Baked Banana Oatmeal - Clean & Delicious® Recipe
Blueberry and Pomegranate Baked Oatmeal Bars
When summer hits, the thought of eating a hot bowl of oatmeal instantly loses its appeal. That's when I break out these bars. They're my favorite make-ahead then grab-and-go breakfast food. (They are so good that I have even eaten one for dessert with some ice cream.) They're loaded with filling add-ins like chia seeds and blueberries, are gluten-free (as long as you use gluten-free oats), and can be made vegan by omitting the egg. The best part: Unlike similar items you'll find in the cereal aisle, you'll know exactly what goes into these guys. Don't like blueberries? Leave 'em out. Can't find pomegranate? Do a different fruit. Baked oatmeal is pretty hard to mess up.
1 c oat flour
2 c rolled oats
¼ c chia seeds
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 c unsweetened almond or coconut milk
1 egg, lightly beaten
1 ripe banana, mashed
½ c maple syrup
2 tsp vanilla extract
1 tsp almond extract
½ c blueberries (if frozen, defrost by leaving out in strainer)
½ c pomegranate arils
½ c almonds, roughly chopped
1.Heat oven to 350ºF. Coat 8" x 8" or 9" x 11" baking pan with cooking spray, and line with a piece of parchment.
2.In a large bowl, mix flour, oats, chia seeds, cinnamon, nutmeg, and salt to combine.
3.In a medium-size bowl, mix almond milk, egg, banana, maple syrup, vanilla extract, and almond extract. Stir into dry ingredients to combine.
4.Fold in blueberries and pomegranate.
MORE:Pass on the Packet: This Cinnamon-Apple-Pecan Oatmeal Is Actually Filling
5.Pour mixture into prepared baking pan, and sprinkle with chopped almonds.
6.Bake 30 to 40 minutes. Cool 10 minutes before slicing and removing from the pan. Bars will keep in an air-tight container in the fridge for 5 to 7 days.
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