Servings: 0
Equipment
Ingredients
- 1 cup organic gluten-free rolled oats
- 1/2 cup slivered almonds lightly toasted
- 2 ripe organic bananas one mashed and one thinly sliced
- 1 tsp ground Ceylon cinnamon
- 2 tbsp virgin coconut oil melted, plus extra for greasing
- 1 cup unsweetened almond milk
- 2 tbsp organic maple syrup
- 1 tsp organic vanilla extract
- 1/4 tsp finely ground Himalayan pink salt
- 1/2 cup organic dark chocolate chips 70% cacao or higher
- Optional garnish: additional chocolate chips banana slices, a sprinkle of almond flakes, and a drizzle of maple syrup
Instructions
Preheat Oven and Prepare Dish:
- Preheat your oven to 350°F (175°C). Grease an 8x8 or 9in round baking dish with a bit of coconut oil.
Mix Dry Ingredients:
Combine Wet Ingredients:
- In another bowl, whisk together the mashed banana, melted coconut oil, almond milk, maple syrup, vanilla extract, and pink salt.
Combine and Add Chocolate:
- Pour the wet mixture into the dry ingredients and stir until well combined. Gently fold in the dark chocolate chips.
Assemble and Bake:
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Arrange the banana slices over the top and sprinkle with additional chocolate chips, if desired.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and set.
Garnish and Serve:
- Let the baked oatmeal cool slightly. Garnish with a sprinkle of almond flakes and a light drizzle of maple syrup.
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06/10/2024 12:05 pm GMT
