Ingredients
- 2 cups rolled old-fashioned oats
- ¼ cup brewers yeast
- ¼ cup ground flaxseed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 cups milk, I like using unsweetened vanilla almond milk
- ¼ cup maple syrup
- 1 Tablespoon melted coconut oil
- 1 Tablespoon molasses
- 1 Tablespoon sesame seeds or ½ Tablespoon tahini
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced or ½ cup unsweetened applesauce
- 2 Tablespoons shredded coconut, plus more for topping
- 2-3 Tablespoons chocolate chips, plus more for topping
Instructions:
- Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
- In a large bowl, mix together all the ingredients except for the shredded coconut and chocolate chips.
- Fold in shredded coconut and chocolate chips.
- Carefully pour oatmeal mixture into the prepared baking dish and sprinkle top with additional coconut and chocolate chips.
- Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted comes out clean. Remove from the oven and let cool for a few minutes.
- Portion and serve. I like to drizzle a little maple syrup and nut butter on top when serving.
Nutrition
Serving: 1/6 recipe Calories: 385kcal Carbohydrates: 58g Protein: 9g Fat: 15g Saturated Fat: 4g Cholesterol: 2mg Sodium: 351mg Potassium: 267mg Fiber: 6g Sugar: 24g