As promised, here is the recipe that I have made three weeks in a row to have on hand for breakfast. I found the recipe via The Urban Nester on Pinterest and pinned the recipe awhile back. It took me months to actually make it and I am so glad I did. It’s easy, convenient, filling and delicious!
To make the bake you will need:
2 cups rolled oats
1/3 cup maple syrup (or 1/3 cup brown sugar)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces (or any other nuts you have on hand-I’ve used sliced almonds and pecans)
1 cup raspberries (or any berries-my go to is the Trader Joe’s very cherry frozen blend)
1/2 cup milk chocolate chips
2 cups almond milk (the recipe calls for milk)
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
*I did make a few tweaks to the original recipe to modify it to not have sugar in it and to be dairy free. I’m sure it would be just as good following the original recipe.
In a large bowl, mix together the oats, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, maple syrup, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes at 375 or until the top is nicely golden brown and the milk mixture has set. Now you have breakfast for the week! Throughout the week, just put a slice in a plastic container, bring it work, heat up and enjoy!