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| Peanut Butter, Banana, Chocolate Baked Oats |
Recipe:
~ 1/2 cup gluten free oats
~ 3/4 cup unsweetened coconut milk
~ dash cinnamon
~ pinch Himalayan sea salt
~ 1T chia seeds
~ 3/4 small banana
~ 1.5T peanut butter
~ 1.5T mini chocolate chips
Mix all ingredients except banana & peanut butter in a bowl. Pour into an oven safe bowl. Slice the banana and layer the slices into the oat mixture. Add the dollop of peanut butter right in the middle of the mixture. Bake at 400 degrees for about 25 minutes. Let cool for about ten minutes before eating.
I like my oats to be somewhat smooth, so I ground them in the food processor. I do this in big batches (maybe 3-4 cups) and store them in an airtight container in the fridge. Pulsing the oats in the food processor doesn't make them into a flour (although it's easy to grind them into a flour for something like a mug cake) but rather gives a finer texture in the baked oats when they're ready to eat.
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| My favorite brand of gluten free rolled oats |
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| Here's what the oats look like in the bag |
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| Here's the oats after pulsing in the food processor |
