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Banana and blueberry oatmeal bake without oatmeal

This recipe is a combination of a delicious oatmeal bake and a dessert pudding. It’s moist, soft, and comforting, and because it uses very ripe bananas, it’s also sweet like a dessert even though there is no added sugar. I do LOVE the result so I thought I’d share this with you. I love that it’s 100% grain free and I also made it nut free (although I’m sure nuts would be delicious in this bake). I love oats, I love nuts, but sometimes it’s important to vary our ingredients so that we can vary our diet. I eat so many nuts and I make so many energy balls with oats that I am loving this breakfast/dessert that is loaded with fiber using different ingredients! If you are like my husband and you love everything crunchy, this recipe is not for you. Although I love the crunchy treats as well, I am loving the soft and moist texture of this recipe. I also enjoy it warmed up or, even cold, straight from the fridge. It is possible to eat with some coconut yogurt, plain yogurt, ice cream or nut butter. Personally, I enjoy it as is because it has everything. Let me know if you try it.

Ingredients  

  • 3 ½ very ripe creamy bananas
  • 1 egg
  • 1 cup full fat coconut milk
  • 1 tsp. vanilla
  • ½ cup coconut flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. cinnamon (or more to taste)
  • ¼ cup ground flax seeds
  • ½ cup coconut shavings (I used big crunchy flakes that add crunchy chunks to the bake)
  • 1 cup frozen wild blueberries

 

Preparation

  • In a medium to large bowl, mash the banana until you obtain a smooth texture.
  • Mix in the egg, coconut milk, vanilla and mix until everything is well incorporated.
  • Add coconut flour, baking soda, baking powder, cinnamon, and ground flax seeds and mix well.
  • Add coconut and blueberries and mix just until incorporated.
  • Pour the batter into a greased 8 X 8 baking dish and bake in a 350 degree oven for approx. 40 minutes or once the top is golden.
  • Let cool slightly and slice yourself a piece using a spatula to scoop because it will be giggly. That’s how I enjoy it anyways.
  • Once the bake is completely cooled, it will be possible to cut into squares but honestly, I have cut my pieces directly from the pan to avoid losing loose crumbs (and trust me that you don’t want to lose any part of this deliciousness).
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