Breakfast is the most important meal of the day, but many of us struggle to get enough of the most fueling nutrition in before we race out the door to start our day.
Here is a great, simple recipe to make on the weekend and have on-hand for breakfasts during the week. I make a double batch on Sundays and then don’t have to worry about what’s for breakfast during the week for my household. You can adapt this base recipe to your liking, try adding blueberries or strawberries.
Oatmeal Breakfast Bake
¼ cup Apple Sauce
1 tsp Almond Extract (or Vanilla Extract)
1 cup Steal Cut Oats (can use Gluten free oats)
1 cup Almond Flour
1 tsp Baking Soda
1 TBS Cinnamon Powder
2 TBS Chia Seeds
2 TBS Flax Seeds (optional)
Pinch of Salt
Preheat oven to 425.
Combine all the dry ingredients in 1 bowl and set aside.
Take 3 bananas and blend them until there is no more lumps.
In a separate bowl take the remaining 3 bananas and smash them with a fork, leave small lumps.
Add the blended bananas, apple sauce, and extract to the smashed bananas and combine.
Mix the wet and dry ingredients together.
Put this mixture in an 8x8 oiled baking dish or muffin tin with the muffin cups.
Bake for 20-25 minutes or until the top is golden and toothpick inserted into the center comes out clean.