Caramelized Banana Baked Oatmeal

55m

2 tbsp
coconut oil
2
ripe bananas, sliced into 1/2 inch rounds
1 tbsp
chia seeds
2 cups & 3 tbsp
unsweetened almond milk
2 cups
old fashioned rolled oats
1/2 cup
walnuts, roughly chopped - divided
6
medjool dates, pitted and roughly chopped
1/4 cup
shredded unsweetened coconut
1 tsp
baking powder
1 1/2 tsp
ground cinnamon
1/2 tsp
sea salt
1
ripe banana, mashed
1/4 cup
pure maple syrup
2 tsp
pure vanilla extract
1/2 cup
original granola

Nutritional Information [per serving] 380 Calories, 17.5g Fat, 54.4g Carbohydrates, 7.7g Fiber, 25g Sugar, 7.5g Protein

  1. Preheat oven to 375ºF. Move the oven rack to the top third portion of the oven. Generously coat a baking dish with 1/2 of the oil.

  2. In a medium-sized skillet, heat oil over medium-­high heat, until just hot. Add the sliced bananas (reserving 1 banana to mash into the wet ingredients), and carefully sauté until well browned on both sides, about 2‐3 minutes. Remove from heat and set aside.

  3. Meanwhile, in a small bowl, combine chia seeds with 3 tablespoons milk. Set aside for at least 5 minutes, or until chia seeds begins to gel.

  4. In a medium bowl combine oats, 1/2 of the walnuts, dates, coconut, baking powder, cinnamon, and salt.

  5. In another bowl, whisk together the remaining milk, chia mixture, mashed banana, maple syrup, and vanilla.

  6. Arrange half of the sautéed banana in a single layer on the bottom of the prepared baking dish. Cover with the oat mixture.

  7. Slowly drizzle the almond milk mixture over the oats. Gently give the baking dish a couple of taps on the counter top to make sure the milk moves through the oats, and all ingredients are evenly distributed.

  8. Scatter the remaining walnuts, sliced banana, and granola across the top and place dish in oven.

  9. Bake for 35‐45 minutes, or until the top is nicely golden and the oat mixture has set. Serve with a few extra dashes of cinnamon and enjoy!

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