Servings: 8 Total time: 45 mins
Ingredients
2 cups oats
2 cups boiling water
2 large bananas (+ 1/2 for topping)
1 Tbsp flax seed meal* (+ 3 Tbsps water)
1/4 cup grade A maple syrup
1/4 cup protein powder
1/4 cup hemp seeds
1/2 cup blueberries
1/4 cup sliced almonds
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup unsweetened almond milk
Directions
Add the oats and boiling water into a bowl. Allow to sit for 10 minutes.
Meanwhile, mash the banana in a separate bowl until as smooth as possible. Stir in the flax egg*. Pour this mixture over the oats and stir to combine.
Add the remaining ingredients into the bowl and stir again to combine.
Pour the mixture into a 9×13 baking pan. Top with sliced bananas and more blueberries, if desired.
Bake at 350ºF for 30 minutes. Allow to cool fully, then cut into squares. Enjoy!
Notes
*To make the flax egg, combine 1 Tbsp flax seed meal with 3 Tbsps of water. Let sit for 5-10 mins.
Leftovers: Refrigerate for up to five days. Freeze for up to 3 months. Reheat in the microwave or oven when you're ready to eat.
Fruit: Swap out the blueberries for diced apples, peaches, strawberries, raspberries, blackberries, or pears. Dried fruit, like raisins or cranberries, work too.
Nuts/Seeds: Almonds can be substituted for pecans, walnuts, pepitas, or sunflower seeds.
Toppings: Add some nut butter, yogurt, fresh fruit, lemon zest, chia seeds, or toasted nuts.
Not Vegan/No Flax Seed: Substitute one egg for flax seed meal.
Recipe adapted from simplyquinoa.com.
