Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp flaxseed meal*
  • 5 Tbsp water
  • 1/2 cup mashed ripe banana ((the riper the better // plus more sliced banana for topping))
  • 2 Tbsp maple syrup ((or sub coconut nectar or agave nectar))
  • 2 Tbsp melted coconut oil or avocado oil ((if avoiding oil, sub applesauce or omit))
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 2 cups dairy-free milk ((we used 1/2 almond milk, 1/2 light coconut milk))
  • 2 ½ cups gluten-free rolled oats
  • 3/4 cup chopped walnuts or pecans ((or sub other nut or seed of choice))
  • 1/3 cup dairy-free dark chocolate chips ((or chopped chocolate // use naturally-sweetened to keep recipe refined sugar–free))
  • 1-2 Tbsp coconut sugar ((optional))
  • 2-3 Tbsp nut butter ((optional))

Instruction

  • Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter), or line with parchment paper.
  • Prepare flax eggs by combining flaxseed meal and water in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.
  • Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine. 
  • Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).
  • Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
  • Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.
  • Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.