Cinnamon Roll Baked Oatmeal

Serves: 4Prep Time: 10 minutesCook Time: 35 minutesTotal Time: 45 minutes

Ingredients

Flax Egg

• 2 Tbsps flax meal

• 6 Tbsps water

  
  

Dry Ingredients

• 2 cups organic rolled oats

• ¼ cup coconut sugar (or date paste, link in Chef’s Notes)

• 2 tsps baking powder

• 1 Tbsps ground cinnamon

• 1 tsp allspice

• 2 pinches nutmeg

• 2 pinches salt (optional)

Wet Ingredients

• 1 cup plant-based milk (unsweetened)

• ¼ cup almond butter (or tahini)

• ¼ cup banana (mashed)

• 2 tsps vanilla extract

Directions

1. Preheat oven to 350 degrees F and line an 8x8-inch pan with parchment paper. Alternatively, if you have 3.5” ramekins and want to make these into individualized oatmeal bakes you can line four ramekins for the oatmeal bake.

2. In a small bowl, add the flax meal and 6 tablespoons of water to make your flax egg. Set aside.

3. In a medium bowl, combine all of the dry ingredients.

4. In another medium bowl, combine all of the wet ingredients and mix well. The banana should be mashed but it’s okay if there are some smaller pieces of banana that are not mashed.

5. Pour the wet ingredients into the dry ingredients and mix.

6. Fold in the flax egg.

7. Transfer the mixture to your 8x8-inch baking dish or into the four ramekins. Bake for 35 minutes until crispy on top.