This make-ahead vegan baked oatmeal is filled with fresh, fruity flavors from strawberries and bananas.
Cuisine dairy-free, gluten-free, vegan
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Author Stephanie McKercher, RDN
8-inch by 11-inch baking dish
3medium ripe bananas(see note)
1 ½cupsSilk Unsweetened Vanilla Almondmilk
¼cuppeanut butteror nut butter of choice
3cupsold fashioned rolled oats(gluten-free if needed)
½cupchopped almondsor any chopped nuts
2teaspoonsorganic cane sugar(optional)
Optional for serving:
Strawberry or vanilla yogurt alternative or yogurt of choice
Preheat oven to 350 degrees Fahrenheit and grease an 8-inch by 11-inch (or similar size) baking dish. Add bananas to a large mixing bowl and mash with a potato masher or fork. Stir in Almondmilk, maple syrup, and peanut butter. Add oats, baking powder, and salt and stir to combine. Fold in almonds and a third of the sliced strawberries.
Transfer the mixture to the baking dish. Arrange remaining strawberries on top of the oat mixture. Sprinkle cane sugar on top of the strawberries if desired.
Transfer to the oven and bake 50 minutes, or until the center is set.
Cool 5 minutes before slicing into pieces and serving. Serve with yogurt alternative, fresh strawberries, and edible flowers if desired.
Cover and refrigerate for up to 3 days.
You should have about 1 cup of mashed banana, which equates to about 3 medium or 2 large bananas.
This recipe originally appeared on GratefulGrazer.com.