Name: Chocolate Banana Baked Oatmeal
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 9 servings
Ingredients: 2 tbsp flaxseed meal (*); 5 tbsp water; 0.5 cup mashed ripe banana ((the riper the better // plus more sliced banana for topping)); 2 tbsp maple syrup ((or sub coconut nectar or agave nectar)); 2 tbsp melted coconut oil or avocado oil ((if avoiding oil, sub applesauce or omit)); 0.25 tsp sea salt; 0.5 tsp ground cinnamon; 2 cups plant milk ((we used 0.5 almond milk, 0.5 light coconut milk)); 2.5 cups gluten-free rolled oats; 0.75 cup chopped walnuts or pecans ((or sub other nut or seed of choice)); 0.33 cup dairy-free dark chocolate chips ((or chopped chocolate // use naturally-sweetened to keep recipe refined sugar–free)); 1 tbsp coconut sugar ((optional)); 2 tbsp nut butter ((optional))

Instructions

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1

Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with [oil] or [vegan butter], or line with parchment paper.
2

Prepare flax eggs by combining flaxseed meal (2 tbsp) and water (5 tbsp) in a large mixing bowl. Then add mashed ripe banana (0.5 cup), maple syrup (2 tbsp), oil (2 tbsp), sea salt (0.25 tsp), and ground cinnamon (0.5 tsp) and whisk to combine.
3

Add plant milk (2 cups) and whisk once more. Then add gluten-free rolled oats (2.5 cups), chopped walnuts or pecans (0.75 cup), and half of the dairy-free dark chocolate chips (0.33 cup) and stir to combine.
4

Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining [dairy-free dark chocolate chips]. Sprinkle with [1-2 tbsp coconut sugar] for a “swirl” effect (optional). You can also drizzle with [2-3 tbsp nut butter] for even more flavor (optional).
5

Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
6

Serve warm with desired toppings, such as warmed [plant milk] and a drizzle of [maple syrup] or additional [nut butter].
7

Store leftovers covered in the refrigerator for 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more [plant milk] as needed to moisten.