Almond Banana Baked Oatmeal

Marriage: Six Months
November 16, 2015
Christmas at the Beach
January 12, 2016

Almond Banana Baked Oatmeal

Happy day after Christmas, friends!

While here in paradise we’ve been eating lots of decadent treats and drinking and beaching and drinking… while also balancing those not so healthy things with biking and reading and walking (just a little for me!). Time seems to slow down and it’s so nice to be with family before the craziness of 2016 is here. While we do love our good eats, we also like them to sometimes be healthy, too. Nothing says healthy living like kicking off the day with a nutritious and light but filling meal.

So, we made these delicious Almond Banana Baked Oatmeal cups. They are absolutely delicious, packed with fiber, protein, and flavor. All with a great texture and no refined sugar. They’re naturally vegan and gluten free – the perfect kickstart to your day. Add this recipe to your must make list for the new year. (Did you know most of these ingredients can be purchased at Thrive Market?! One of my goals for 2016 is to simplify some of the things I spend the most time doing – grocery shopping – and this is an awesome step in the right direction.) Serve with fresh berries and a warm mug of coffee and your mornings are sure to start on a positive note!

Print

Almond Banana Baked Oatmeal Muffins

Servings 12 muffins

Ingredients

  • 1/2 cup almond butter
  • 5 mashed bananas plus 1 extra for garnish
  • 3 cups old fashioned oats
  • 1 1/2 cups unsweetened almond milk
  • 1/4 cup pure maple syrup
  • 1 pinch salt
  • 1 1/2 cups raw almond slices plus extra for garnish

Instructions

  1. Preheat oven to 375 degrees. Grease a muffin pan with coconut oil - be sure to coat the entire cup because these are filled all the way to the top.

  2. Microwave almond butter for 20-30 seconds if it is hard to mix.

  3. Combine all ingredients in a medium bowl. Mix well and until all combined.

  4. Spoon into muffin cups. I like to use an ice cream scoop. They will be filled all the way to the top.

  5. Garnish with one slice of banana and a few raw almonds.

  6. Bake for 20-25 minutes - until the tops are firm to touch.

  7. Wait until the muffins are cooled slightly. Run a knife around the edges and move to your serving dish or cooling rack.

  8. Best served warm with fresh berries!

Recipe Notes

Note: Oatmeal cups can be individually wrapped and frozen for a quick grab and go breakfast. They also keep well in the refrigerator for next day consumption.

Recipe adapted from Coffee & Quinoa