Portable Bananutbutter Baked Oatmeal
This oatmeal is convenient, healthy, naturally sweet and very versatile upon being an entirely plant-based dish. Whether you make it for a brunch or because you are a professional looking to make mornings a bit easier, this baked oatmeal is filled with protein and complex carbs to keep you full on the go!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8 servings
- 2 1/4 C rolled oats
- 1 tsp baking powder
- 1 tbsp chia seeds
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice optional
- 2 tbsp brown sugar
- 1/4 tsp salt *
- 2 tbsp maple syrup
- 2 bananas
- 1/4 C peanut butter
- 1 1/4 C almond milk
Preheat the oven to 375 °F and grease a muffin tin with coconut oil.
In a bowl mix the oatmeal, baking powder, chia seeds, cinnamon, pumpkin pie spice, brown sugar and salt.
In a saucepan over medium-low, mix the maple syrup, bananas, peanut butter and almond milk until the peanut butter is melted down. Feel free to use a hand mixer to create a smooth puree.
Mix the wet ingredients with the dry ingredients then divide the batter using a spoon into the muffin tin.
Bake in the oven for 35 minutes.
Let cool completely then wrap each oatmeal portion with plastic wrap and store individually in a zip-lock bag in the fridge for up to 4 days.
*If using salted peanut butter, omit.
Fat: 7 grams
Carbohydrates: 35 grams
Fiber: 6 grams
Protein: 5 grams