Breakfast is my favorite meal of the day. I’m always on the lookout for delicious new breakfast ideas (and anything having to do with oatmeal, basically). So, when I stumbled on Ashley‘s buckwheat and oatmeal bakes, I pretty much knew I had to give it a shot. Mine did not look nearly as beautiful as Ashley’s, but I’m assuming it’s because I used oatmeal instead of buckwheat groats (which I cannot find anywhere?!) Regardless, this bake was amazing! I see many more in my immediate future.
Carob Blueberry Oatmeal Bake
1/3 cup rolled oats
1 chia egg (1 T chia + 3 T water)
1 T chia
1/4 t baking powder
3 T almond milk
1/2 T vanilla extract
1 t cinnamon
1 T carob powder
Preheat oven to 350. Whisk chia egg and set aside. In a small bowl, mash the banana. Mix in almond milk and vanilla with a fork. Mix in rolled oats, cinnamon, carob, chia, and baking powder. Mix in chia egg, then fold in the blueberries. Grease a small dish and pour in the mixture, and bake for 30 minutes. Top with almond butter and coconut flakes :)
I love how flexible this recipe is. You can add or exchange anything you’d like!
(please excuse my dark photos!!)