Servings: breakfast for the week for 2
Cook Time: 40 minutes
Prep Time: 15 minutes
Ingredients:
- 2 cups Old Fashioned Oats (or Steel Cut)
- 3/4 Cup Natural Maple Syrup
- 1 Tablespoon Cinnamon
- 1 tsp baking powder
- 1 Cup Raspberries
- 1 Cup Chopped, Raw walnuts
- 2 Cups Unsweetened Almond Milk or Coconut Milk
- 1 large egg
- 1 Tablespoon Vanilla Extract
- 1 Banana, peeled and sliced
Preheat the oven to 350℉.
In a large mixing bowl, combine the oats, syrup, cinnamon, baking powder, half of the raspberries and walnuts. Mix well.
In a separate bowl combine the milk, egg and vanilla. Stir until the egg and vanilla are totally beaten in.
Spray a 13×9 pan with cooking spray or olive oil or coconut oil, anything to prevent sticking to the pan. Spread the oatmeal mixture out evenly in the pan. It will be super thin, but it turns out fine! Dump the liquid mixture evenly on top. Jiggle the pan a little if you need to get that mixture to settle in.
Top it with the remaining raspberries and banana slices and bake it in the oven for 35-40 minutes. Let it cool awhile before you eat it. You can drizzle slices with a little maple syrup or honey.
