Ingredients
0.5 cup mashed ripe banana
1 cup almond milk
0.25 cup almond butter
0.25 cup pure maple syrup
0.25 cup melted coconut oil
1 tsp baking powder
1 tsp ground cinnamon
0.5 tsp sea salt
2 cups whole rolled oats
1 cup chopped pecans
1 cup fresh or frozen blueberries
2 tbsp brown sugar
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a large bowl, whisk together the mashed banana, almond milk, almond butter, maple syrup, coconut oil, baking powder, cinnamon, and sea salt until smooth.
Fold in the rolled oats, pecans, and blueberries until well combined.
Pour the mixture into the prepared baking dish and smooth the top.
Sprinkle the brown sugar evenly over the surface for a caramelized crust.
Bake for 45 minutes or until the top is golden brown and the center is set.
Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or oven. Use spotty, overripe bananas for the best sweetness and texture. Replace pecans with walnuts if preferred.
- Prep Time: 10
- Cook Time: 45
- Category: Easy Breakfast Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian