This baked oatmeal makes the perfect hands-off breakfast: just pop it into the oven! Made with strawberries, bananas, chocolate chips, and Almond Breeze Almondmilk, you can enjoy this right away or save it for the rest of the week!
Ingredients
- banana: 1 cup (mashed)
- eggs: 2 piece
- 1/2 cups Almond Breeze Unsweetened Vanilla Almondmilk: 1 piece
- and cooled coconut oil: 2 Tbsp (melted)
- vanilla extract: 1 tsp
- 1/2 cups old fashioned rolled oats: 2 piece
- baking powder: 1 tsp
- cinnamon: 0.5 tsp
- salt: 0.25 tsp
- strawberries: 0.75 cup (diced)
- mini chocolate chips: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x9 pan with nonstick cooking spray.
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Mix together mashed banana, eggs, Almond Breeze Unsweetened Vanilla Almondmilk, coconut oil, and vanilla in a large bowl until mostly smooth. Add rolled oats, baking powder, cinnamon and salt until well combined. Gently fold in strawberries and chocolate chips.
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Pour mixture into prepared pan and bake until edges start to become slightly golden brown, 25 to 35 minutes. Cook's Note: You can substitute melted butter or melted ghee for the coconut oil. Feel free to use gluten free oats.
