly takes oatmeal to a whole new level. Due to the convenience and extraordinary flavors and textures produced, this very well may be my absolute favorite way to enjoy oats!
- 1 ripe banana, mashed
- 1/2 sup nondairy milk or water
- 1/2 cup rolled oats
- 1 tsp flaxseed, optional
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- a pinch of sea salt
- Add-ins of choice: nut/seed butters, chocolate, fruit, etc.
- Preheat oven to 350 degrees F, and grease a baking ramekin with coconut oil or baking spray.
- Mash banana in a small bowl, then add milk/water.
- Mix together remaining ingredients in a separate bowl. Add banana mixture into the bowl of the dry ingredients and stir to combine.
- Pour oatmeal mixture into the prepared ramekin, and bake in the center of the oven for 20-25 minutes. Allow to cool a bit, and enjoy!