This is a great healthy breakfast to meal prep for the week and is perfect for fall weather! Directions are simple: combine all ingredients together in a bowl, bake in the oven, and enjoy. Easy to store in the fridge and reheat each morning for about 30-45 seconds in the microwave. Tastes like a coconut chocolate chip cookie in oatmeal form :)
Ingredients:
3 mashed bananas
2 eggs
1 teaspoon vanilla extract
1 and 2/3 cups of unsweetened vanilla almond milk
2 tablespoons pure maple syrup
2 cups gluten free rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon of pumpkin spice
¼ teaspoon salt
1 teaspoon hemp seed
1 teaspoon of flax seed
½ cup shredded coconut (I used sweetened)
½ cup chopped walnuts
1/3 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees.
Mash bananas and combine eggs, vanilla extract, maple syrup, and almond milk in a bowl.
Mix in dry ingredients - oats, baking powder, cinnamon, pumpkin spice, baking powder, salt, hemp seed, and flax seed.
Fold in shredded coconut, walnuts and chocolate chips.
Grease baking pan with olive oil or pam. Evenly spread mixture into the pan.
Sprinkle additional coconut flakes and chocolate chips on top to your liking.
Bake for 40 minutes until edges turn golden brown.
Serve hot and enjoy with maple syrup!
Nutrition:
Servings: Cut into 10 squares
Calories: ~400 per serving
Macros: 45g C, 23g F, 7.5g P per serving
XO Mandy