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Ingredients
▸ ½ cup rolled or quick oats
▸ ¼ cup unsweetened almond milk
▸ ½ ripe banana
▸ 1 egg (can omit)
▸ 1 Tablespoon maple syrup (I used monkfruit maple syrup)
▸ 1 Tablespoon peanut butter
▸ ¼ teaspoon baking powder
▸ Pinch of cinnamon
▸ Pinch of sea salt
▸ 2 Tablespoons chocolate chips (I used Lily’s)
optional toppings: more peanut butter for drizzling, extra maple syrup and a splash of milk
INSTRUCTIONS
1. Preheat oven: Preheat oven to 350°F.
2. Blend: Add all ingredients except for the chocolate chips into a blender and blend until fully combined. Stir in 1-2 Tablespoons of chocolate chips.
3. Bake: Pour batter into greased baking dish or ramekin. Top with extra chocolate chips and bake at 350°F for 25 minutes or until an inserted toothpick comes out clean.
4. Serve: Let cool, top with an extra drizzle of peanut butter, maple syrup and a splash of milk and dive in.
my mini baking dish: https://bit.ly/3dKxrnR
my blender: http://bit.ly/2HxyKoz
Full printable recipe with tips and nutrition facts: https://www.eatingbirdfood.com/blended-baked-oats/
♡ S U B S C R I B E: http://bit.ly/2BCRyxE
♡ B L O G: https://www.eatingbirdfood.com/
♡ 6 W E E K M E A L P L A N: http://bit.ly/ebf-meal-plan
♡ T I K T O K: https://www.tiktok.com/@eatingbirdfood
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