Wednesday, January 4, 2012

BananaBerry Baked Oatmeal

I like to think of this as a cross between oatmeal and a muffin.  It's packed with nutrients from the fruit, flaxseed, oats, and  nuts... and it's vegan!  I purposely use less sweetener so that it can be eaten warm and drizzled with maple syrup or agave.   Since this holds it's shape when cut, it also makes a perfect on-the-go breakfast or snack!

6 servings

2 Tbsp ground flaxseed
6 Tbsp water
2 cups rolled oats
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2-3 ripe bananas, mashed
1 cup almond or soy milk
1/4 tsp vanilla extract
3 Tbsp agave nectar (or maple syrup)
1/2 cup frozen or fresh blueberries
1/3 cup chopped walnuts or pecans


Preheat oven to 350 degrees.

Mix flax with water and set aside (it will thicken upon standing 5-10min)

In a bowl mix oats, baking powder, cinnamon, and salt.

In a separate bowl add mashed banana, milk, vanilla, agave and flax mixture. Stir to thoroughly combine and then add to oat mixture. Stir everything together.

Pour half the batter into a lightly greased 8x8 baking dish. Sprinkle blueberries and nuts over it and then pour remain batter over, smoothing out as needed.

Bake for 20-25 minutes. Let cool for about 10 minutes so it can set.  You can cut this into 6.  Or 4 large servings if you prefer.

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